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Tasty and quick, this breakfast will have you going to lunchtime.
Serves 4 | Prep 10 mins | Cooks in 40 mins
1 medium eggplant, diced into 2cm pieces
2 tsp olive oil
3 medium tomatoes, cut in quarters
1 cup vegetable stock
3/4 cup polenta
400g fresh ricotta, finely crumbled
2 tbs basil pesto
1 large egg, whisked
150g grated mozzarella
salt & pepper, to taste
1 . Preheat the oven to 200° C and line a baking tray with baking paper.
2 . Drizzle eggplant with oil, season with salt and pepper and place on half of the baking tray and bake for 20 minutes. After 10 minutes add tomatoes, salt & pepper to the other half of the tray and continue to bake for another 10 minutes or until eggplant is soft.
3. Then turn down the oven to 190°C.
4. Meanwhile, bring stock and 150ml water to a simmer, add polenta and cook stirring for 5 minutes, then stir through ricotta, pesto, roast vegetables and egg and adjust seasoning.
5 . Spoon mixture into a greased medium-sized rectangular ovenproof dish and sprinkle over mozzarella. Bake for another 10 minutes before serving.
Energy: 2016.3kj
Protein: 27g
Carbs: 26.8g
Fibre: 5.7g
Sat. Fat: 12.8g
Fat: 27.7g
Calories: 481.6cal
Sugar: 8.6g