Recipes End-of-Summer Eggplant Bake 3.0 (5,850) Add your rating & review Baking eggplant makes it supertender and creamy. Here, it's topped with warm, lemony ricotta cheese and crispy croutons. Slideshow: Eggplant Recipes By Jessica Koslow Jessica Koslow Restaurant: Sqirl (Read a review) Location: Los Angeles Why She's Amazing: Because her sought-after jams and pickles—made with rare heirloom varieties—have transformed the way we think about preserves. And she now features them in dishes—savory and sweet—at her terrific East Hollywood café. Culinary School: Self-taught background: Abattoir, Bacchanalia, Star Provisions (/sites/default/files/tlanta) Quintessential Dish: Kokuho Rose brown rice with sorrel pesto, preserved Meyer lemon, black radish, sheep milk feta and a poached egg Previous Studies: Koslow has an MA in communications, culture and technology from Georgetown University. Former Career: Television producer. She worked on American Idol on Fox. Childhood Treat: "When I was 10, Fridays in the summer were just the best. An ice cream truck circled the neighborhood, and Friday was the one day I was allowed to order a treat. The Creamsicle was the go-to, and it still is. The Blood Orange and Vanilla Bean Marmalade is the Sqirl version of that childhood memory." DIY Champion: Koslow teaches monthly canning classes at the café, and hopes to create a community center dedicated to the craft of preservation. For now, find information about her classes at sqirlla.com. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 4 Ingredients 2 large eggplants, cut into 1-inch cubes 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing Kosher salt Pepper 2 spring onions or 6 scallions, thinly sliced 1 1/4 cups fresh ricotta cheese 1/4 cup heavy cream 1 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon finely chopped flat-leaf parsley 4 ounces country white bread, crusts removed and bread torn into 1/2-inch pieces (2 cups) Directions Preheat the oven to 450°. On 2 baking sheets, spread the eggplant in an even layer. Drizzle with 6 tablespoons of the olive oil, season with salt and pepper and toss. Roast for 10 minutes. In a small bowl, toss the spring onions with 2 tablespoons of the olive oil. Add the onions to the eggplant and dot with the butter. Roast for 15 minutes longer, stirring, until the eggplant is tender. In a medium bowl, stir the ricotta with the cream, lemon zest, lemon juice and parsley and season with salt and pepper. In a small bowl, toss the bread with the remaining 1 tablespoon of olive oil. Lightly grease a 2-quart, 2-inch-deep baking dish. Transfer the eggplant and onions to the baking dish. Dollop with the ricotta mixture and scatter the bread on top. Bake for about 10 minutes, until the bread is golden. Make Ahead The roasted eggplant and onions can be refrigerated overnight. Bring to room temperature before baking. Suggested Pairing Fragrant, zesty Sicilian white. Rate it Print