Roasted Eggplant Barbuto Style!
So Barbuto is one of my favorite restaurants in NYC! If you live here and you haven't been, you must check it out! It is just south of the Meatpacking District on the corner of Washington and West 12th St.
On one of our afternoons spent walking around, we decided to head over to Barbuto for lunch! We wanted light, fresh, and of course delicious food, so it was the obvious choice. We headed over and we were NOT disappointed.
I don't remember everything we ordered, but one thing we remember for sure was the roasted eggplant. They served it really simple with some grilled ciabatta bread, and for a yummy twist, a big scoop of ricotta cheese! It was SO good!! We couldn't believe it. And it was so super easy to make, I started making it all the time.... I mean ALL the time.
Tonight my friend Nicole couldn't make it for our dinner plans, so eggplant it is!! I just made it and ate it, so now it is time to share it with you!
This is my no recipe, recipe version of the "Barburo Roasted Eggplant"
1 Large eggplant cut up into one inch cubes. I like to make different shapes for a more rustic look. If you like that idea, just make sure they are all about the same size so there is even cooking.
1 small onion diced
1 loaf of fresh ciabatta
1 16 oz tub of ricotta cheese. I prefer part skim
Lots of extra virgin olive oil.
So preheat your oven to 400 degrees before you start to cut up the eggplant and onion.
When you are all ready, put the eggplant and onion in a roasting pan. Generously season the vegetables with salt and pepper, and then generously pour olive oil all over them as well. Remember that the eggplant will drink up all the oil so don't be afraid to really get enough in the pan. HOWEVER once the eggplant cooks, it will release the oil back out, so don't go overboard. Once all is said and done, it is not a big deal if you put too much, it will just be a waste of oil.
Then stick it in the oven for about an hour. Come back about every 10 - 15 minutes to stir it up and make sure you have enough oil.
At about 45 minutes into the roasting, heat up your grill or grill pan.
Get you ciabatta and cut it in 1 inch thick slices. Drizzle then with a decent about of olive oil and salt on both sides, then grill them up!!!
And that is it!!!
Get the ricotta and put a big scoop on a plate. Get a big scoop of eggplant, and the bread. Go sit with a nice glass of red and enjoy! You don't need to worry about the timing too much either. This is just as great at room temperature.