Eggplant and Olive Gratin
Modern eggplants have been hybridised such that they no longer possess the bitter husk that surrounds the inner seed. This makes them easier to digest, smoother in flavour and free of bitterness. As...
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Ingredients
- 2 large eggplants
- ½ cup extra virgin olive oil
- sea salt flakes and freshly-milled black pepper
- 2 x 400g cans cherry tomatoes
- 1 Tbsp brown sugar
- 1 Tbsp red wine vinegar
- 2 cups ricotta cheese
- 1½ cups Parmesan, finely grated
- 2 tsp ground nutmeg
- 1 cup black olives, halved
- 1 bunch basil leaves
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