0:20

To Prep

0:45

To Cook

10

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Eggplant, cheese and pine nuts with tomato sauce

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat grill on medium-high.

    2. Step 2

      Cut the eggplant lengthways into 3mm-thick slices. Lightly brush the eggplant slices on both sides with the olive oil. Cook the eggplant under preheated grill in several batches for 1-2 minutes each side or until lightly browned and tender. Set aside.

    3. Step 3

      Preheat oven to 180°C. Brush a shallow 18 x 28cm (base measuremen) ovenproof dish with olive oil to grease.

    4. Step 4

      Place the pine nuts on a baking tray and cook in preheated oven for 6-7 minutes Or until golden.

    5. Step 5

      Place the pine nuts, ricotta, 1/2 the feta and the parsley or basil in a bowl. Season with pepper and mix lightly with a fork until combined.

    6. Step 6

      Place a layer of eggplant over base of the greased dish. Spread with 1/2 the cheese mixture and drizzle with 1/3 of the Italian sauce. Top with another layer of eggplant, the remaining cheese and 1/2 the remaining Italian sauce. Finish with the remaining eggplant and remaining Italian sauce. Sprinkle with the remaining feta.

    7. Step 7

      Bake in preheated oven for 30 minutes or until bubbling and the feta is golden. Cut into serving portions and serve immediately with the beans.

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