Slice the eggplant into four equal rounds. Place the sliced aubergine into a colander and season with salt, leave to drain. 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. intermittently layer aubergine with a thin covering of sauce- I sprinkle a tiny bit of Parmesan shavings between layers. Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Cook’s Tips . Light spray oil (diet types) work well for this also, use too much oil and the aubergine will go soggy. 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. Heat half the remaining oil and cook the zucchini for two minutes then drain on … The dryness of the courgette gives the Parmesan the chance to crisp up, if you want the cheesy bit gooey then skip out the courgette. Bake in the oven for 30 minutes on around 180 C/ Gas mark 4. This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. 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. When the aubergine is soft add in the spinach and cook until the spinach has wilted. Add the sugar and Tabasco now if you're using it. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot. The top wants to be lightly browned. 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. The dish fills up pretty quickly, I normally manage to squeeze in 3 layers of aubergine. Place themn on a cooking sheet and cook in oven for 10 minutes. Place in a food processor and chop the spinach to a coarse purée. Add the remaining olive oil and the aubergine. 1 aubergine, cut length ways into 5mm slices 1/2 courgette, sliced into 2mm rounds. It's topped with shards of sesame brittle for added drama and texture 1 hr and 10 mins Summer zucchini, eggplant and tomatoes, nicely presented in a casserole dish in the oven. Prepare the aubergine and courgettes. https://www.bbcgoodfood.com/recipes/aubergines-filled-spinach-mushrooms https://www.greatbritishchefs.com/recipes/vegetable-gratin-recipe New! Whilst the onion is cooking prep the aubergine. Transfer to plate lined with paper towels. 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. 2 fresh hot green chillies, halved and thinly sliced. Good Food DealReceive a free Graze box delivered straight to your door. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot. 5 minutes of simmering was enough for me. Add the chopped tomatoes with a splash of water. Comforting yet healthy, and simple enough to be a work night favourite. Drain thoroughly, squeezing out the excess moisture with the back of a spoon. Stir in spinach; cover and cook for 2–3 minutes or until wilted. STEP 2 To make the sauce liquidize the garlic … Heat the oil in a skillet or frying pan. Add the crushed garlic and mixed herbs to the cooking onions. Combine aubergine, watermelon, black rice and feta to make this quirky summer salad. 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. Cook the spinach in a small amount of water for 3-4 minutes, until wilted. Brown on both sides and set aside. Serve immediately with cooked wholegrain rice. Parmesan On the side (pick one, all, or none!) Season the sauce with salt and pepper to taste. Heat half the oil in in a fry pan and cook the eggplant on both sides until brown. 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. Layer the aubergine and courgette slices in an ovenproof dish, alternating between each until they have all been used. https://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020 So filling and contrary to my waffling instructions, actually very easy! 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. Read about our approach to external linking. Following the instructions for the Veggie Sheet Slicer, create vegetable sheets from the courgettes and aubergine. Mix with the ricotta, nutmeg and plenty of seasoning. Remove from heat; stir in crème fraîche (if using). Add the onion, season with salt and saute on a medium heat until they turn translucent and golden. Cook for ten minutes, stirring often, until the aubergine is coloured. https://realfood.tesco.com/recipes/courgette-and-aubergine-parmigiana.html You're ready to layer up the gratin! Try using butternut squash (peeled, deseeded and diced) or courgettes (cut into small chunks) in place of the aubergine. After 10 minutes add the chickpeas, stir and cover and leave to simmer for another 5 minutes. 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. Add the Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Mix in and simmer over a medium heat until you have your desired consistency. Add mushrooms and courgette, cook for 5 minutes or until they are slightly browned. Warm crusty bread Brown rice Steamed … 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). Preheat the oven to 210°C/Gas 7. Finish by … 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. Member recipes are not tested in the GoodFood kitchen. Serve with your sides of choice. 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