This recipe is high in fiber, high in protein, low in saturated fat, and low in sodium. Yes, this recipe is loaded with nutrients and minerals. Is this Mediterranean Eggplant Casserole recipe healthy? Mediterranean Eggplant Casserole – Cooking Tips and FAQs How long does this recipe take to make? Allow your casserole to cool for 10 minutes before serving. Transfer some sauce to the bottom of a casserole dish, layer some eggplant, and repeat the steps until all ingredients are gone.Just give them a good wash under some fresh water before adding them to the sauce. ![]() If you don’t have the time, using tinned (prepared) chickpeas works just fine. Note: We used dried chickpeas for this recipe, which admittedly takes overnight to soak and then 3 hours of boiling to prepare. Mix well and simmer for another 10 minutes allowing the chickpeas to soften and absorb some of the sweet sauce flavors.Season to taste just before you add the chickpeas. While your eggplants are roasting, start to prepare the sauce by first frying the onion and garlic, then add the tomato and spices, and simmer for 15 minutes.This softens up the eggplant and allows it to caramelize when introduces to the sweet tomato-based sauce. First, roast some eggplant slices at 430☏/220☌ with some salt and olive oil for 15 minutes.Here’s a quick summary of the steps, and a more detailed step-by-step guide for the entire recipe is also below with a video. While this casserole recipe also requires some stewing to prepare the sauce, it can still be made easily in under an hour. Undoubtedly the best thing about casseroles is the fact they are so easy to make. Bake for 30 minutes, then flip, cut into wedges and bake for another 30-40 minutes or until crispy on the outside.How to make Mediterranean Eggplant Casserole Using a spatula, carefully loosen polenta and invert onto prepared baking sheets. ![]() Line 2 baking sheets with baking paper or a silicon baking mat. Leave to set in the fridge for at least 1 hour, or overnight if you have time. Stir in yeast and onion powder, and pour polenta into 2 moulds – I used round Pyrex baking dishes. Turn heat down to 90☌ and cook for 15-20 minutes on speed 4 or until polenta is smooth and no grittiness remains. If you have a Thermomix, bring water to the boil then set Thermomix to speed 6 (leaving it at 100☌ setting), and trickle polenta through the lid hole. Turn heat down, cover, and simmer for 20 minutes, whisking every couple of minutes. Add polenta slowly, whisking continuously. Add zucchini and remaining ingredients and simmer until all vegetables are tender.ġ/3 cup savoury yeast flakes/nutritional yeastīring water to a rolling boil. Stir occasional and add more water or stock if it starts to stick. Carefully add stock/broth or water to the side of the pan to avoid scalding, and stir to lift the onion juices from the base of the pan.Īdd eggplant, fennel, kale and tomatoes, reduce heat to medium and simmer, covered, for 8 minutes. Add onion and sauté until just beginning to brown. Place a heavy-based or stoneware frying pan on medium-high heat until it reaches the ‘mercury ball’ stage – that is, a drop of water flicked into the pan rolls around like a mercury ball before evaporating. ![]() I combined it with eggplant, kale and chick peas and served it with Crispy Polenta Wedges for a hearty, warming winter meal.ġ/4 cup low sodium vegetable broth/stock, or waterġ bunch fennel, trimmed of tough base and fronds, and thinly slicedġ bunch kale, stripped of hard stems, and finely choppedġ large zucchini, trimmed and thinly sliced Fennel has a delicious mild aniseed flavour that develops beautifully with braising. If you’ve never cooked with fennel, it’s time to change that.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |