I found out that when you decide to make homemade ricotta, you tend to have a bit leftover. So, you need to think of a few ways to use it up, and the way I wanted to use is up was to make something quick, flavorful and that would feature the ricotta as a main ingredient. I went with some Moroccan flavors, they’re sharp and bold to contrast the rich, creamy ricotta.
While gremolata is typically Italian, using lots of parsley and lemon, just a few quick adjustments and the flavors become Moroccan. Or at least as far as I’m concerned. I subbed in some preserved lemon, rather than using fresh zest, and added in a bit of harissa as well. I figure I might as well go all the way right? The aftermath was delicious.
I recommend trying this on more than just eggplant. It would be great on some grilled cauliflower, as a dressing for potato salad, or even good over some pasta or grilled meat. Just go wild with it.
While gremolata is typically Italian, using lots of parsley and lemon, just a few quick adjustments and the flavors become Moroccan. Or at least as far as I'm concerned.
with Moroccan gremolata
- 2 Large Eggplants
- 1C Ricotta Cheese – Recipe Here
- 2 TBSP Parsley – Chopped
- 1 Clove Garlic – Crushed
- 1/4 Preserved Lemon – Just the rind, finely chopped
- 1 TSP Harissa – I went with a seriously spicy one, you can go mild if you like
- 1/4 C Olive Oil
- Juice from 1/2 Lemon, or more
This is a super quick and simple recipe to make. First you need to throw together a quick gremolata. In a small bowl add your parsley, garlic, preserved lemon, harissa, olive oil, lemon juice, salt and pepper. Mix everything together and give it a quick taste and adjust as needed. Either more oil, more lemon, more salt, more spice, whatever you want. Then place that aside and let it sit while you get your eggplant cooking.
Slice up your eggplant into roughly 1/2” (1cm) slices, brush with some oil and season with salt. Then just grill ‘em up till they’re tender and have a bit of a char to them.
And now, you are ready to plate up. Just arrange your grilled eggplant, top with a few generous spoonfuls of ricotta and a good bit of your gremolata. Eat up!