Scampi with Roasted Eggplant and Ricotta Cream

Method

1. Preheat the oven to 240°C. Cut the eggplants in half and season with garlic, oil, salt, and pepper. Roast for one hour.
2. Split the eggplants in half, scoop out the flesh into a bowl.
3. Add sheep ricotta, lemon zest, a pinch of salt and pepper, and whisk until smooth.
4. Clean the scampi by removing head and carapace. Set aside the meat.
5. Make a broth with scampi heads and shells, parsley, onion, and other aromatics. Strain the broth.
6. Dice the scampi meat into small pieces (tartare). Cook the pasta in the strained broth, risotto-style (adding broth gradually).
7. Mix the pasta with the eggplant and ricotta cream. Plate as a nest, top with scampi tartare and lemon zest.