Ricotta, olive and spinach eggplant - Better Homes & Gardens Australia
Make gluten-free eggplant rolls stuffed with spinach-ricotta filling, topped with panko breadcrumbs—simple yet delicious!
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 www.bhg.com.au.
Cooking tools:
- Deep-fry thermometer
- Grill pan
- Fine-mesh sieve
- Skillet
- Saucepan
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Paper towel
- Stove
- Plate
Ingredients
- 1 large eggplant, trimmed
- 2 tsp fine salt
- 1 Tbsp extra virgin olive oil
- 100g baby spinach leaves
- ¼ cup water
- 250g fresh ricotta
- 20g parmesan, finely grated
- 2 Tbsp finely chopped basil
- ¼ cup pitted kalamata olives, chopped
- Sea-salt flakes and freshly ground black pepper, to season
- ¼ cup plain flour
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- Vegetable oil, to deep fry
- Tomato chutney, to serve
- Rocket and parmesan salad, to serve
- Note: Allow 30 minutes standing time
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