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Ricotta eggplant foldovers

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:
  • Energy: 2212kj (529Kcal)
  • Protein: 18g
  • Carbohydrate: 24g
  • Fat: 36g
  • Contains: Gluten, Milk, Sulphites
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 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 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 ricotta eggplant foldovers onto plates and serve with balsamic dressed greens on the side.

Ingredients In your box:
  • 2 eggplants
  • 1 pot of ricotta stuffing
  • 1 pot of tomato and basil sugo
  • 1 pot of balsamic dressing
  • 1 sachet of hemp and Parmesan crumb
  • 2 tomatoes
  • 1 bag of mesclun

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