Ingredients

• 600 g long eggplants
• 150 g ricotta
• a cucumber
• pitted Taggiasca olives
• extra virgin olive oil
• vinegar
• salt
• mint
• pepper

For the recipe for roasted aubergines with creamy ricotta, peel the aubergines, leaving them whole and with the stalk. Roast them in a non-stick pan with a veil of oil for 10 minutes, then turn them and continue cooking for another 5 minutes, placing a weight on them. Salt, turn off the heat and let them cool, always with the weight resting on them, then cut them into slices with a thickness of one cm.
Work the ricotta, mixing it well with a spoonful of oil and a pinch of salt, until it becomes creamy. Peel the cucumber, cut it into 4 parts lengthwise and remove the seeds, then divide it into large pieces and, finally, in sticks. Season with oil, salt and vinegar. Serve the aubergines with ricotta, creamy cucumber sticks and a spoonful of pitted Taggiasca olives. Season with mint and pepper.

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