Roasted eggplant with jammy onions and ricotta

Roasting eggplant is a pretty hands-off way of preparing them; you can stick them in the oven and get on with the rest of your cooking so that by the time you're ready to eat, they're softened and ready to be stuffed with whatever toppings you fancy. Here, a mixture of ricotta and grated halloumi adds a much-needed creamy, salty element that contrasts with the rich, jammy onions. This dish can be eaten warm or at room temperature, and needs nothing more than some lightly dressed greens to go alongside.