Sweet treats
Meals
DrinksEggplant and Tomato Parmigiana
Layers of tender eggplant, mozzarella and a quick basil tomato coulis, made with just a handful of ingredients. The tomatoes bring the kind of sour flavour Richberry loves to play with.
- Total time
- 45 min
- Servings
- 2
- Calories per serving
- ≈ 150
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 10 ½ oz eggplant, sliced
- 5 oz canned tomatoes
- 1 ½ oz mozzarella, thinly sliced
- 1 ¾ oz onion
- 2 teaspoons basil
- 1 clove garlic
- ½ teaspoon olive oil
- ¼ teaspoon salt
- Water for boiling the eggplant
How to make it
Salt the eggplant
Sprinkle the eggplant slices with the salt and set them aside to drain well.
Blanch the eggplant
Rinse the slices, pat them dry and cook them in boiling water for a few minutes. Set aside to cool and dry.
Make the tomato coulis
Blend the tomatoes, onion, basil, garlic and olive oil until smooth. Simmer gently until it has reduced to about two-thirds of its original volume.
Layer and serve
On a plate, top a slice of eggplant with mozzarella and coulis, then repeat the layers until everything is used up.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
For melted cheese, warm the finished stacks in a 350°F (180°C) oven for 5–10 minutes before serving.Serve with
A green salad and crusty bread, or alongside grilled chicken or fish.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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