Enjoy this quick & creamy melanzane bake with an aubergine twist, or parmigiana di melanzane as the Italians call it. Relish the classic Italian flavours of tomato passata, basil & cheese in this ultimate comfort food recipe. Served with a fresh green salad & pumpkin seeds.
Ricotta-stuffed Aubergine Bake
Ricotta-stuffed Aubergine Bake
with grated Italian-style hard cheese & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Aubergine
- Cannellini Beans
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- NOMU Provençal Rub
- Onion
- Onions
- Pumpkin Seeds
- Ricotta
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
AWESOME Aubergine
Preheat the oven to 200°C. Boil the kettle. Place the Aubergine slices on a baking tray in a single layer. Coat in oil and season. Pop in the hot oven and roast for 15-20 minutes until tender. Remove from the oven and set aside to cool.
POPPIN’ Pumpkin Seeds
Place a pan over medium heat with the Pumpkin Seeds. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside.
BEAN TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub, the grated garlic, and the Tomato Paste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the passata and 100ml of water. Mix until combined and lower the heat slightly. Simmer for 8-10 minutes until slightly reduced. In the final 3-5 minutes, add the rinsed beans.
STUFFED Aubergine
In a bowl, combine the Ricotta, ½ the chopped basil, and seasoning. Dollop a spoonful of the ricotta mix in the center of each roasted Aubergine slice. Fold each aubergine slice over to create a parcel and set aside.
GOLDEN PERFECTION
When the sauce is done, season with a sweetener of choice, salt, and pepper. Pour into an ovenproof dish. Top with the Aubergine parcels, fold-side down. Sprinkle over the grated cheese and bake for 10-15 minutes until golden. In a bowl, dress the rinsed Green Leaves with a drizzle of oil and seasoning.
THAT MOMENT…
Serve up the Ricotta Aubergine and the tomato sauce. Side with the dressed Green Leaves. Sprinkle over the toasted Pumpkin Seeds and the remaining basil. Well done, Chef!
Aubergine - 250g
Pumpkin Seeds - 10g
Onion - 1
NOMU Provençal Rub - 10ml
Garlic Clove - 1
Tomato Paste - 5ml
Tomato Passata - 100ml
Cannellini Beans - 120g
Ricotta - 50g
Fresh Basil - 4g
Grated Italian-style Hard Cheese - 30ml
Green Leaves - 20g
AWESOME Aubergine
Preheat the oven to 200°C. Boil the kettle. Place the Aubergine slices on a baking tray in a single layer. Coat in oil and season. Pop in the hot oven and roast for 15-20 minutes until tender. Remove from the oven and set aside to cool.
POPPIN’ Pumpkin Seeds
Place a pan over medium heat with the Pumpkin Seeds. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside.
BEAN TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub, the grated garlic, and the Tomato Paste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the passata and 200ml of water. Mix until combined and lower the heat slightly. Simmer for 10-12 minutes until slightly reduced. In the final 3-5 minutes, add the rinsed beans.
STUFFED Aubergine
In a bowl, combine the Ricotta, ½ the chopped basil, and seasoning. Dollop a spoonful of the ricotta mix in the center of each roasted Aubergine slice. Fold each aubergine slice over to create a parcel and set aside.
GOLDEN PERFECTION
When the sauce is done, season with a sweetener of choice, salt, and pepper. Pour into an ovenproof dish. Top with the Aubergine parcels, fold-side down. Sprinkle over the grated cheese and bake for 10-15 minutes until golden. In a bowl, dress the rinsed Green Leaves with a drizzle of oil and seasoning.
THAT MOMENT…
Serve up the Ricotta Aubergine and the tomato sauce. Side with the dressed Green Leaves. Sprinkle over the toasted Pumpkin Seeds and the remaining basil. Well done, Chef!
Aubergine - 500g
Pumpkin Seeds - 20g
Onion - 1
NOMU Provençal Rub - 20ml
Garlic Cloves - 2
Tomato Paste - 10ml
Tomato Passata - 200ml
Cannellini Beans - 240g
Ricotta - 100g
Fresh Basil - 8g
Grated Italian-style Hard Cheese - 60ml
Green Leaves - 40g
AWESOME Aubergine
Preheat the oven to 200°C. Boil the kettle. Place the Aubergine slices on a baking tray in a single layer. Coat in oil and season. Pop in the hot oven and roast for 20-25 minutes until tender. Remove from the oven and set aside to cool.
POPPIN’ Pumpkin Seeds
Place a pan over medium heat with the Pumpkin Seeds. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside.
BEAN TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft, shifting occasionally. Add the rub, the grated garlic, and the Tomato Paste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the passata and 300ml of water. Mix until combined and lower the heat slightly. Simmer for 15-20 minutes until slightly reduced. In the final 3-5 minutes, add the rinsed beans.
STUFFED Aubergine
In a bowl, combine the Ricotta, ½ the chopped basil, and seasoning. Dollop a spoonful of the ricotta mix in the center of each roasted Aubergine slice. Fold each aubergine slice over to create a parcel and set aside.
GOLDEN PERFECTION
When the sauce is done, season with a sweetener of choice, salt, and pepper. Pour into an ovenproof dish. Top with the Aubergine parcels, fold-side down. Sprinkle over the grated cheese and bake for 15-20 minutes until golden. In a bowl, dress the rinsed Green Leaves with a drizzle of oil and seasoning.
THAT MOMENT…
Serve up the Ricotta Aubergine and the tomato sauce. Side with the dressed Green Leaves. Sprinkle over the toasted Pumpkin Seeds and the remaining basil. Well done, Chef!
Aubergine - 750g
Pumpkin Seeds - 30g
Onions - 2
NOMU Provençal Rub - 30ml
Garlic Cloves - 3
Tomato Paste - 15ml
Tomato Passata - 300ml
Cannellini Beans - 360g
Ricotta - 150g
Fresh Basil - 12g
Grated Italian-style Hard Cheese - 90ml
Green Leaves - 60g
AWESOME Aubergine
Preheat the oven to 200°C. Boil the kettle. Place the Aubergine slices on a baking tray in a single layer. Coat in oil and season. Pop in the hot oven and roast for 20-25 minutes until tender. Remove from the oven and set aside to cool.
POPPIN’ Pumpkin Seeds
Place a pan over medium heat with the Pumpkin Seeds. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside.
BEAN TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, add the diced Onion and fry for 5-6 minutes until soft, shifting occasionally. Add the rub, the grated garlic, and the Tomato Paste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the passata and 400ml of water. Mix until combined and lower the heat slightly. Simmer for 15-20 minutes until slightly reduced. In the final 3-5 minutes, add the rinsed beans.
STUFFED Aubergine
In a bowl, combine the Ricotta, ½ the chopped basil, and seasoning. Dollop a spoonful of the ricotta mix in the center of each roasted Aubergine slice. Fold each aubergine slice over to create a parcel and set aside.
GOLDEN PERFECTION
When the sauce is done, season with a sweetener of choice, salt, and pepper. Pour into an ovenproof dish. Top with the Aubergine parcels, fold-side down. Sprinkle over the grated cheese and bake for 15-20 minutes until golden. In a bowl, dress the rinsed Green Leaves with a drizzle of oil and seasoning.
THAT MOMENT…
Serve up the Ricotta Aubergine and the tomato sauce. Side with the dressed Green Leaves. Sprinkle over the toasted Pumpkin Seeds and the remaining basil. Well done, Chef!
Aubergine - 1kg
Pumpkin Seeds - 40g
Onions - 2
NOMU Provençal Rub - 40ml
Garlic Cloves - 4
Tomato Paste - 20ml
Tomato Passata - 400ml
Cannellini Beans - 480g
Ricotta - 200g
Fresh Basil - 15g
Grated Italian-style Hard Cheese - 125ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Ricotta-stuffed Aubergine Bake?
The preparation time for Ricotta-stuffed Aubergine Bake with grated Italian-style hard cheese & fresh basil is between 25 and 40 minutes.
What is the total time required to make Ricotta-stuffed Aubergine Bake with grated Italian-style hard cheese & fresh basil?
The total time required to make Ricotta-stuffed Aubergine Bake with grated Italian-style hard cheese & fresh basil is between 45 and 60 minutes.
How many servings does Ricotta-stuffed Aubergine Bake provide?
4 servings
What are the main ingredients in Ricotta-stuffed Aubergine Bake?
Aubergine, Cannellini Beans, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, NOMU Provençal Rub, Onion, Onions, Pumpkin Seeds, Ricotta, Tomato Passata, Tomato Paste
What is the nutritional information of Ricotta-stuffed Aubergine Bake?
Calories: 529, Carbs: 64 grams, Fat: grams, Protein: 26.3 grams, Sugar: 20.7 grams, Salt: 1150 grams
How do I prepare Ricotta-stuffed Aubergine Bake?
STUFFED AUBERGINE: In a bowl, combine the ricotta, ½ the chopped basil, and seasoning. Dollop a spoonful of the ricotta mix in the center of each roasted aubergine slice. Fold each aubergine slice over to create a parcel and set aside. AWESOME AUBERGINE: Preheat the oven to 200°C. Boil the kettle. Place the aubergine slices on a baking tray in a single layer. Coat in oil and season. Pop in the hot oven and roast for 15-20 minutes until tender. Remove from the oven and set aside to cool. POPPIN’ PUMPKIN SEEDS: Place a pan over medium heat with the pumpkin seeds. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside. BEAN TOMATO SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the rub, the grated garlic, and the tomato paste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the passata and 200ml of water. Mix until combined and lower the heat slightly. Simmer for 10-12 minutes until slightly reduced. In the final 3-5 minutes, add the rinsed beans. GOLDEN PERFECTION: When the sauce is done, season with a sweetener of choice, salt, and pepper. Pour into an ovenproof dish. Top with the aubergine parcels, fold-side down. Sprinkle over the grated cheese and bake for 10-15 minutes until golden. In a bowl, dress the rinsed green leaves with a drizzle of oil and seasoning. THAT MOMENT…: Serve up the ricotta aubergine and the tomato sauce. Side with the dressed green leaves. Sprinkle over the toasted pumpkin seeds and the remaining basil. Well done, Chef!
What should be prepared from my kitchen to make Ricotta-stuffed Aubergine Bake?
Aubergine, Cannellini Beans, Fresh Basil, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, NOMU Provençal Rub, Onion, Onions, Pumpkin Seeds, Ricotta, Tomato Passata, Tomato Paste
How many calories does Ricotta-stuffed Aubergine Bake have?
529 calories
How much fat content does Ricotta-stuffed Aubergine Bake have?
grams
Woolies Products in this dish
