Eggplant and Ricotta Salad

Cut the eggplant (300 g) and tomato (150 g) into even pieces. Mince the garlic (5 g), cut the lemon (15 g), and measure the olive oil (45 g) for roasting and dressing. Add table salt (to taste).

Roast the eggplant at 200 °C for about 25 minutes until tender and lightly browned. Cool it briefly, combine it with the ricotta, arugula (200 g) and an additional 50 g of arugula, and tomato, then dress it with the remaining oil, lemon juice, and garlic.