Wednesday, July 21, 2010

Mediterranean veggie bake

This is one of my most complicated recipes to date – it actually requires prep.

1 big eggplant, 1.5cm thick slices
big handful of mushrooms (big field mushrooms would be awesome), sliced
1 zucchini, sliced
three big handfuls of English spinach, washed and drained
1 ½ cups (combined) tasty/cheddar and mozzarella cheese, grated
1 tbl sour cream
3 tbl natural yoghurt
400g can of tomatoes
two cloves of garlic, chopped finely
three anchovies
dash of balsamic vinegar

Preheat oven 180C/350F

Prep all vegies first, grate cheeses, mix sour cream and yoghurt together or it will all go wrong very quickly.

In a saucepan, heat up a little oil, add the garlic and let this fry off a little before adding the anchovies, tomatoes and a dash of balsamic vinegar. Bring to simmer, and let it do its thing for a good 10-15 minutes.

Meanwhile, fry off the eggplant, zucchini and mushrooms in batches in a big frypan (or a grill pan would be fantastic). The eggplant tends to soak up a lot of oil, so I tend to steam it (pour 2-3 tbls of boiling water into a hot pan and slam on a lid. You may have to do this several times, and remember the eggplant will cook a little longer in the oven). Wilt the spinach.

In a casserole dish, stack the eggplant, zucchini, mushrooms and spinach. Pour over the tomato sauce. Dollop on the yoghurt mixture. Sprinkle with cheese, and pop in the oven uncovered for about 10-20 mins, until the cheese melts and turns golden brown.

This feeds 2 and provides lunch for tomorrow

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