Tuesday, August 12, 2014

Eggplant and cheese

This is a simple dish with a number of components:

Firstly slice two eggplants thinly coat with olive oil and oven bake until tender.

In a saucepan combine:
12 quatered tomatoes
Two tablespoons of olive oil
Salt and peppper
Heat until it reduces to a sauce, a potato masher may help.
Add 2 sliced spring onions
1 tsp of cushed garlic
Thinly diced silverbeet

Spray a baking dish with olive oil
Place a layer of eggplant
Add a layer of whole silverbeet leaves
Cover the leaves with a generous helping of tomato (all of it)

Top with the remaining eggplant

Cover with a mixture of grated mozzarella and grated cheddar

Oven bake until golden at 180c for about 35 minutes.

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