Although Eggplant is generally thought of as a vegetable it is actually a delicate and delicious fruit that needs to be treated with love and care to unlock it’s delicious hidden flavour and smooth texture.
Thinly sliced, salted and dusted in flour before pan frying in olive oil until golden brown and then left to cool gives a rich roasted and creamy texture to the eggplant.
To accentuate and harmonise with the cooked fruit itself we add ricotta cheese, sauteed spinach, caramelised onion and roast garlic. The mixture is then rolled inside the slices of eggplant and set overnight to be crumbed the day after.
Crispy fried to serve with a our rich house made Napoli sauce with a baby Rocket and Parmesan salad.