Roasted Eggplant With Jammy Onions and Ricotta
Recipe by Noor Murad | Total time: 1 hour 5 minutes Roasting eggplant is a pretty hands-off way of preparing them; you can stick them in the oven and get on with the rest of your cooking so that by the time you’re ready to eat, they’re softened and ready to be stuffed with whatever toppings you fancy. Here, a mixture of ricotta and grated halloumi adds a much-needed creamy, salty element that contrasts with the rich, jammy onions. This dish can be eaten warm or at room temperature, and needs nothing more than some lightly dressed greens to go alongside. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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