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Dinner with Rukmini
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Thyme Roasted Ricotta with Vine Tomatoes, Baby Aubergines and Red Onion
Introduction from Rukmini Iyer
Think of this as like a home-made antipasti platter – the flavours from the herbs and just-charred vegetables work beautifully with the whole roasted ricotta. As with other very simple dishes, the quality of the ricotta is important, so buy the nicest you can find.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Mix the aubergines, tomatoes, their vines and the onion in a roasting tin with 1 tablespoon of the oil, the sea salt and half the herbs. Move the vegetables to leave space for the ricotta in the centre, then upend the ricotta from its tub into the gap.
Drizzle the ricotta with the remaining oil, scatter everything including the ricotta with the rest of the herbs and another pinch of salt, then transfer to the oven and bake for 20 minutes. Meanwhile, whisk the extra virgin olive oil and lemon zest and juice together.
After 20 minutes, the vegetables should be cooked through and nicely charred. Take the tin out of the oven, dress everything with the oil and lemon mixture, scatter a good pinch of salt over everything and serve with some really good focaccia or olive bread.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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