Heat the oil in a frying-pan over a medium-high heat. Add the pepper and onion, and cook, stirring occasionally, until soft and lightly caramelised – about 10 minutes. Add the aubergine and cook for a further 10 minutes, or until soft. Add the tomato, garlic and chilli flakes, and cook, stirring, for a further five or so minutes, until soft. Scrape everything into a food processor with the ricotta, almonds, extra-virgin olive oil and some seasoning, and purée. Add the basil (if serving immediately) and pulse blend. Check the seasoning.
If you are making this ahead (it still tastes great after a few days), transfer to a bowl, cover with clingfilm and store in the fridge. Add the basil, finely chopped, just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (70%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 3.1mg||1 %|
|Sodium 14.3mg||0 %|
|Potassium 94.3mg||2 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.4g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 60
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!