Baked ricotta stuffed eggplant

Name: Baked ricotta stuffed eggplant
Cook time: 30 min
Yield: 4

with hemp and parmesan crumb and balsamic greens

Ready in around 30 mins

RECIPE FACT:

Did you know that the eggplant is classified as a berry and not a vegetable.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE EGGPLANT:

Slice the stalk end off the eggplants and discard, then into ½ cm slices lengthways. Line an oven tray with baking paper, place the eggplant slices on the tray, drizzle with oil and season with salt. Bake in the oven for 14-15 mins.
2. TO PREAPRE THE EGGPLANT FOLDOVERS:

Remove the eggplant from the oven. Place a spoonful of sundried tomato and ricotta stuffing at one end of each eggplant slice and fold in half. Continue until all the eggplant slices have been filled. Place the eggplant halves in a line next to each other and pour the tomato and basil sugo over the top. Sprinkle over the Parmesan crumb and bake in the oven for a further 10-15 mins or until crumb is golden.
3. TO PREPARE THE BALSAMIC GREENS:

Dice the tomatoes into 1 cm cubes and place in a salad bowl with the mesclun. Pour in the balsamic dressing, season with salt and pepper and toss to combine.
To serve:

Place eggplant foldovers onto plates and serve with balsamic dressed greens on the side. Sprinkle over the curly parsley.