Haven’t had much time to blog the past few weeks as lots of great things happening with work and life, but I thought THIS recipe was definitely worth it.
What do you think?
One of my lovely friends gave me the absolute best home made tomato passata and it was a dream use with the cauli and eggplant and the parmesan for this very simple, slightly less indulgent but ultimately delicious take on a parmigiana. If you prefer no cheese at all then some nutritional yeast flakes would work a treat to sprinkle over the cauliflower when baking it.
Here’s the simple how to:
Vegetarian : Serves 4 as a side
1 whole cauliflower cut into large 3-4 flat pieces kept as whole as possible
1 large eggplant, sliced 1cm thick+
1/3 cup extra virgin olive oil
2 cups good quality tomato pasta sauce or passata
150g shredded mozarella
50g grated parmesan
1/2 cup basil leaves, roughly torn if you like or whole as I do!
sea salt and black pepper
Rocket salad to serve and any protein of your choice
Heat oven to 180C and line 2 large baking trays with greaseproof paper. Spread cauliflower over one tray and eggplant over the other, drizzle cauliflower with some olive oil and toss to coat (only about 2 tablespoons here) and use the rest of the olive oil to coat the eggplant. Season with sea salt and place in oven to cook for 35-40 minutes or until golden. Warm your tomato passata just before the veggies are done. Once the veggies are cooked remove from oven, dollop all over with tomato passata, sprinkle with both mozarella and parmesan then place back under the grill to melt for about 5 minutes. Remove from grill sprinkle basil over the top, season with black pepper and enjoy!
+If you have time to cut these in advance, sprinkle some salt over the top and allow the bitter liquid to sweat out of the eggplant it makes for a much more flavoursome eggplant experience. Be sure to wipe both sides of the eggplant before cooking.