Eggplant and Ricotta Salad

Name: Eggplant and Ricotta Salad
Yield: 4
Ingredients: '1 large eggplant'; '1 cup ricotta cheese'; '1 tomato, peeled and seeded, diced'; '1/2 onion, diced'; '1 clove garlic, minced'; 'juice of 1/2 lime'; '2 tablespoons olive oil'; 'Salt and white pepper to taste'

1
'1 large eggplant'
2
'1 cup ricotta cheese'
3
'1 tomato, peeled and seeded, diced'
4
'1/2 onion, diced'
5
'1 clove garlic, minced'
6
'juice of 1/2 lime'
7
'2 tablespoons olive oil'
8
'Salt and white pepper to taste'

Ingredients

1
'1 large eggplant'
2
'1 cup ricotta cheese'
3
'1 tomato, peeled and seeded, diced'
4
'1/2 onion, diced'
5
'1 clove garlic, minced'
6
'juice of 1/2 lime'
7
'2 tablespoons olive oil'
8
'Salt and white pepper to taste'

Directions

1
Cut the eggplant into thin slices
2
Dust with salt and let it drain for 2 hours on paper towels
3
Soak in cold water and arrange the slices in a baking dish
4
Bake in a medium oven until tender
5
Let it cool, then cut the eggplant into small pieces
6
Drizzle with lime juice and olive oil, and add the diced tomato, onion, and garlic. Reserve
7
Season the ricotta cheese with salt and white pepper
8
Spread the ricotta on a plate and place the eggplant in the center
9
Serve with toasted bread.