Eggplant caviar, ricotta and coppa

2 large eggplants, halved lengthways
2 onions, chopped
5 garlic cloves, chopped
3 tablespoons olive oil
1 teaspoon thyme
1 teaspoon tomato paste
150g (5-1/2 oz) ricotta cheese
5-6 slices coppa (Italian cold cut, similar to prosciutto)

Preheat the oven to 400F.

Score the inside flesh of the eggplants with a knife, then arrange them in an ovenproof dish. Scatter the onion and garlic over the eggplant, then drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, add the thyme leaves, then bake for 25 minutes, or until the eggplant is soft. Remove from the oven and allow to cool.

Once cooled, use a tablespoon to scoop out the eggplant flesh. Process the eggplant flesh, onion, garlic, tomato paste and remaining olive oil in a food processor until smooth. Refrigerate for 45 minutes.

Beat the ricotta with an electric mixer until smooth.

To assemble the verrines, use a piping bag or small spoon to layer the eggplant caviar in the glasses. Add the ricotta over the eggplant, then top with the coppa, either arranged into a rosette shape or cut into thin strips.