Roasted Eggplant & Corn with Ricotta & Mint Dinner Recipe
This roasted eggplant and corn dinner recipe combines crispy and tender roasted vegetables with creamy ricotta and fresh mint for a bright, flavorful dish. Perfect as a light summer dinner, it's quick to prepare and can be served hot or warm for a satisfying meal.
Equipment
- Rimmed baking sheets
- Microplane (optional for garlic)
Ingredients
- 2 ¼ pounds eggplant trimmed and cut into 1- to 1 ½-inch chunks
- 1 to 2 small fresh red chilies halved, seeded, and thinly sliced (plus more for garnish, optional)
- ¼ cup extra-virgin olive oil plus more as needed
- ½ teaspoon fine sea salt plus more to taste
- Kernels from 2 ears fresh corn about 2 cups
- 1 garlic clove grated or minced
- Freshly ground black pepper to taste
- Fresh mint or basil leaves torn
- Fresh ricotta the best you can find, for serving
- Flaky sea salt to taste
Instructions
- Preheat Your Oven: Set your oven to 450°F to get it ready for roasting.
- Prepare the Vegetables: Toss the eggplant chunks and chili slices with the olive oil and ½ teaspoon of fine sea salt on one or two rimmed baking sheets. Spread the mixture evenly in a single layer, making sure the pieces aren’t crowded or overlapping.
- Begin Roasting: Place the baking sheet in the oven and roast the eggplant for about 10 minutes, until the bottoms are golden. Flip the eggplant pieces over with a spatula and roast for another 5 minutes.
- Add Corn and Finish Roasting: Sprinkle the corn kernels evenly over the eggplant, and return the baking sheet to the oven. Continue roasting for another 5–10 minutes, or until the eggplant is well-browned and tender, and the corn is plump and cooked through.
- Combine and Season: Transfer the roasted eggplant and corn to a large shallow bowl. Grate or mince the garlic and add it along with a sprinkle of black pepper, torn mint leaves, and more olive oil and sea salt to taste. Toss everything gently until combined.
- Serve with Ricotta: Add dollops of fresh ricotta over the top, scatter additional mint leaves and sliced chilies (if using), and finish with a sprinkle of flaky sea salt and more black pepper. Serve warm or hot for the best flavor.
Notes
Dairy-Free Option: Skip the ricotta and instead top the eggplant and corn with fried eggs for a hearty alternative.
Serving Suggestions: Pairs well with crusty bread or a side of couscous for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Tried this recipe?Let us know how it was!