Baked Eggplant with Ricotta, Feta, Pesto and Olives

Life has been a little crazy-busy lately

So I am loving any meals that are super-quick to make, but still taste deeelicious

And this is the latest favourite

Eggplants have been plentiful and reasonably priced at Alfalfa House lately

And I love them

check out these two beauties from Alfalfa house….don’t panic, they’re organic!

Then there was the dilemna of what to make…

A smoky baba ganoush? Eggplant and Adzuki Bean Burgers (from Veggie-licious)?

Eggplant and chickpea parmigiana? Stuffed eggplants with pinenuts and feta?

Or my fabulous Baked Eggplant with Chickpeas and Green Chilli?

I was more swayed by what else I had in the cupboard and fridge….

hmmmmm….what shall I make with eggplants, pasta sauce, ricotta, feta, pesto and olives????

And this was born…

This eggplant bake is seriously so easy even your kids could make it!

Start by slicing the eggplant

Brush with oil and bake, then transfer to a baking dish

Pour a good pasta sauce over the top

Smother with cheese – both ricotta and feta

ricotta being ‘dolloped’ on

BTW you need lots of ricotta

and plenty of feta

Then bake until the cheese goes golden

Top with pesto and olives and wholla….its time to tuck in!

While this dish may take a while to cook, you don’t have to do much

Just make a quick salad and enjoy

As it is VERY tasty 🙂

 

Baked Eggplant with Ricotta, Feta, Pesto and Olives
 
Prep time
30 mins

Cook time
60 mins

Total time
1 hour 30 mins

 

Author: Caroline Trickey from Healthy Home Cafe
Serves: 4

Ingredients
  • 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

Instructions
  1. Heat oven to 180˚C.
  2. Place eggplant slices on baking tray and brush with oil. Bake for 20 minutes.
  3. Then turn over and bake for a further 10 minutes.
  4. Transfer cooked eggplant to a baking dish and increase the oven temperature to 200˚C.
  5. Cover eggplant with pasta sauce, then dollop with ricotta and sprinkle with crumbled feta .
  6. Bake for 30 minutes, or until the cheese is golden brown.
  7. Remove from oven and top with dollops of pesto and black olives.
  8. Serve with veggies or salad

3.5.3251

For a vegan version, substitute ricotta and feta with vegan cheese (which is usually made from cashews and is actually very deeeelicious!)

And if you have any hanging around, you could sprinkle with toasted pinenuts….YUM!!


I'm a dietitian, food lover and passionate cook With the back-ground of running a successful cafe and catering business for more than 12 years in Melbourne, I then completed my dietetic studies and have been working in private practice for more than 10 years. I now also run cooking classes from my home in Sydney My blog is full of delicious, gourmet-style, interesting, healthy meals and more. I want to inspire people to cook more and show them how healthy food can be incredibly delicious and how you can use food as medicine


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