You are what you eat! Food for Healthy Skin – Charred Eggplants with Vegan Ricotta Cheese

You are what you eat! Food for Healthy Skin – Charred Eggplants with Vegan Ricotta Cheese

A light and fully vegan starter dish to nourish your body and brighten your skin from the inside-out.

Back on the topic of food for healthy skin, today I want to talk about one of my favorite products from Lu Ming Tang: Creme de Marie.

Creme de Marie is a radiance beauty booster with vitamins & anti-oxidants to be applied on the skin both morning and evening to fight dullness, hydrate and energize. It features Long Jin green tea leaves essence, super berries and energy food in one jar, which provides a daily dose of powerful vita-nutrients.

I find it perfect for skins exposed to urban stress caused by UV, pollution, ozone and unhealthy lifestyle.I like that it is easily absorbed by the skin, keeping it moist but not oily for the whole day.

Today’s recipe is inspired by the energizing and boosting power of Creme de Marie. It is a light vegan starter made with simple but nourishing ingredients:

  • green tea
  • soy milk
  • eggplants
  • tomatoes
  • extra virgin olive oil

It is super simple and definitely a crowd pleaser! What makes this dish special is a vegan ricotta cheese made with organic soy milk. Keep reading to find out how easy this all is!

Ingredients (serves 4):

  • 2 whole oval eggplants
  • 250 g cherry tomatoes
  • 4 tbsp extra virgin olive oil
  • salt and ground pepper
  • fresh basil leaves

for the vegan ricotta cheese

  • 1 l organic soy milk
  • 150 ml distilled vinegar
  • 1 bag of green tea

For making the ricotta cheese, get your hands on some unsweetened, preferably organic soy milk

In a saucepan pour the milk, vinegar and the content of the bag of green tea.

Bring it to a simmer until the whey separates from the milk fat

Pour into a ricotta basket or, if you don’t have one, just use simple cheesecloth. Let it drain for at least 1 hour or place in your fridge over a bowl for a few hours.

Meanwhile cut the eggplant lengthwise in half, with a small knife make cross-cuts. Lay the eggplants and tomatoes on a baking tray and season with salt and pepper, drizzle with 2 tbsp of EVO.

Bake in pre-heated oven at 180 for about 30 min

To serve, plate half an eggplant, some roasted tomatoes and a heaping tbsp of ricotta. Drizzle more oil and decorate with some fresh basil leaves.

Easy, vegan, energizing starter 😉




About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.