This is a variation of a moussaka roll recipe I found in a Super Food Ideas magazine. That calls for the eggplant to be lightly fried before being wrapped around a ricotta cheese mixture. I quickly realized mine could not be the same as my eggplant was not large enough to wrap around anything, not even a little finger, because I’d either cut it too thinly and it disintegrated, or I’m inept. That’s quite possible.
Ingredients
1 large eggplant, sliced lengthways (5mm thick)
Cooking oil spray
250g container ricotta cheese
1 garlic clove, crushed
1/4 cup flat-leaf parsley leaves, chopped
A dash of dried oregano
A dash of nutmeg
1 1/2 cups tomato passata
Parmesan cheese, to sprinkle on top
Method
1) Preheat a fan-forced oven to 160-165 degrees.
2) Lightly coat the egglant slices with a spray of oil and a sprinkle of salt, cook for a few minutes in a frypan until coloured, and set aside.
3) Combine ricotta, garlic, parsley, oregano and nutmeg in a bowl. Spray a small baking tray and layer an eggplant down, spoon a little of the mixture on top, layer another eggplant on top. Repeat with other slices. (I got about 4 ‘serves’ in the end.)
4) Top with passata.
5) Sprinkle with parmesan.
6) Put in oven for approximately 25mins.
Notes
1) Adam made a giant batch of homemade passata on Wednesday and so we used that instead of the bottled kind. His was… fantastic. Honestly, he’s the true cook of the family. I should get him to write some of these.
2) If you’re playing close attention to these you might have noticed I’m a week behind. I’ll work on getting up to speed.
This is week eighteen of the 1 recipe a week for a year ‘living list’ challenge. (18/52)
