Eggplant Focaccia With Ricotta And Olives Recipes

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EGGPLANT FOCACCIA WITH RICOTTA AND OLIVES



Eggplant Focaccia With Ricotta and Olives image

A generous amount of olive oil in the dough gives this flatbread its especially crisp edges, and a soft, bready crumb. The topping, a mix of thinly sliced eggplant slathered with garlic-imbued olive oil and minced olives, is silky, rich and very flavorful - even without the optional (but excellent) anchovies. Just as good devoured warm from the oven and as it is at room temperature, this makes perfect picnic fare. Or serve it with a leafy salad for a light but satisfying dinner.

Provided by Melissa Clark

Categories     breads, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 17

1/3 cup/80 milliliters extra-virgin olive oil, plus more for greasing the bowl
3/4 cup/180 milliliters lukewarm water (105 to 115 degrees)
1 1/2 teaspoon/5 grams active dry or instant yeast
1 teaspoon/5 grams granulated sugar
1 1/2 teaspoon/10 grams kosher salt
2 1/4 cups/305 grams bread flour, plus more as needed
3/4 pound eggplant, thinly sliced
1/4 teaspoon kosher salt
1/4 cup pitted olives
1/4 cup extra-virgin olive oil, plus more as needed
1 fat garlic clove, minced or finely grated
5 anchovy fillets, finely chopped (optional)
1 tablespoon chopped fresh thyme or oregano leaves, or 1 teaspoon dried
2/3 cup cherry tomatoes, halved
1/3 cup fresh ricotta, plus more to taste
Freshly ground black pepper, for garnish
Torn fresh basil leaves, for garnish

Steps:

  • Oil a large bowl and set aside. (This is for the rising dough.)
  • Add water to another large bowl or the bowl of a stand mixer. Sprinkle yeast and sugar over. Let stand until foamy, 5 to 10 minutes.
  • Stir 1/3 cup oil and salt into yeast mixture. Stir in flour until a soft, shaggy dough forms.
  • If kneading by hand, turn dough out onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Or knead in a stand mixer equipped with the dough hook for 3 to 5 minutes. The dough is ready when it's elastic but somewhat sticky and damp. If the dough seems unmanageable and won't come off your hands, add more flour, a little at a time.
  • Place dough in the oiled bowl and turn to coat it lightly with oil. Cover bowl with a plate or plastic wrap. Leave in a warm place until dough has doubled in size, 1 to 2 hours.
  • While dough is rising, make the topping: Combine eggplant and salt in a large mixing bowl and set aside.
  • Mince half of the olives and slice the other half.
  • In a small saucepan, heat 1/4 cup oil over medium. Add garlic, stirring constantly, and heat until opaque, about 1 minute. Add the minced olives and anchovies, if using. Reduce heat to medium-low and cook, stirring, until the oil is fragrant, 1 to 2 minutes. Remove from heat and pour oil over eggplant. Add thyme or oregano and toss until evenly coated. Set aside and cool completely before using.
  • Lightly oil an 11-by-17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11-by-16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
  • Heat oven to 400 degrees. Arrange eggplant slices evenly over dough, and scatter tomatoes and sliced olives on top. Drizzle any leftover oil from the bottom of the eggplant bowl on pizza.
  • Bake until edges and underside are golden brown, 25 to 30 minutes.
  • Using a spoon, top with dollops of ricotta. Sprinkle freshly ground black pepper and basil leaves on top, and drizzle with olive oil. Serve warm or at room temperature.

ROASTED EGGPLANT PARMESAN FOCACCIA



Roasted Eggplant Parmesan Focaccia image

I'm so excited for lunch every time I make this eggplant focaccia sandwich!

Provided by Lish

Categories     Vegetarian Sandwiches

Time 40m

Yield 4

Number Of Ingredients 14

1 (1 1/2 pound) eggplant
canola oil cooking spray
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 (14 ounce) can cherry tomatoes
1 (5 ounce) package baby arugula
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 slices focaccia bread
3 tablespoons grated Parmesan cheese
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
  • Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
  • Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
  • When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
  • Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
  • Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 47 g, Cholesterol 3.3 mg, Fat 10.6 g, Fiber 9.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 835.5 mg, Sugar 8.7 g

EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

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