6 portions

400g tomatoes

½ tbsp stevia powder or to taste

spray olive oil (equivalent to ½ tbsp)

1 tsp sea salt

pepper to taste

oregano to taste

500 gr eggplants with skin

spray olive oil (equivalent to ½ tbsp)

3 cup fresh basil

3 cup spinach

2 cloves of garlic

3 tbsp olive oil

225 gr ricotta cheese

4 tbsp toasted almonds

½ tsp sea salt

4 tbsp ricotta cheese

Preheat the oven to 300º F.

Peel the tomatoes and cut them into 6 to 8 pieces. Put them in a pan and distribute the stevia, salt, pepper, and oregano. Spray with olive oil. Bake for 1 hour or until tomatoes are tender. Remove from oven and set aside.

Cut the eggplants into thin slices lengthwise. Put them on a baking tray with a little olive oil spray. Sprinkle pepper to taste. Grill in oven for 2 to 3 minutes or until they start to brown. Remove from oven and set aside.

Add the basil, spinach, cheese, garlic, almonds, and salt to a bowl. Process using the immersion blender. Slowly add the olive oil until the pesto has a smooth consistency. Set aside.

Assemble the pudding in a greased ovenproof dish with a little oil. Start with a layer of eggplants then a layer of candied tomatoes, another layer of eggplants, and finish with the pesto. Garnish with ricotta.

Heat the pudding in oven for about 20 to 30 minutes or until hot. Remove and let rest 5 minutes before serving.

Per serving 200 gr app

Cal: 228.8 P: 9 F: 16.5 Cb: 12.9