Pasifika-Flavours

Method

Place eggplants onto a tray and lightly

salt each slice

Allow to sit for 20 mins to allow the

moisture to be extracted

Ricotta Filling

To prepare the filling, whisk an egg

in a large bowl

Add the low fat ricotta, mozzarella

cheese, garlic, spinach, oregano, dried

basil leaves and parsley to the bowl

and mix to combine all ingredients

Season with salt and pepper. Add

a drizzle of olive oil if the mixture

is too thick

Tomato Paste

In a separate bowl, pour and combine

pasta sauce and salt reduced

diced tomato

Mix to combine all ingredients

Eggplant

Take a paper towel and wipe the

excess salt and water off each

eggplant slice

Spray each slice/side of the eggplant

with cooking oil and place in the oven

to roast for 20 mins on 180°C

Layering

Prepare a deep-dish pan by covering

the base with the pasta sauce mixture

Add a layer of eggplant and spread the

ricotta filling over the eggplant slices

Repeat by pouring sauce, adding a

layer of eggplant and covering with

ricotta filling

Once the layering is complete, sprinkle

the top with mozzarella cheese

Bake for 20 mins or until golden brown

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