Name: Mini baked ricotta tartlets with roast vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 250 gram ricotta cheese; 1/4 cup (20g) finely grated parmesan cheese; 1 egg; 2 tablespoon finely chopped fresh oregano; 1 teaspoon finely grated lemon rind; 1/2 fresh long red thai chilli, chopped finely; 2 baby eggplants (120g), quartered; 200 gram baby carrots, trimmed; 1 small red capsicum (150g), sliced thickly; 1 tablespoon lemon juice; 1 teaspoon olive oil; 1 teaspoon fresh oregano leaves

Ingredients

250 gram ricotta cheese

1/4 cup (20g) finely grated parmesan cheese

1 egg

2 tablespoon finely chopped fresh oregano

1 teaspoon finely grated lemon rind

1/2 fresh long red thai chilli, chopped finely

2 baby eggplants (120g), quartered

200 gram baby carrots, trimmed

1 small red capsicum (150g), sliced thickly

1 tablespoon lemon juice

1 teaspoon olive oil

1 teaspoon fresh oregano leaves

Method

1.Preheat oven to 220°C. Oil two holes of 6-hole (¾-cup/180ml) texas muffin pan.

2.Combine cheeses, egg, oregano, rind and chilli in medium bowl, divide mixture among pan holes. Bake, uncovered, about 20 minutes or until browned lightly and firm.

3.Meanwhile, combine eggplant, carrots, capsicum, lemon juice and oil in medium oiled shallow baking dish. Roast, uncovered for about 20 minutes or until tender. Sprinkle ricotta with oregano leaves and serve with vegetables.

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Ingredients

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