This fabulous Greek recipe is delicious as a meal on its own, or in smaller serves as an accompaniment to other dishes.
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Ingredients:
1 onion, finely chopped
2 cloves garlic, crushed
1/2 cup red wine
2 cup cooked red kidney beans
4 tomatoes, chopped
1 Tbsp chopped basil
1/2 tsp freshly ground black pepper
1/2 tsp nutmeg
1 eggplant, sliced
2 cup reduced-fat ricotta cheese
1/4 cup low-fat milk
1/4 cup grated parmesan cheese
1/2 cup grated fat-reduced cheese
1/2 cup dry breadcrumbs
Directions:
Place onion and garlic in a saucepan with red wine. Cook until just soft, about 2 minutes. Add beans, tomatoes, basil, pepper and nutmeg. Cover. Cook for about 10 minutes. Remove lid. Cook a further 10 minutes or until liquid has reduced.
Microwave or steam eggplant slices until tender. Place slices on the base of a lightly oiled baking dish. Combine ricotta and milk. Beat until smooth and well combined. Cover eggplant with bean mixture. Spread ricotta mixture over the top. Sprinkle with grated cheeses and breadcrumbs. Bake at 200ºC for 20-25 minutes or until topping is golden.
Author:
Fresh Finesse
Member Comments: (3)
By: alleykat - 2011-02-17 I''ve made this recipe a number of times now and it''s become a family favourite. The only thing I do differently to the recipe is I add a little more garlic and I use a potato masher to mash the beans up a little, not too much but enough to combine it all.
By: snabster - 2009-10-28 I wasn''t overly impressed by this recipe the first time I made it... The second time I combined it with a few of the elements from the potato and tofu moussake recipe also on this site... the results were amazing!!!
By: mozzy68 - 2008-10-23 This was nicer than I thought it would be. The egg plant really cooks down so it''s not like slabs of eggplant. I must admit, I sprayed with a little olive oil and water and then cooked it in grill pan. Steaming it just seemed like it would make it mushy. Will definately make again.
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