recipes
Aubergine and Parmesan falafel ricotta bake
2023-03-08
Ingredients
For the falafel
- 1 large aubergine, diced
- 1 globe garlic
- 60g grated Parmesan (Galbani)
- 3-4 tbsp breadcrumbs (Lamb brand)
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- Grated zest 1 lemon
- 1 egg yolk
- Salt and pepper to taste
- Olive oil for frying
You will also need
- 600ml tomato sauce
- 250g ricotta (Galbani)
- 2 tbsp extra grated Parmesan (Galbani)
- 6 tbsp extra breadcrumbs
- Rocket leaves for serving
- Toasted crusty bread
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Method
Place the large diced aubergine into a baking tray and drizzle with oil, salt and pepper. Cut the top off the garlic, drizzle with oil and wrap in foil. Place into the baking tray with the aubergine and bake both together for 30 minutes. Allow to cool down then place the aubergine into a food processor . Squeeze in the roasted garlic, breadcrumbs, Parmesan, fresh basil and parsley, lemon zest and salt and pepper and blitz together to a paste. Form into balls, roll into the extra breadcrumbs to coat and pan fry to brown all over. Spoon the tomato sauce into a deep baking tray and place in the falafel. Spoon in the ricotta in dollops randomly, sprinkle over any extra breadcrumbs and the extra grated Parmesan. Bake in the oven at 200°C for 12-15 minutes. Serve immediately with a rocket salad and toasted crusty bread
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