Cut and salt one eggplant. Cook half a cup of white quinoa as per packet instructions. Once cooked add a tablespoon of chopped parsley and mint. Toast a tablespoon hazelnuts and almonds on a baking tray until crunchy. Fry the slices of eggplant in Canola oil until soft. Drain.
To assemble the dish, pour a third of the Tomato Sugo with chilli in a baking dish. Cover with eggplant, then quinoa and herb mix, followed by the rest of the Sugo. Top with toasted nuts and bake in a 180 degree oven for 15 – 20 minutes.
​​Serve with a green salad.

Slice one eggplant into 3mm thick slic​es 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.