This was my first experience with cooking a Donna Hay recipe, thanks to IHCC (I Heart Cooking Clubs) and our weekly themes. This week's was Chef Donna Hay, so I checked out her website for something to cook with what was on hand - an eggplant. My only change was to swap out basil for some fresh oregano.
Eggplant, Parmesan and Ricotta Bake
from Donna Hay
INGREDIENTS
- 1 x 450g eggplant (aubergine), thinly sliced
- ¼ cup (60ml) olive oil
- 250g ricotta
- 1 cup (80g) finely grated Parmesan
- 3 eggs
- 1 cup (250ml) single (pouring) cream
- ½ cup chopped basil leaves
- ½ cup (40g) finely grated Parmesan, extra
METHOD
- Preheat oven to 200°C (390°F). Place the eggplant and oil in a bowl and toss to combine. Heat a large non-stick frying pan over high heat. Cook the eggplant, in batches, for 1–2 minutes each side or until browned. Set aside.
- Place the ricotta, parmesan, eggs, cream and basil in a bowl and mix well to combine. Layer one third of the eggplant in a 6 cup-capacity (1.5 litre) ovenproof dish. Top with one third of the ricotta mixture. Repeat with remaining ingredients and layers. Sprinkle with the extra parmesan and bake for 35 minutes or until puffed and golden. Serve with a crisp salad. Serves 4.
It was pretty good. Not what I'd call fantastic. And I had a similar experience with a Yotolenghi recipe this week. His caramelized sweet potato, which failed to knock my socks off. You can't win them all. Anyway, will share the experience with Beth Fish Reads for Weekend Cooking as well as the IHCC group.
I've not had great luck with Donna Hay -- mostly your experience: nothing really wrong with the recipe, but not anything special either. I'm guessing this one could be saved with some garlic and more spices.
ReplyDeleteSorry this was a disappointment but it does look very appetizing with that beautifully browned and crusty top.
ReplyDeleteI think I will save this recipe, it looks very good. I am rather an eggplant fanatic anyway, love it cooked any way.
ReplyDeleteThe recipe sounds so good! I wonder if it needs more seasoning, or some fresh herbs. Sundried tomatoes? I like baked eggplant, but recipes always seem to require that you salt it and drain it first. So I like that this one just says slice it and put it in!
ReplyDeleteTrue that you can't win them all. I do like the use of fresh oregano on the dish. The touch of fresh herb never gets old.
ReplyDeleteI do love eggplant, so was happy to see this recipe. :) Thanks for sharing despite your reservations.
ReplyDeleteI did add salt and pepper, though the recipe didn't call for it, and was going to add garlic, but forgot. Might have helped.
ReplyDeleteI have had good luck with the Donna Hay recipes I have made over the years so don't give up. ;-)
ReplyDeleteBummer it was only OK--it certainly looks homey and delicious, so maybe as you mentioned, the garlic would have helped. (But then I put extra garlic in most everything so it feels like recipes like this would automatically be written with it!)
It certainly looks delicious! I think the basil was an improvement on the oregano, for sure. As Deb mentioned, Donna Hay rarely disappoints but I do find that I always beef up most recipes when it comes to seasoning and garlic (I can't seem to get enough garlic).
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