I just found out it is International Vegetarian day – the first time I posted a meaty recipe! Had to laugh so I thought I’d post a vego favourite that also happens to be gluten free.
I LOVE eggplant in all its forms – cooked with lots of garlic, made into baba ganoush – I even love the look of their beautiful shiny skins. I find kids quite like them too when they are cooked well – as they soak up yummy flavours easily.
Here is a yummy recipe – it goes really well with crusty baguette (for those who aren’t gluten free) or with some crispy spuds or a green salad.
WHAT YOU NEED:
2 big eggplants
Olive oil for frying
Jar/bottle of good quality passata
Some pesto (maybe another use for my parsley pesto) – basil pesto, parsley pesto or just some basil leaves
Parmesan cheese (fresh grated)
WHAT TO DO:
Slice eggplants into 5mm slices and put in a big bowl (line the bowl) and sprinkle liberally with salt
Allow to sit for about 1-2 hours and pat dry (this gets out the bitterness)
Mix the passata and pesto/basil and tip some into the bottom of a baking dish.
Tip polenta into a shallow dish and coat both sides of eggplant with polenta – gives a delicious texture to it all
Top with a layer of eggplant, then passata mix then cheese
Repeat and finish with passata and cheese
Bake – about 30 mins at 170 Celcius (check to see if it is cooked and bubbling)