Baked Ricotta with Ratatouille
. 76
76
Ingredients
| 500 | grams |
ricotta cheese
|
|
| 200 | grams |
goat (chevre) cheese
|
|
| 2 | tablespoons |
basil pesto
plus extra to serve |
* |
| 1 | x |
salt and black pepper
to taste |
* |
| For the ratatouille: | |||
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 150 | grams |
eggplant
diced |
|
| 1 | each |
zucchini
diced |
|
| 400 | grams |
tomatoes, canned
peeled |
|
| 1 | x |
whole wheat bread
crusty to serve |
* |
Directions
Preheat oven to 200°C/180°C (fan forced) and lightly spray a 4 cup ovenproof dish with cooking spray.
Mix ricotta and goat's cheese together.
Stir in pesto and season with salt and pepper.
Spoon into dish and bake for 30 minutes.
Heat oil in a pan over medium heat and cook onion and garlic for 2 to 3 minutes or until softened.
Add eggplant and zucchini and cook a further 5 minutes.
Stir in tomatoes and 1 cup of water and simmer 20 minutes or until vegetables are cooked and sauce is thick.
Season with salt and pepper to taste.
Unmold ricotta and slice thickly into eight.
Serve ratatouille with 2 slices of ricotta, a dollop of pesto and crusty bread.
Nutrition Facts
Serving Size 397g (14.0 oz)Amount per Serving
Calories 42963% of calories from fat
% Daily Value *
Total Fat 30g
46%
Saturated Fat 18g
91%
Trans Fat
0g
Cholesterol 87mg
29%
Sodium 440mg
18%
Total Carbohydrate
5g
5%
Dietary Fiber 3g
14%
Sugars g
Protein
51g
Vitamin A 26%
•
Vitamin C 37%
Calcium 38%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
