Baked Ricotta Dumplings with Eggplant Puree
Baked ricotta dumplings with eggplant puree is a recipe featuring fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g mixed herb leaves (as desired and to taste or also spinach)
- 150 g ricotta
- 100 g Parmesan (grated)
- 1 egg
- 1 egg yolk
- 50 g flour
- 50 g almonds
- Salt
- Pepper (freshly ground)
- nutmeg
- 30 g Butter
- 400 g eggplant
- Lemon juice
- 1 Garlic clove
- 2 tbsp olive oil
- herbs for garnish
Instructions
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1.
Wash the eggplants, leave stems intact and pierce the fruit all around with a fork several times. Roast in the oven pan at 250°C for 30 minutes. Remove, peel off skin, trim stems, and immediately drizzle with lemon juice. Finely chop or briefly blend the flesh. Peel garlic, press into the mixture, stir in olive oil, season with salt and pepper, and set aside cold. Garnish with herbs.
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2.
For the dumplings, wash, clean, and rinse spinach, then blanch in lightly salted boiling water until wilted, drain, shock in ice water, dry thoroughly, and finely chop.
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3.
Combine ricotta, herbs, egg, yolk, and cheese; mix in flour and ground almonds, seasoning with salt, pepper, and nutmeg. If the mixture is too wet, add a bit more flour. Shape into dumplings using 2 tablespoons of dough each, place on a floured work surface.
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4.
Boil plenty of salted water, add dumplings, simmer for about 5 minutes until cooked; do not let the water boil vigorously. Drain, arrange side by side in a greased baking dish, dot with butter pieces, and bake under a hot oven grill for about 4 minutes to gratinate.
