Ricotta eggplant foldovers

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

with 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:

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 Parmesan crumb and bake in the oven for a further 10-15 mins or until eggplant is cooked through and the crumb is golden.
3. TO PREPARE THE BALSAMIC GREENS:
Top and tail the green beans and cut in half. Place a non-stick frying pan over a medium-high heat with a drizzle of oil, once hot add the beans, season with salt and cook for 2-3 mins then add to a salad bowl and allow to cool slightly. Just before serving, add the mesclun, pour in the balsamic and pepper drizzle and toss to combine.
TO SERVE:
Place ricotta eggplant foldovers onto plates and serve with balsamic dressed greens on the side. Sprinkle over toasted almonds.