Eggplant Pockets Filled with Herbed Ricotta
1/4 cup olive oil
Preheat the oven to 425 degrees Fahrenheit.
1 large globe eggplant, peeled and cut into 1/4-inch slices
1 cup fresh basil leaves
3 cloves garlic
2 tablespoons olive oil
1/2 cup grated parmesan
1 cup ricotta cheese
1/2 teaspoon dried oregano
salt and pepper
1/2 cup shredded fontina cheese
Brush two baking pans with 2 tablespoons of the olive oil and lay the eggplant slices in the pans in one layer. Brush the eggplant with the remaining 2 tablespoons olive oil and bake for 15 minutes. Lower the oven temperature to 350 degrees Fahrenheit.
Meanwhile, make the filling by processing all of the filling ingredients in a food processor until smooth. Remove eggplant from oven and spoon 2 to 3 tablespoons of filling onto each eggplant slice. Fold the sides over the filling and place the pockets, seam side down, on a greased shallow baking pan. Sprinkle Fontina cheese over the pockets and bake for 15 minutes.
Makes 12 pockets
my wife made this tonight and it was amazing!!!
davus, hampton, nj
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