Creamy whipped ricotta, sweet roasted tomato sauce, tender Japanese eggplant, and crispy quinoa come together in a beautifully layered vegetarian dish 🍆🍅✨ Elegant, vibrant, and full of texture. @alberto marcolongo Ingredients (Serves 4) Roasted Tomato Sauce About 2 ⅔ cups cherry tomatoes, halved (400 g) 2 tbsp extra virgin olive oil Salt and black pepper Whipped Ricotta About 1 cup whole milk ricotta (250 g) 2 tbsp milk (30 ml) Zest of 1 lemon 1 tbsp lemon juice 2 tbsp extra virgin olive oil Salt Eggplant & Quinoa 2 Japanese eggplants About ½ cup quinoa (80 g) Extra virgin olive oil, as needed Salt Finish Small basil leaves Extra virgin olive oil Method Roasted Tomato Sauce Preheat the oven to 325°F (160°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Arrange them on a baking sheet, cut-side up, and roast for 45–60 minutes, until lightly caramelized. Transfer to a blender and blend with a small drizzle of olive oil until smooth. Adjust the seasoning and set aside. Whi...