Warm ricotta with Sardinian bread, aubergine and tomato

A recipe for warmed ricotta served with Sardinian bread, aubergine and tomato is a really delectable and original idea to serve as a starter for lunch or dinner, full of the flavours of the Mediterranean. The bread takes us to Sardinia, while the aubergine and tomato, if in season, will give character, aroma and a unique flavour to this dish. It doesn’t end here, because the contrast between the crunchiness of the Sardinian bread and the light and creamy texture of the aubergine and tomato is delightful.


15 minutes Total time
6 minutes Active time
Serves 2 persons
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Prepare the tomato sauce by cooking it over a high heat with basil, olive oil, garlic and oregano. Then cut the griddled aubergine slices into strips, after seasoning them with salt and pepper. Arrange them on a plate. Bake the ricotta at 120 °C for 6 minutes in the oven. Add to the top of the aubergine and then add the tomato sauce whilst still warm. Finally sprinkle over some dried oregano, and a slice of Sardinian bread and a trickle of oil. Serve.

If you have a problem with colitis you should blanch and peel tomatoes before using them. Similarly, think about buying aubergines only when in season and, furthermore, just the small ones so that they are not too full of seeds.
The bread suggested here is a specialty of Sardinia: it is very thin and crispy, a dry bread intended to last several days whilst tending the grazing herds or during periods of hardship when food was scarce.

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