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Eggplant in tomato sauce with ricotta
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
3 servings
Ana Clara
@anapossi- Ingredients
- Recipe
- Eggplant1 unit(s)
- Peeled Tomato1 can(s)
- Onion1 unit(s)
- Fresh ricotta100 g
- Garlic2 unit(s)
- Dry seasonings (oregano, pepper, salt)1 to taste
- Cottage cheese2 tablespoon
- Cut the eggplant into slices, place them in the skillet with a drizzle of olive oil to toast, leave for 1 min on each side, do this with all the slices and set aside;
- Cut the onion into squares and mash the garlic, in the same skillet that you roasted the eggplants, place the onion and garlic with a drizzle of olive oil, place the can of peeled tomato and half a glass of water, season with salt, pepper and oregano. Let it boil for 5 min. Add the aubergines and let it boil for 2 min. Put the cottage cheese and the ricotta on top and just serve yourself!!
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