Grilled eggplant, tomato and ricotta is an amazing combination.


  • 4 eggplants sliced 1cm rounds

  • 500g crushed tomato or diced tomato

  • 100g ricotta cheese

  • 1 bunch fresh basil, coarsely chopped

  • 3 cloves garlic

  • 2 medium sized onions

  • Black olives


  • 1.

    Slice onions, chop garlic, and lightly sauté

  • 2.

    Place eggplant slices on grill and score both sides

  • 3.

    Add tomato to onion and garlic, heat until boiling

  • 4.

    Let simmer and stir in chopped basil

  • 5.

    Lay sliced grilled eggplant onto tray lined with greaseproof paper

  • 6.

    Spoon on tomato and basil sauce

  • 7.

    Spoon 1 tsp ricotta cheese over top

  • 8.

    Place grilled eggplant on top, spoon more sauce and another 1 tsp ricotta

  • 9.

    Top with black olive

  • 10.

    Heat in oven for 5-10 minutes at 180C


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