Layered Country Cob Recipe

How to Make Layered Country Cob?


Serve: 4


  • 1 red bell pepper

  • 1/2 eggplant, thinly sliced

  • cooking oil spray

  • 1/2 large red onion, thinly sliced

  • 1/2 x 450 g / 14 oz white cob loaf

  • 1/2 tablespoon olive oil

  • 1 garlic clove, finely chopped

  • 1/2 teaspoon chopped fresh lemon thyme

  • 125 g / 16 oz English spinach

  • 175 g / 12 oz ricotta cheese

  • salt and pepper


  1. Preheat the grill.

  2. Cut the bell pepper in half lengthwise with a sharp knife. Remove the seeds and membrane carefully and discard.

  3. On the grill, arrange the cut bell pepper, skin-side-up, and the eggplant. Spray the bell peppers and eggplant lightly with the oil.

  4. Grill the bell pepper and eggplant for 8 minutes, turning the eggplant over as it browns, until the bell pepper skin is blistered. Set aside to cool.

  5. Grill the onion for 5 minutes, turning once, until softened. Peel the bell pepper.

  6. Cut the top off the cob with a sharp knife and pull out the bread from the center.

  7. Mix the oil, garlic and thyme, then brush lightly inside the shell.

  8. Place the spinach leaves in a bowl and pour boiling water over. Cover and leave it to soften approximately 1 1/2 minutes. Refresh with cold water, drain and pat dry on paper towels.

  9. To fill the cob, place half the eggplant in the base, then the bell pepper and onion, followed by a layer of ricotta, spinach and the remaining eggplant. Season between layers if necessary.

  10. Press down firmly. Wrap with the foil. Top with a brick wrapped in foil. Keep in the refrigerator overnight.

  11. Remove from the refrigerator, slice into wedges and serve.

Nutrition per serving:

  • 245 kcalories, protein 10 g, fat 8 g, carbohydrate 25 g, dietary fiber 5 g, cholesterol 20 mg

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