Ricotta with eggplant olives and tomato - Brown Paper Nutrition
Delight in a vegetarian starter of ricotta with baked eggplant, tomatoes, olives, and pistachios for a wholesome and flavorful experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brownpapernutrition.com.
Ingredients
- 1 large (400g) eggplant, sliced into 8ths
- 4 tablespoons (80ml) extra virgin olive oil
- 1 large (200g) vine ripened tomato, diced
- 1/4 cup Sicilian green olives
- 2 tablespoons finely sliced basil
- 2 tablespoons shelled, chopped pistachios
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