Good Health Choices - - Be Nourished -


1kg ripe toma­toes, chopped,

(or 2 x 400g tins chopped toma­toes with no added salt or flavours) 250ml (1 cup) wa­ter

1kg (about 3–4) egg­plants

Sea salt

500g fresh ri­cotta

1 bunch of dill, finely chopped

1 bunch of mint, finely chopped

½ bunch of basil, finely chopped

2 tsp ground nut­meg

1 tsp dried chilli flakes

30g ca­pers, drained

100g parme­san, grated

2 tbsp olive oil

Ched­dar cheese, to fin­ish

1 Heat a large fry­ing pan over a medium heat and add the chopped toma­toes and the wa­ter. Cook un­til the toma­toes break down and have a pasta sauce–like con­sis­tency.

2 Mean­while, slice the egg­plants length­ways about 1cm thick – thin enough to roll, but thick enough to hold the ri­cotta. Place the slices in a colan­der over the sink, and salt gen­er­ously. This will help to re­move ex­cess mois­ture.

3 Place the ri­cotta, herbs, spices, ca­pers, parme­san, olive oil and a pinch of salt and pep­per in a large bowl, and mix to com­bine. Ad­just the sea­son­ing if nec­es­sary, and then set aside.

4 Spread the cooked toma­toes over the base of a large casse­role dish. Take a slice of eg­g­plant, and spoon a rough ta­ble­spoon of the ri­cotta mix­ture onto one end of the eg­g­plant slice. Roll up the eg­g­plant, and then place into the pas­sata, edge-side down. Repeat with the re­main­ing eg­g­plant and ri­cotta.

5 Once the in­vol­tini are all as­sem­bled and packed into the dish, grate over a gen­er­ous amount of ched­dar. Bake for around 30 min­utes, or un­til bub­bling and brown.

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