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