This veggie dish is simply delicious. Lovers of eggplant will thoroughly enjoy this. The ricotta and cream make this dish beautifully rich and creamy.
Preheat oven at 190°
Cut the eggplants in half lengthwise and place them in a baking tray, flesh up. Season with salt and bake for 25 minutes or until cooked through.
Remove the silky flesh, with a teaspoon and place in a food processor with all the other ingredients and blend until smooth.
Line a loaf tin with baking paper and pour mixture into the tin.
Place the tin into a baking dish filled ¾ of the way with water and bake for 30 -40 minutes.
While cooking, make the sauce by sweating onions in the oil for 3 minutes. Now add the garlic and cook until soft and translucent. Add the tomatoes and cook for five minutes until they start to collapse. Now add the sugar, salt and pepper and the bouquet garni. Cover and simmer for about 30 minutes. Remove bouquet garni and blend the mixture until smooth.
Allow the loaf to cool slightly before turning out onto a platter.
Note : this recipe can be eaten cold or warm and is a delicious summer dish.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Time: 1 hour 15 minutes
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