For those looking for a lighter yet still perfectly delicious starter, lunch, or dinner dish, you can’t do wrong here with this roasted eggplant recipe that’s topped with a homemade dressing made with a perfect blend of herbs and raw honey. Offering some convenience for any cook’s skill level, the elements for this meal can be prepped in advance but assembled later, or you can simply make everything sequentially to get the freshest taste.

If you think you can handle this dish—and you most assuredly can—then grab your ingredients and let’s whip up that eggplant!

Ingredients for Making Roasted Eggplant with Honey, Ricotta, Fennel, Mint, and Chili

1 eggplant cut into 12 slices, crossways
For roasting oil: 4 tablespoons of extra virgin olive oil
1 teaspoon of Manuka honey
1 teaspoon of roasted fennel seeds, coarsely ground
1 pinch of chili (in flakes)
Sea salt (for seasoning)
Black pepper, freshly grounded (for seasoning)
For dressing: 3 tablespoons of extra virgin olive oil
1 tablespoon of fresh mint leaves finely chopped
1 tablespoon of anchovy finely chopped
1 tablespoon of lemon juice
1 teaspoon of roasted fennel seeds, coarsely ground
½ teaspoon of Manuka honey
1 pinch of chili (in flakes)
For finishing: 200 grams of ricotta cheese
20 mint leaves, fresh

Directions for Making Roasted Eggplant with Honey, Ricotta, Fennel, Mint, and Chili

To begin, preheat your oven to 400 degrees Fahrenheit on the Bake setting before lining a baking sheet with nonstick baking paper.
Mix all the roasting oil ingredients in a sizable bowl until it’s blended well—the Manuka honey could sink to the bottom, so make sure to stir the mixture well enough. Using the roasting oil, dab both sides of your eggplant slices before placing them on the baking sheet.
Note: While the oil might appear to be scant, you should have enough. Roast the eggplant slices in your oven for roughly 30 minutes or until they’re slightly colored and tenderized. Also, turning them over halfway through your cooking time will ensure even coloring.
Now, mix together all your dressing ingredients while also correcting the seasoning.
To assemble, divvy up your slices of eggplant for four servings (three per plate). On the other hand, you can simply assemble the slices on one serving plate and serve them buffet-style.
Divide your ricotta cheese between the eggplant servings and spoon the dressing over as you see fit. Sprinkle the dishes with fresh mint and serve at your discretion.

Enjoy your roasted eggplant with honey, ricotta, fennel, mint, and chili!

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