Ricotta Soup with Fried Eggplant

Bard Spence

Vetri, Osteria, Amis Trattoria, and the Vetri Foundation Philadelphia Osteria, Philadelphia Amis Trattoria, Philadelphia

This simple but luxurious soup is topped with crispy fried eggplant. Be sure to use the freshest, highest quality ricotta you can find.


  • 2 cups vegetable stock
  • 1 cup fresh whole milk ricotta
  • Salt and pepper to taste
  • Chopped basil to taste
  • 1 small eggplant, peeled and cut into 2-inch sticks
  • Milk as needed
  • Flour as needed
  • Oil for frying


In a medium pot, mix the stock and ricotta until smooth. Gently cook over medium heat; do not boil. Season to taste with salt, pepper, and basil.

Salt the eggplant sticks and let sit for 10 to 15 minutes. Rinse and pat dry. Cover with milk and let soak for 15 to 20 minutes. Drain and toss in flour to coat.

Heat the oil in a heavy-bottomed pot to 375ºF. Add the eggplant and fry until golden brown, about 5 minutes. Drain on paper towels and season with salt and pepper.

To serve, portion the soup into bowls and top with fried eggplant.


4 to 6 servings