tomatosauce/ sieved tomatoes*
salt and pepper to taste
optional herbs. I used:
only the needles
*I used precooked tomatosauce from this blog. If you use sieved tomatoes add a pimnch of sugar and adjust the herbs and salt/pepper
cut the eggplant in two halves and add or spray a thin layer of oil on the open sides. Add salt
heat a pan with medium heat and add the eggplants with the open sides down into the pan.
Spread the garlic slices around the eggplant.
the eggplants needs to cook for around 25-25 minutes until it´s done. Don´t let the pan get too hot, we want the eggplant and the garlic golden brown, but not brown.
Turn the eggplant around once or twice.
when the eggplant is soft, let it cool down. Lukewarm is fine if you are in a hurry or as impatient as me.
Add the ricotta, the tomato, the herbs and mix with an immersion blender or a food processor.
Add alt and pepper to taste.
Amount Per Serving (50 g)
Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.