Focaccia with Dips

Ingredients

• 2 Eggplants
• 1 EL olive oil
• 1 EL lemon juice
• 1 Garlic clove
• Salt
• 100 g Ricotta
• Pepper
• paprika powder (sweet)
• 250 g ricotta
• 2 EL lemon juice
• 2 EL olive oil
• 1 TL honey
• 1 EL chives

Instructions

1. 1.

   Preheat the oven to 220°C with fan and top heat for the eggplant dip.

2. 2.

   Wash the eggplants, cut off the stems, and pierce them several times all over with a fork. Bake on a rack (with parchment underneath) for about 30 minutes until the vegetable is soft. Remove from the oven, let cool, split lengthwise and loosen the flesh from the skin. Blend finely with olive oil and lemon juice. Peel and chop the garlic, grate it lightly with a bit of salt. Mix into the eggplant purée with ricotta and season with salt, pepper and paprika. Transfer to a bowl.

3. 3.

   For the second dip, drain the ricotta well and whisk together with lemon juice, olive oil, honey and chives (reserve a little for garnish) until creamy. Season with salt and pepper. Pour into another bowl and sprinkle with remaining chives.

4. 4.

   Serve with flatbread as desired.