Heat the oil in a skillet or frying pan. STEP 3 Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Cook’s Tips . Slice the eggplant into four equal rounds. So filling and contrary to my waffling instructions, actually very easy! Place in a food processor and chop the spinach to a coarse purée. Mix in and simmer over a medium heat until you have your desired consistency. Add the chopped tomatoes with a splash of water. Add the sugar and Tabasco now if you're using it. Comforting yet healthy, and simple enough to be a work night favourite. https://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020 Serve with your sides of choice. Drain thoroughly, squeezing out the excess moisture with the back of a spoon. Stir in the spinach purée and serve. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot. Choose the type of message you'd like to post, (This makes a good standard pasta sauce base and is freezable, so feel free to double the ingredients if you want more to save), 1 aubergine, cut length ways into 5mm slices. Try using butternut squash (peeled, deseeded and diced) or courgettes (cut into small chunks) in place of the aubergine. Preheat the oven to 210°C/Gas 7. Member recipes are not tested in the GoodFood kitchen. You're ready to layer up the gratin! Combine aubergine, watermelon, black rice and feta to make this quirky summer salad. Add the onion, season with salt and saute on a medium heat until they turn translucent and golden. A chuck it in approach will always work with sauce like this as long as you limit the herbs to 1tsp- any more will give it a noticeable grainy texture. Add the remaining olive oil and the aubergine. Read about our approach to external linking. Place the sliced aubergine into a colander and season with salt, leave to drain. New! Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Warm crusty bread Brown rice Steamed … Summer zucchini, eggplant and tomatoes, nicely presented in a casserole dish in the oven. Bake in the oven for 30 minutes on around 180 C/ Gas mark 4. When you get to the top layer of sauce, cover it with a layer of courgette circles and sprinkle with lots of Parmesan, keeping a tiny sprinkle aside for when it comes out of the oven. 2 fresh hot green chillies, halved and thinly sliced. STEP 2 To make the sauce liquidize the garlic … Brown on both sides and set aside. Serve immediately with cooked wholegrain rice. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion. Mix with the ricotta, nutmeg and plenty of seasoning. Finish by … Add mushrooms and courgette, cook for 5 minutes or until they are slightly browned. When the aubergine is soft add in the spinach and cook until the spinach has wilted. Add the The dish fills up pretty quickly, I normally manage to squeeze in 3 layers of aubergine. Heat half the remaining oil and cook the zucchini for two minutes then drain on … It's topped with shards of sesame brittle for added drama and texture 1 hr and 10 mins Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Cook the spinach in a small amount of water for 3-4 minutes, until wilted. intermittently layer aubergine with a thin covering of sauce- I sprinkle a tiny bit of Parmesan shavings between layers. Whilst these are cooking, take the aubergine slices, rinse with water, press moisture out with kitchen roll and add to a hot frying pan which has been lightly brushed with oil. Layer the aubergine and courgette slices in an ovenproof dish, alternating between each until they have all been used. Stir in spinach; cover and cook for 2–3 minutes or until wilted. Good Food DealReceive a free Graze box delivered straight to your door. https://www.greatbritishchefs.com/recipes/vegetable-gratin-recipe Add the crushed garlic and mixed herbs to the cooking onions. This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes 1 hr and 15 mins Easy https://realfood.tesco.com/recipes/courgette-and-aubergine-parmigiana.html Whilst the onion is cooking prep the aubergine. Following the instructions for the Veggie Sheet Slicer, create vegetable sheets from the courgettes and aubergine. After 10 minutes add the chickpeas, stir and cover and leave to simmer for another 5 minutes. Remove from heat; stir in crème fraîche (if using). Cook for ten minutes, stirring often, until the aubergine is coloured. Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. 1 aubergine, cut length ways into 5mm slices 1/2 courgette, sliced into 2mm rounds. Parmesan On the side (pick one, all, or none!) https://www.bbcgoodfood.com/recipes/aubergines-filled-spinach-mushrooms Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat. 5 minutes of simmering was enough for me. If you don't have mixed herbs specifically, simply use any favourite herby flavours that you have in; thyme, rosemary, oregano, basil and marjoram will all work well. The point here is to get the aubergine dried out and to bring out some of the flavour, so that once they go into the gratin they won't instantly turn to mush (the only part of this dish that can go so wrong it ruins it). 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