A light, cheesy vegetable bake featuring tender zucchini and eggplant blended with ricotta and sour cream – perfect for individual servings in ramekins.
Ingredients:
- 1 medium eggplant, cut into ½-inch cubes
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1¼ cups sour cream
- 3 large eggs
- 1 tablespoon cornmeal (or fine corn flour)
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan (optional)
- Butter or oil for greasing ramekins
Instructions:
- Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes to remove excess moisture. Rinse and pat dry.
- Preheat the oven to 410°F. Grease six 6-ounce ramekins with butter or oil.
- In a bowl, whisk together ricotta, sour cream, eggs, and cornmeal until smooth.
- Gently fold in the zucchini, eggplant, and black pepper. Add Parmesan if using.
- Divide the mixture evenly among the prepared ramekins. Place the ramekins in a larger baking dish and fill the dish with hot water until it reaches two-thirds of the ramekin height (creating a water bath).
- Cover loosely with aluminum foil and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, let cool slightly, and serve warm.
