Eggplant stuffed with Ricotta
Slice one eggplant into 3mm thick slices lengthways and lay over a colander.
Sprinkle with salt and let the bitter juices run out.
Spoon half a cup of Ricotta into a bowl.
Add half a minced clove of garlic and a tablespoon of chopped parsley.
Rinse the salt off the eggplant and pat dry.
Grill or fry the eggplant slices in Sunflower oil until cooked.
Drain on paper towel and when the eggplant is cool enough, spoon some of the ricotta mixture and roll the slice of eggplant up.
Pour half a jar of Doodles Creek Sugo with Olive & Caper Sauce into an oven proof dish and place the eggplant rolls on top of the sauce.
Sprinkle with grated Parmesan cheese and place in the oven to warm through for about 20 minutes.
Delicious served with warm sourdough and a salad of rocket dressed with Doodles Creek Balsamic Dressing.