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