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Ricotta with eggplant olives and tomato

I’m yet to find a way that eggplant doesn’t impress me – it is such a wonderfully ‘meaty’ vegetable without of course the meat component. For me this makes it a wholesome vegetarian starter particularly when teamed with the scrumptious flavours of tomato, basil and pistachios and the creaminess of ricotta.


Serves 4 as a starter

Gluten free : Vegetarian

1 large (400g) eggplant, sliced into 8ths

4 tablespoons (80ml) extra virgin olive oil

1 large (200g) vine ripened tomato, diced

1/4 cup Sicilian green olives

2 tablespoon finely sliced basil

2 tablespoons shelled, chopped pistachios

Heat oven to 200C and line a large baking tray with greaseproof paper. Place eggplant on tray and drizzle with extra virgin olive oil, then bake in oven for 45 minutes. Spread ricotta over a serving platter (or separate bowls as desired), arrange, tomato, olives and eggplant over the top, sprinkle with basil and pistachios, season with sea salt and back pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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