4 recipes to make eggplant the superstar of your dish!
published on 5 July, 2019 at 18:47
1. Eggplant rolls
INGREDIENTS
600g eggplant, cut into 1 cm
1 tsp salt
½ tsp pepper
4 tbsp olive oil
For the filling
1 cup ricotta cheese
1 egg
1/2 cups fresh basil, chopped
zest of 1 fresh lemon
2g salt
¼ tsp pepper
60g grated Parmigiano cheese
300ml marinara sauce
226g mozzarella, shredded
METHOD
600g eggplant, cut into 1 cm
1 tsp salt
½ tsp pepper
4 tbsp olive oil
For the filling
1 cup ricotta cheese
1 egg
1/2 cups fresh basil, chopped
zest of 1 fresh lemon
2g salt
¼ tsp pepper
60g grated Parmigiano cheese
300ml marinara sauce
226g mozzarella, shredded
METHOD
- Preheat oven to 425°F/220°C
- On a baking tray with parchment, place the sliced eggplant in a single layer. Sprinkle with salt, pepper and olive oil. Bake for 13 to 15 minutes or until eggplants soften. Remove from oven and set aside.
- Meanwhile, mix all the ingredients for the filling in a bowl and set aside. Spread ¼ cup marinara evenly onto the bottom of the baking dish.
- Put an eggplant slice on the work surface; put 1 tbsp of filling. Gently roll the eggplants along and place them in the prepared baking dish.
- Fill the remaining eggplants
- Pour the remaining marinara on the eggplants and sprinkle with mozzarella. Bake for 25-30 minutes until the sauce bubbles and the cheese turns golden. Remove from the oven, leave for 5 minutes.
- Garnish with chopped basil
2. Eggplant tacos
INGREDIENTS
eggplant
ham
provola cheese
olive oil
breadcrumbs
METHOD
1. Slice the eggplant (not too thick).
2. Dip each slice in olive oil first, and then cover in breadcrumbs.
3. Bake for at least 20 minutes at 180°C/360°F.
4. Stuff with ham and provola cheese.
5. Bake 5 minutes at 180°C.
eggplant
ham
provola cheese
olive oil
breadcrumbs
METHOD
1. Slice the eggplant (not too thick).
2. Dip each slice in olive oil first, and then cover in breadcrumbs.
3. Bake for at least 20 minutes at 180°C/360°F.
4. Stuff with ham and provola cheese.
5. Bake 5 minutes at 180°C.
3. Eggplant mini pizzas
INGREDIENTS
eggplant
Parmesan cheese
cherry tomatoes
cheese
olives
METHOD
1. Cut the eggplant into thick slices, season them with salt and bake at 180°C for 15 minutes.
2. Drizzle with olive oil, add the cherry tomatoes and provola cheese.
3. Bake at 180°C for 10 minutes.
4. Serve hot!
eggplant
Parmesan cheese
cherry tomatoes
cheese
olives
METHOD
1. Cut the eggplant into thick slices, season them with salt and bake at 180°C for 15 minutes.
2. Drizzle with olive oil, add the cherry tomatoes and provola cheese.
3. Bake at 180°C for 10 minutes.
4. Serve hot!
4. Hasselback eggplant
INGREDIENTS
2 eggplant
2 eggplant
cheese
tomatoes
ham
tomatoes
ham
salt
olive oil
Parmesan cheese
olive oil
Parmesan cheese
METHOD
1. Slice the eggplants without cutting all the way through. Season with salt, add a bit of olive oil and bake at 180°C for 35 minutes.
2. Let the eggplants cool down a bit before stuffing them with cheese, ham and tomatoes.
3. Grate some Parmesan cheese over them and bake at 180°C for 20 minutes.
4. Serve hot.
1. Slice the eggplants without cutting all the way through. Season with salt, add a bit of olive oil and bake at 180°C for 35 minutes.
2. Let the eggplants cool down a bit before stuffing them with cheese, ham and tomatoes.
3. Grate some Parmesan cheese over them and bake at 180°C for 20 minutes.
4. Serve hot.
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