Spinach Gnocchi
July 21, 2018
Ravioli with spinach and ricotta cheese filling
August 18, 2018

Aubergine Polo

Ingredients

  • 1 eggplant
  • 1 tbsp olive oil
  • Salt and pepper to season
  • 1 cups tomato sauce (see note above)
  • 3/4 cup shredded fresh mozzarella
  • ½ cup cup grated cottage cheese
  • fresh basil leaves about 4 sprigs

Method

  1. Preheat oven to 200C.
  2. Cut the aubergine into half and drizzle the oil over the aubergine, add the seasoning and bake in the oven for 25 mins or until softened.
  3. Once the aubregine has baked add the tomato sauce on top of the aubergine and add the grated paneer and grated mozzarella cheese and bake it for another 5 mins or until the cheese has melted.
  4. Add fresh basil leaves and serve.

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