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Eggplant Pockets Filled with Herbed Ricotta Cheese
Ingredients for 12 pockets:
1/4 cup olive oil
2 large eggplants/aubergines, cut lengthwise into long slices, 6 slices per eggplant
Filling:
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 cheddar cheese
Preheat the oven to 425F / 200C. Brush two baking sheets with oil and lay the eggplant slices on the sheets. Brush the eggplant with the remaining oil and bake for 15 minutes.
Alternatively, use a grill pan/griddle pan. Brush each side of the slices with oil and grill for about 2-3 minutes each side.
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 baking sheet. Sprinkle cheddar cheese over the pockets and bake for 15 minutes.
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