Pre Heat the oven to 180c
Combine all the ingredients for the pesto in a blender and mix until the right consistency.
Char grill the vegetables listed in a griddle pan and set aside.
Layer all the vegetables in a baking dish. Eggplant,onion,sweet potato, spinich, zucchini, capsicum, onion, sweet potato, and any left over eggplant.
Combine the eggs with the pesto in a bowl and mix well. Pour the mixture over the vegetables until almost covered. Place dollops of ricotta on top, and bake in the oven for 1 hour. (To test if cooked, shake the tray and if it wobbles in the middle it needs a little longer.
Cut into slices and eat on its own or as a side dish.
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|Serving Size: 1 Serving (2459g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 949 (53%)|
|Amt Per Serving||% DV|
|Total Fat 105.5g||141 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 45.6g|
|Polyunsanturated Fat 23g|
|Cholesterol 2233.4mg||687 %|
|Sodium 1076.8mg||37 %|
|Potassium 5832.5mg||153 %|
|Total Carbohydrate 135.2g||40 %|
|Dietary Fiber 51.1g||205 %|
|Sugars, other 84g|
|Protein 95.7g||137 %|
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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: 1783
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