Ricotta eggplant foldovers

Name: Ricotta eggplant foldovers
Cook time: 30 min
Yield: 2

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 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE EGGPLANT:

Slice the stalk end off the eggplant and discard, then slice 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 PREPARE THE EGGPLANT FOLDOVERS:

Remove the eggplant from the oven. Place a spoonful of 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 hemp and Parmesan crumb and bake in the oven for a further 10-15 mins or until eggplant is cooked through and crumb is golden.
3. TO PREPARE THE BALSAMIC GREENS:

Dice the tomato 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 ricotta eggplant foldovers onto plates and serve with balsamic dressed greens on the side.