🍽️ Baked Ricotta Dumplings with Eggplant Puree

Name: Baked Ricotta Dumplings with Eggplant Puree
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g mixed herb leaves (as desired and to taste or also spinach); 150 g Ricotta; 100 g Parmesan (grated); 1 Egg; 1 Egg yolk; 50 g Flour; 50 g Almond kernels; Salt; Pepper (from the mill); Nutmeg; 30 g Butter; 400 g Eggplants; Lemon (juice); 1 Garlic clove; 2 tbsp Olive oil; Salt; Pepper (from the mill); Herbs (for garnishing)

930 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

250 g mixed herb leaves (as desired and to taste or also spinach)
150 g Ricotta
100 g Parmesan (grated)
1 Egg
1 Egg yolk
50 g Flour
50 g Almond kernels
Salt
Pepper (from the mill)
Nutmeg
30 g Butter
400 g Eggplants
Lemon (juice)
1 Garlic clove
2 tbsp Olive oil
Salt
Pepper (from the mill)
Herbs (for garnishing)

Instructions

1. Wash the eggplants thoroughly and leave the green stems on.
2. Pierce the skin in several places with a fork.
3. Place the eggplants in a baking dish.
4. Bake them at 250 degrees for 30 minutes.
5. Remove the eggplants from the oven.
6. Peel off the skin.
7. Cut off the stems.
8. Drizzle the flesh immediately with lemon juice.
9. Finely chop the flesh or puree it briefly in a blender.
10. Peel the garlic.
11. Press the garlic into the eggplant mixture.
12. Stir in the olive oil.
13. Season the mixture with salt and pepper.
14. Let the mixture cool down.
15. Garnish the cooled cream with herbs.
16. Wash the spinach thoroughly.
17. Remove damaged leaves and discard them.
18. Cook the spinach briefly in a small amount of salted water.
19. Place the spinach in a sieve.
20. Rinse the spinach with cold water.
21. Let the spinach drip dry.
22. Squeeze the spinach well.
23. Chop the spinach finely.
24. Mix the ricotta with the spinach.
25. Add the egg and the egg yolk to the mixture.
26. Stir in the cheese.
27. Add the flour and the ground almonds.
28. Season the mixture with salt, pepper, and nutmeg.
29. Check if the mixture seems too wet.
30. Add a little more flour if necessary.
31. Form small dumplings using two tablespoons.
32. Place the dumplings on a floured board.
33. Boil plenty of salted water in a pot.
34. Add the dumplings to the boiling water.
35. Let the dumplings cook over low heat for about 5 minutes.
36. Make sure the water is not boiling vigorously during this time.
37. Lift the cooked dumplings out of the water.
38. Let the dumplings drip dry.
39. Arrange the dumplings side by side in a greased baking dish.
40. Distribute small pieces of butter over the dumplings.
41. Brown the dumplings under the hot oven grill for about 4 minutes.

Nutrition per serving

kcal: 930
Protein: 42 g · Fett/Fat: 69 g · Carbs: 36 g