These savory Eggplant and Cashew Ricotta Pockets are a delightful and nutritious meal, perfect for any occasion. With roasted eggplant, flavorful cashew ricotta cheese, and fresh tomatoes, these pockets are sure to be a hit.
Preparation Time
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Ingredients
- 1 eggplant 🍆
- 1 tbsp soy sauce
- 1 tbsp oil (for brushing)
- 1 tbsp water
- 1/4 tsp mixed spice
- 150g (1 cup) all-purpose flour
- 40g (1/4 cup) semolina
- 1/2 tbsp baking powder
- A pinch of salt
- 100ml (4 fl oz) hot water
- 1 tsp oil (for dough)
- 150g (1/2 cup) cashew ricotta cheese (see the recipe on my channel)
- 30g (1 oz) cilantro, chopped
- 1 tomato, chopped
- Ground coriander, to taste
- Salt, to taste
- Chopped walnuts (optional)
- Additional oil and herbs (cilantro, parsley, thyme, etc.) for brushing
Directions
Preheat the Oven
- Preheat your oven to 200°C (390°F).
Prepare the Eggplant
- Peel and slice the eggplant into 0.3 inch (8 mm) thick slices. Arrange them on a baking sheet.
Make the Sauce
- In a small mixing bowl, combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp water, and 1/4 tsp mixed spice. Mix until well combined.
Roast the Eggplant
- Brush the eggplant slices with the sauce. Roast in the preheated oven for 20 minutes, or until golden and soft.
Prepare the Dough
- In a large bowl, combine 150g all-purpose flour, 40g semolina, 1/2 tbsp baking powder, and a pinch of salt. Pour in 100ml hot water and 1 tsp oil. Knead the dough until smooth. Cover with a towel and set aside for 10 minutes.
Divide the Dough
- Divide the dough into 3 equally sized pieces (about 80g each). Roll each piece into a circle about 1/4 inch (0.6 cm) thick.
Prepare the Filling
- Chop 30g cilantro and mix it into the cashew ricotta cheese. Spoon some of the filling onto each dough circle and spread it evenly.
Add the Eggplant
- Place the roasted eggplant slices on top of the ricotta filling.
Prepare the Tomatoes
- Chop the tomato and season with ground coriander and salt. Mix well, then add to the pockets.
Seal and Bake
- Seal the edges of the dough circles to form pockets. Bake in the preheated oven at 250°C (480°F) for 10 minutes.
Finish
- Brush the baked pockets with oil and sprinkle with herbs of your choice (cilantro, parsley, thyme, etc.).
Serving Suggestions
- Serve warm with a side salad or a dipping sauce of your choice.
- These pockets are perfect for a light lunch or as a part of a larger meal.
Cooking Tips
- Ensure the dough is well-kneaded and rested to make it easier to handle.
- Adjust the seasoning according to your taste preferences.
Nutritional Benefits
- Eggplant: Rich in fiber, vitamins, and antioxidants.
- Cashew Ricotta: Provides healthy fats and protein.
- Tomato: High in vitamins C and K, and antioxidants.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Vegan: Ensure all ingredients used are vegan-friendly.
Storage Tips
- Refrigerate: Store any leftover pockets in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe
- Flavorful: The combination of roasted eggplant, cashew ricotta, and fresh herbs creates a delicious and satisfying meal.
- Nutritious: Packed with healthy ingredients and nutrients.
- Versatile: Great for any meal of the day and easy to prepare.
Conclusion
These Eggplant and Cashew Ricotta Pockets are a tasty and nutritious option for any meal. Easy to make and full of flavor, they are sure to become a favorite in your household. Enjoy baking and savoring these delightful pockets! Bon appétit!