Haven’t had a lot time to weblog the previous few weeks as a number of nice issues taking place with work and life, however I assumed THIS recipe was positively value it.
What do you assume?
One among my pretty buddies gave me the very best hand-crafted tomato passata and it was a dream use with the cauli and eggplant and the parmesan for this quite simple, barely much less indulgent however finally scrumptious tackle a parmigiana. If you happen to want no cheese in any respect then some dietary yeast flakes would work a deal with to sprinkle over the cauliflower when baking it.
Right here’s the easy find out how to:
Vegetarian : Serves Four as a facet
1 complete cauliflower minimize into giant 3-Four flat items saved as complete as doable
1 giant eggplant, sliced 1cm thick+
1/Three cup additional virgin olive oil
2 cups good high quality tomato pasta sauce or passata
150g shredded mozarella
50g grated parmesan
half of cup basil leaves, roughly torn in the event you like or complete as I do!
sea salt and black pepper
Rocket salad to serve and any protein of your selection
Warmth oven to 180C and line 2 giant baking trays with greaseproof paper. Unfold cauliflower over one tray and eggplant over the opposite, drizzle cauliflower with some olive oil and toss to coat (solely about 2 tablespoons right here) and use the remainder of the olive oil to coat the eggplant. Season with sea salt and place in oven to cook dinner for 35-40 minutes or till golden. Heat your tomato passata simply earlier than the veggies are accomplished. As soon as the veggies are cooked take away from oven, dollop throughout with tomato passata, sprinkle with each mozarella and parmesan then place again below the grill to soften for about 5 minutes. Take away from grill sprinkle basil excessive, season with black pepper and revel in!
+In case you have time to chop these prematurely, sprinkle some salt excessive and permit the bitter liquid to sweat out of the eggplant it makes for a way more flavoursome eggplant expertise. Be sure you wipe either side of the eggplant earlier than cooking.