Baked Eggplant with Ricotta, Feta, Pesto and Olives
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
- 1 large or 2 medium eggplants, approx 600 grams, sliced into 5mm rounds
- extra virgin olive oil
- ¾ of a 500 gram jar pasta sauce
- 200 grams ricotta
- 100 grams feta, crumbled
- pesto
- black olives
- Heat oven to 180˚C.
- Place eggplant slices on baking tray and brush with oil. Bake for 20 minutes.
- Then turn over and bake for a further 10 minutes.
- Transfer cooked eggplant to a baking dish and increase the oven temperature to 200˚C.
- Cover eggplant with pasta sauce, then dollop with ricotta and sprinkle with crumbled feta .
- Bake for 30 minutes, or until the cheese is golden brown.
- Remove from oven and top with dollops of pesto and black olives.
- Serve with veggies or salad
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2018/07/09/baked-eggplant-with-ricotta-feta-pesto-and-olives/
3.5.3251