Roasted Japanese Eggplant with Miso Ricotta and Sundried Tomato Purée

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, June 21st, 2025

Discover a deeply flavorful vegetarian recipe from our outstanding culinary team, crafted to elevate every sip of Davis Estates Zephyr.

Ingredients

Serves 4 to 6

Roasted Japanese Eggplant

2 pounds Japanese eggplant (about 4-6 small) cut into 1-inch pieces

3 tablespoons salt
2 tablespoons black pepper
6 tablespoons olive oil

Miso Ricotta

2 cups whole milk
1 tablespoon olive oil
2 heaping tablespoons white miso paste
½ teaspoon salt

Sundried Tomato Purée

8.5 oz jar sundried tomatoes (in oil or rehydrated)
¼ cup hold water (add more for thinner consistency)
2 tablespoons salt

Optional Garnish

fresh basil

fresh parsley
toasted sesame seeds

olive oil

Method

Roasted Japanese Eggplant

Sprinkle eggplant with 1 tbsp salt and let sit in a colander for 20 minutes. Rinse and pat dry.
Preheat oven to 425°F.
Toss eggplant pieces with olive oil, remaining salt (about 2 tsp), and pepper.
Spread evenly on a parchment-lined baking sheet. Roast for 15–20 minutes, flipping halfway through, until tender and golden brown around the edges.

Miso Ricotta

Add ricotta, olive oil, miso, and salt to a food processor. Blend for 1–2 minutes until light and smooth.
Taste and adjust seasoning if needed. Store chilled until ready to serve. (Great if made a day ahead!)

Sundried Tomato Purée

Combine sundried tomatoes (dried if in oil), hot water, and salt in a blender or food processor. Blend until smooth.
Add more hot water, 1 tablespoon at a time, until desired consistency is reached. You want a thick, spreadable sauce.

To Finish

Spread a generous spoonful of miso ricotta on a serving platter or individual plates. Top with roasted eggplant then drizzle or dollop the sun-dried tomato purée over the top. Garnish with fresh herbs such as parsley or basil, a drizzle of olive oil or toasted sesame seeds.

Tender, roasted Japanese eggplant meets creamy miso ricotta, balanced by the concentrated sweetness of sundried tomato purée—expertly paired with a glass of Zephyr, adding a touch of elegance to every bite.