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Eggplant, cheese and pine nuts with tomato sauce
Eggplant, cheese and pine nuts with tomato sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate your Meatless Monday with eggplant, toasted pine nuts, and gooey melted cheese.
Ingredients:
  • 1 large (about 750g) eggplant, trimmed
  • 18.20 gm olive oil.
  • Olive oil, for greasing
  • 55g (1/3 cup) pine nuts
  • 300g ricotta, broken up
  • 100g feta, crumbled
  • 82.50 ml shredded fresh continental parsley or basil
  • Ground black pepper, to taste
  • 375mls (1 1/2 cups) prepared Italian tomato sauce
  • Steamed green beans, to serve
Instructions:
  • Preheat the grill to medium-high heat.
  • Slice the eggplant into thin 3mm-long pieces. Gently coat both sides of the eggplant slices with aromatic olive oil. Grill the eggplant in batches under a preheated grill until golden and soft, about 1-2 minutes per side. Remove from heat and set aside.
  • Preheat your oven to 180°C. Grease a shallow 18 x 28cm ovenproof dish with olive oil.
  • Spread the pine nuts on a baking tray and roast in a preheated oven until golden brown, about 6-7 minutes.
  • Combine pine nuts, ricotta, half of the feta, and either parsley or basil in a bowl. Season with pepper and gently mix using a fork until well combined.
  • Layer the eggplant on the greased dish, then spread half of the cheese mixture and drizzle with one-third of the Italian sauce. Add another layer of eggplant, the rest of the cheese, half of the remaining Italian sauce. Finish with the last eggplant layer and remaining Italian sauce. Sprinkle with the remaining feta.
  • Place in the preheated oven until bubbly and the feta turns golden, about 30 minutes. Slice into portions and serve promptly alongside the beans.

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