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Eggplant and Cashew Ricotta Pockets finished dish

Eggplant and Cashew Ricotta Pockets

Recipe card for Eggplant and Cashew Ricotta Pockets.
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Course: Breakfast
Ingredients Method

Ingredients
  

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

Method
 

Preparation
  1. Preparation Time: 30 minutes
  2. Cooking Time: 30 minutes
  3. Total Time: 1 hour

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