Directions
- 1Roast the tomatoes and garlic in a pan with olive oil and spices until softened.
- 2Slice the eggplant in half and roast the slices.
- 3Fry the eggplant slices after patting them dry with paper towels.
- 4Whip the ricotta with olive oil and spices in a food processor.
- 5Assemble the sandwich: spread whipped ricotta on the baguette, add the fried eggplant, tomato and garlic confit, Parmesan cheese, and basil.
Ingredients
- 1 baguette
- 1 cup whipped ricotta
- 2 tablespoons honey
- 1 eggplant
- 1 cup tomato
- 2 cloves garlic
- 1 cup Parmesan
- 1 handful Basil
Equipment
frying panwooden spoonbaking sheetpaper towelsfood processorknife
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