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Ricotta with Eggplant, Olives & Tomato Recipe

written by Jacqueline Alwill

vegetarian Recipes eggplant appetiser Starter italian

Ricotta With Eggplant Olives & Tomato Recipe

Image: Jacqueline Alwill

I’m yet to find a way that eggplant doesn’t impress me. It is such a wonderfully ‘meaty’ vegetable without the meat component, of course. For me this makes it a wholesome vegetarian starter particularly when teamed with the scrumptious flavours of tomato, basil and pistachios and the creaminess of ricotta.

Serves: 4 as starter

GF, VG

Ingredients

Method

  • 1 large eggplant, sliced into eighths
  • 4 tbsp extra-virgin olive oil
  • 1 large vine-ripened tomato, diced
  • ¼ cup Sicilian green olives
  • 2 tbsp finely sliced basil
  • 2 tbsp shelled, chopped pistachios
  1. Heat oven to 200°C and line a large baking tray with greaseproof paper.
  2. Place eggplant on tray and drizzle with olive oil, then bake in oven for 45 mins.
  3. Spread ricotta over a serving platter (or in separate bowls as desired), arrange tomato, olives and eggplant over the top, sprinkle with basil and pistachios, season with sea salt and black pepper and serve.




  

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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