This home made savoury pie combines the lively combination of vegetables with salty prosciutto.
Ingredients
- 5 red capsicums
- 1 large eggplant, thinly sliced into rounds
- Olive oil spray
- 1 large sweet potato (kumara), peeled, thinly sliced
- 5 zucchini, cut diagonally into long, thin slices
- 500g fresh ricotta
- 1/2 cup fresh basil leaves
- 1 egg
- 12 prosciutto slices
- Crusty bread (optional), to serve
Method
- Step 1Preheat oven to 200ºC. Place the capsicums in a baking dish. Roast for 50 minutes or until the skin is charred and blistered. transfer to a plastic bag. set aside to cool slightly. peel and seed the capsicums.
- Step 2Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray eggplant with oil and cook for 3 minutes each side or until tender. Transfer to a plate. Repeat with the sweet potato and zucchini. Set aside to cool. Season with salt and pepper.
- Step 3Process the ricotta in a food processor until creamy. Add the basil and egg, and process until the mixture is well combined. Season with salt and pepper.
- Step 4Reduce oven temperature to 180ºc. Release the base of a round 20cm (base measurement) springform pan. Invert. Secure back into pan. Spray with oil. starting from the centre, place prosciutto, overlapping slightly, over base and side of pan, allowing the sides to overhang. Arrange half the eggplant, overlapping slightly, over the prosciutto. Repeat with half the sweet potato, capsicum and zucchini. Continue layering with remaining eggplant, sweet potato, capsicum and zucchini.
- Step 5Spread the ricotta mixture over the top. Fold over the edge of the prosciutto to partially enclose. place on a baking tray. Spray the top with oil. Bake for 30 minutes or until the ricotta puffs slightly. Set aside to cool. Serve with crusty bread, if desired.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
708 kj
Energy
9g
Fat Total
4g
Saturated Fat
3g
Fibre
14g
Protein
57mg
Cholesterol
727.94mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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