“Marley Spoon is a saviour mid-week, it’s good to have all of the ingredients delivered to your door, but it also allows us to try new dishes that I wouldn’t even think about cooking.
I love making Eggplant Parmigiana and when I tried it with pesto and ricotta, Harriet went mad for it, so here we are. It was like a new flavour sensation that she’d never experienced and she ate the whole serving.” – Olivia Andrews
This vegetarian dish is a case in delicious point, where tender eggplant slices are crumbed and oven-baked, then served with pesto, fresh ricotta and a rich tomato sauce.
This recipe is from Olivia Andrews’ TV show, Three Veg and Meat, where the Marley Spoon co-founder cleverly reimagines family favourites so they’re veggie-heavy and super-nutritious.
Want the recipe? Eggplant Pesto Parmi
