Eggplant Bomb Recipe

Prepare and roast eggplant

Preheat oven to 400°F (200°C). Slice each eggplant lengthwise into 1/2-inch thick slabs. Brush both sides lightly with 2 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Arrange slices on a baking sheet lined with parchment (cut side up in a single layer). Roast for 18–22 minutes until tender and edges begin to brown. Remove and let cool slightly until safe to handle.

Cool and shape

When roasted slices are warm but cool enough to handle, place two slices slightly overlapping on a work surface. These pairs will become the 'bomb' pockets for the filling. If some slices are large, trim to roughly 4x3 inch pieces for easier assembly.

Make mozzarella cream

In a medium bowl, combine 1 cup ricotta, 1 cup shredded fresh mozzarella, 1/4 cup grated parmesan, 2 tbs heavy cream, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and spreadable. Taste and adjust seasoning. If the mix seems too thick, add up to 1 tbs more cream or a splash of milk.

Add aromatics

Fold in 2 minced garlic cloves and 8 chopped basil leaves into the cheese mixture. Reserve about 2 tbs of the mixture to spread on the bread later.

Blend pesto

In a small food processor or blender, combine 1 cup packed basil leaves, 2 tbs pine nuts, 1 garlic clove, 1/4 cup grated parmesan, 3 tbs olive oil, 1/2 tbs lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Pulse until a coarse, bright green pesto forms. Scrape down sides and pulse once more. If needed, add up to 1 tbs more olive oil for a smoother consistency.

Adjust

Taste pesto and adjust salt or lemon to balance. Set aside about 2–3 tbs for drizzling/garnish.

Assemble eggplant bombs

Take each overlapping pair of roasted eggplant slices and spread about 1.5–2 tbs of the mozzarella cream along the inside of one slice. Spoon about 1/2–1 tbs of pesto on top of the cheese layer. Fold the other eggplant slice over to enclose the filling, making a small sandwich or 'bomb'. Repeat to make 6–8 eggplant bombs (depending on slice size). Place assembled bombs on a baking sheet.

Finish in oven

Optional: For a melty finish, return the assembled bombs to the oven at 375°F (190°C) for 6–8 minutes, just until the filling warms and the mozzarella softens. Remove and let rest 2 minutes.

Prepare bread

While bombs warm, slice the artisan bread and brush slices lightly with 1 tbs olive oil. Toast in a skillet or oven until golden (2–4 minutes per side) or until warmed and slightly crisp.

Plate and garnish

Place 1–2 eggplant bombs per serving on a platter with toasted artisan bread slices. Spread the reserved 2 tbs mozzarella cream on a few bread slices as a base if desired. Drizzle remaining pesto over the bombs and bread (about 1–2 tbs), garnish with whole fresh basil leaves. Serve immediately.