Search

Warm salad of sweet and sour eggplants with cheese and pistachios

Add some warmth to your salad with winter coming up - the combo of eggplants and pistachios will surprise you with how good it tastes! Ingredients: <ul> <li>2 large or 3 medium eggplants (aubergines)</li> <li>60-90 ml extra virgin olive oil</li> <li>100 ml dry vermouth or white wine</li> <li>3 tablespoons wine vinegar</li> <li>1½ tablespoons runny honey</li> <li>sea salt and freshly ground black pepper</li> <li>2 large handfuls of baby spinach leaves</li> <li>200 g crumbly or soft cheese, such as feta or goat’s cheese, broken into chunks</li> <li>4 teaspoons pomegranate molasses handful of mint leaves, chopped</li> <li>75 g shelled pistachio nuts, roughly chopped</li> </ul> Options Substitute an aged balsamic or balsamic glaze/syrup if pomegranate molasses is unavailable. Directions: 1. Slice the stem off the eggplants. Stand them on the severed end and slice downwards, shaving off and discarding the ﬁrst and last bit of skin. Make slices 1 cm thick. Brush each slice on both sides with olive oil. 2. Cook the eggplant in batches. Heat a chargrill pan until very hot. Lay the eggplant slices in the pan and cook each side until translucent and striped with black. Allow to cool slightly, then cut the cooked eggplants into long strips about 2 cm wide. 3. Heat the remaining oil in a large frying pan over a medium heat. (If you have used up all the oil, add a couple of tablespoons to the pan.) When hot, add the eggplants and spread them out evenly in the pan. Add the vermouth or wine all at once – stand back as it may splutter at ﬁrst. Season well with salt and pepper and cook, stirring gently, until the wine has almost completely evaporated. Add the vinegar and honey to the pan and stir. Cook for a couple more minutes, while the juices thicken and caramelise, then remove the pan from the heat. 4. Make a bed of baby spinach leaves on each plate and pile the eggplants on top. Scatter the cheese over them. Drizzle with pomegranate molasses, sprinkle with the chopped mint and pistachios and serve. Images and recipes from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/superveg-celia-brooks/prod9781760522681.html">SuperVeg by Celia Brooks by Murdoch Books</a>, RRP $39.99. Photography by Jean Cazals. Republished with permission of <a href="https://www.wyza.com.au/recipes/warm-salad-of-sweet-and-sour-eggplants-with-cheese-and-pistachios.aspx">Wyza.com.au.</a>

Food & Wine

Eggplant and bolognese pasta bake

This hardy eggplant pasta bake is sure to leave your entire family feeling satisfied. Ingredients: <ul> <li>1 tablespoon of olive oil</li> <li>500g of minced beef</li> <li>1 onion, chopped</li> <li>1 carrot, peeled and chopped</li> <li>1 stick celery, chopped</li> <li>2 garlic cloves, crushed</li> <li>1 small eggplant, cut into 2cm pieces</li> <li>½ a cup of grated parmesan</li> <li>½ a cup of stale breadcrumbs</li> <li>200g of grape tomatoes</li> <li>375g of dried penne</li> <li>1 tablespoon oregano, chopped</li> <li>2 tablespoons of tomato paste</li> <li>2 cans of 400g diced tomatoes</li> <li>1 cup of dry red wine</li> </ul> Cheese sauce: <ul> <li>1 ½ cups of grated tasty cheese</li> <li>2 cups of milk</li> <li>¼ cup of plain flour</li> <li>60g of butter</li> </ul> Method: 1. In a saucepan, heat half the olive oil on high heat, add the beef and cook until thoroughly brown. Remove from heat and transfer to a plate. 2. Add remaining oil to pan and cook onion, carrot, celery and garlic for five minutes. Once onion is soft, add eggplant, stirring until golden. 3. Put the beef back in the pan. Pour in red wine and bring to a boil. 4. Lower heat and add tomato paste, oregano and canned tomatoes. Cook for an hour and a half, stirring occasionally. 5. Remove the beef, shred coarsely, and place back in sauce. Use salt and pepper to season. 6. Boil salted water and cook pasta, drain. 7. Preheat oven to 200°C. 8. To make the cheese sauce, on medium heat, melt butter and add flour, stirring for one minute. Add milk to mixture and stir constantly. Cook until sauce comes to a boil and remove from burner. Add tasty cheese and half the parmesan cheese, stirring until both cheeses have melted. 9. In a sizable bowl, combine beef mix, grape tomatoes and pasta. Pour into baking dish and pour cheese sauce over. Top with remaining parmesan and bread crumbs. 10. Bake for 30 minutes or until pasta bake is golden. Related links: <a href="/lifestyle/food-wine/2015/06/chicken-and-mushroom-pie/">Chicken and mushroom pie</a> <a href="/lifestyle/food-wine/2015/06/pasta-napolitana/">Pasta Napolitana</a> <a href="/lifestyle/food-wine/2015/06/salmon-en-croute/">Salmon en croute with mushroom filling</a>

Food & Wine

Spiced lamb and eggplant pies

These lamb and eggplant mini pies have fabulous flavour, are super-simple to make, and freeze well (before cooking). Makes: 14 Ingredients: <ul> <li>2 tablespoons olive oil</li> <li>850g lean lamb mince</li> <li>2 teaspoons cumin seeds</li> <li>1 red onion, finely chopped</li> <li>2 small eggplant, cut into 3cm pieces</li> <li>4 cloves garlic, crushed</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>½ teaspoon cinnamon</li> <li>2 tablespoons plain flour</li> <li>400g tin crushed tomatoes</li> <li>¼ cup currants</li> <li>½ teaspoon chilli flakes</li> <li>½ cup pine nuts</li> <li>7 sheets (1kg) ready rolled puff pastry</li> <li>1 egg, whisked</li> <li>2 tablespoons sesame seeds</li> </ul> Method: 1. Heat one tablespoon of oil in a large heavy based pot, and cook lamb over a medium heat for 8 minutes. Break the meat up with the back of a fork as it browns. Once it is an even colour, remove the meat from the pot. It will have rendered some fat. You need about a tablespoon to cook the onions next, so if necessary add a little more olive oil or, if too much, drain some off. Add the cumin seeds and cook for a minute then add the onion, season well with salt and pepper and cook for 5 minutes. 2. Add the eggplant, garlic, ground cumin, coriander and cinnamon and cook for 5 minutes. Stir in flour and cook, stirring, for a minute then add the tomatoes, currants and chilli flakes. Reduce the heat to a simmer and cook, stirring occasionally for 30 minutes. Cool. 3. Preheat oven to 180 degrees Celsius. Cut each piece of pastry into four squares and brush the edges with whisked egg. Add the pine nuts to the filling then put about ⅔ cup of filling, rounded, into the centre of each square. Cut another four pieces of pastry and place on top of each. Use your hands to press down firmly around the filling and the base. 4. Trim the edges and press with the tines of a fork. Brush with egg and sprinkle with sesame seeds. Use the tip of a sharp knife to cut two little slits on the top of each pie. Repeat with remaining filling and pastry. Line two oven trays with baking paper and bake pies for 25-30 minutes until golden. Serve with a good tomato chutney. Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Layered cheesy eggplant bake

This lightened-up version of the classic Italian dish aubergine parmigiana is made with tender, smoky grilled eggplant slices, layered with breadcrumbs and a rich tomato sauce. Serve hot, cut into wedges, with a crisp green salad and a carafe of vino… salute to that! Serves: Four Ingredients: <ul> <li>1/2 cup olive oil</li> <li>1 large onion, finely chopped</li> <li>2–3 garlic cloves, crushed</li> <li>1 teaspoon dried oregano</li> <li>1/2 teaspoon dried sage</li> <li>1 tablespoon tomato paste</li> <li>A pinch of sugar</li> <li>2 tablespoons red wine or dry marsala</li> <li>750g jar of tomato passata</li> <li>1/2–1 cup vegetable stock (or water)</li> <li>4 medium-sized eggplants (about 700–800 g in total)</li> <li>75–100g dairy-free cheese, either cut into slices or grated, plus extra to garnish</li> <li>1/3 cup basil leaves, plus extra to garnish</li> <li>1 cup panko breadcrumbs (mixed with 1 tablespoon nutritional yeast, optional)</li> </ul> For topping <ul> <li>1 cup panko breadcrumbs</li> <li>2 tablespoons olive oil</li> </ul> Method: <ol> <li>Warm half the olive oil in a large heavy-based saucepan over medium heat. Add the onion and sauté, stirring occasionally, for about 8 minutes, until golden brown and softened.</li> <li>Add the garlic and dried herbs, and cook for a further 30 seconds, until fragrant.</li> <li>Stir in the tomato paste and sugar. Cook for another minute, until the sugar has dissolved, and the tomato paste turns a slightly darker red. Deglaze the pan with the wine or marsala, stirring for about 1 minute to allow the alcohol to evaporate.</li> <li>Stir in the passata. Bring to the boil, stirring constantly, then immediately reduce the heat to low. Cover and leave to simmer for 10 minutes, stirring occasionally so the sauce doesn’t stick. Add the stock and mix well. Remove from the heat, season to taste and set aside.</li> <li>While the sauce is simmering, prepare the eggplants. Heat your barbecue to medium–high; alternatively, use a chargrill pan. Trim the ends from each eggplant, then slice lengthways into 1 cm strips. Lightly brush each side of the eggplant with the remaining olive oil, then grill in batches for about five minutes on each side, or until slightly charred and tender enough for a knife to pierce the middle easily.</li> <li>Preheat the oven to 200°C conventional, or 180°C fan-forced.</li> <li>Lightly grease a 25 cm round baking dish.</li> <li>Ladle one-quarter of the tomato sauce mixture over the bottom of the dish, then add enough eggplant slices to cover in a single layer. Sprinkle with one-third of the cheese, a few basil leaves and one-third of the breadcrumbs.</li> <li>Continue layering with the tomato sauce, eggplant, cheese, basil and breadcrumbs until you’ve used up all your eggplant – make sure your second-last layer is tomato sauce!</li> <li>Sprinkle with the topping breadcrumbs to create a crust.</li> <li>Drizzle with the olive oil and pop the whole thing in the oven.</li> <li>Bake for 25–30 minutes, until the breadcrumb crust is lightly golden. Remove from the oven and leave to stand for a few minutes to let the layers fuse; it will be molten hot!</li> <li>Use a very sharp knife to cut the eggplant bake into wedges.</li> <li>Garnish with extra cheese and basil leaves and tuck in.</li> </ol> <img width="163" height="203" src="https://oversixtydev.blob.core.windows.net/media/36148/taste-for-life-animals-australia-book-cover_163x203.jpg" alt="Taste For Life (Animals Australia ) - Book Cover" style="float: right;"/> Recipe and image courtesy of <a href="https://shop.abc.net.au/products/taste-for-life-pbk" target="_blank">Taste for Life</a> by Animals Australia. Published by ABC Books, available in store or <a href="https://shop.abc.net.au/products/taste-for-life-pbk" target="_blank">online</a>.

Food & Wine

Bolognese stuffed eggplant

A great alternative to having your bolognese with standard pasta, these stuffed eggplants are deliciously moreish. Serves: 8 Ingredients: <ul> <li>4 eggplants, halved lengthways</li> <li>1kg bolognese sauce (make our <a href="/lifestyle/food-wine/2015/02/easy-bolognese-sauce/">easy bolognese sauce here</a>)</li> <li>½ cup parmesan cheese</li> <li>2 tablespoons olive oil</li> <li>Salt and pepper to season</li> <li>Fresh oregano leaves to garnish</li> </ul> Method: 1. Preheat oven to 180°C. 2. Scoop out flesh from eggplant halves leaving a one centimetre border. 3. Chop eggplant flesh and mix into bolognese sauce. Divide mixture evenly among eggplant halves. 4. Place eggplants in baking dish. Sprinkle cheese on top, drizzle with olive oil and season with salt and pepper. 5. Bake in oven for 40 minutes or until tender and golden on top. Serve with oregano leaves. Related links: <a href="/lifestyle/food-wine/2014/12/homemade-baked-beans/" target="_blank">Homemade baked beans</a> <a href="/lifestyle/food-wine/2015/01/sausage-rolls/" target="_blank">Scrumptious sausage rolls</a> <a href="/lifestyle/food-wine/2015/02/grilled-chicken-schnitzel/" target="_blank">Grilled chicken schnitzel</a>

Food & Wine

Lamb and eggplant pie with polenta crust

This deliciously comforting lamb and eggplant pie is surprisingly quick to prepare and will leave you comfortably full and warm – just what you need on an ice-cold evening! Serves: 4 Ingredients: <ul> <li>2 tablespoons olive oil</li> <li>400g lamb backstrap, cut into 3cm cubes</li> <li>1 large eggplant, cubed 3cm</li> <li>250ml (1 cup) chicken stock</li> <li>2 cloves garlic, finely chopped</li> <li>2 teaspoons finely chopped rosemary</li> <li>400g can chopped tomatoes</li> <li>½ teaspoon dried chilli flakes</li> <li>½ cup pitted Sicilian or green olives</li> <li>600ml milk</li> <li>1 cup instant polenta</li> <li>20g butter</li> <li>½ cup finely grated parmesan</li> </ul> Method: <ol> <li>To make the filling, heat 1 tablespoon of the oil in a frying pan over medium-high heat.</li> <li>Season the lamb with salt and freshly ground black pepper, then fry for 3 minutes or until browned. Remove and transfer to a 1.5-litre pie dish.</li> <li>Add the remaining oil to the pan. Cook the eggplant for 1-2 minutes until lightly browned, then add the stock, garlic and rosemary.</li> <li>Cook for a further 3-5 minutes until the eggplant is almost tender. Reduce the heat to medium and stir in the tomatoes, chilli and olives.</li> <li>Cook for 2 minutes until warmed through, then transfer to the pie dish with the lamb and stir to combine.</li> <li>To make the polenta crust, preheat the grill to high.</li> <li>Meanwhile, pour the milk into a saucepan and bring to a simmer.</li> <li>Gradually whisk in the polenta until combined.</li> <li>Cook the polenta for a further 3 minutes, whisking constantly.</li> <li>Stir in the butter and parmesan, then season.</li> <li>Working quickly, spoon the polenta evenly over the lamb mixture and smooth out. Using a fork, scrape lines in the polenta.</li> <li>Grill for 5 minutes or until lightly golden.</li> </ol> How do you like to put a new twist on an old favourite? Share your tips with us in the comment section below. Written by Olivia Andrews. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/chicken-and-vegetable-winter-pie/">Chicken and vegetable winter pie</a> <a href="/lifestyle/food-wine/2016/05/beef-and-spinach-filo-pies-with-mint-yoghurt/">Beef and spinach filo pies with mint yoghurt</a> <a href="/lifestyle/food-wine/2016/04/shepherds-pie-sweet-potato-topping/">Shepherd’s pie with sweet potato topping</a>

Food & Wine

Pea, basil and eggplant tart

With a soft and creamy texture, this pea, basil and eggplant tart provides a tasty egg-free, dairy-free alternative to a quiche. Ingredients: <ul> <li>25g raw sugar</li> <li>1 teaspoon salt</li> <li>50ml boiling water</li> <li>50ml cider vinegar</li> <li>2 teaspoon ground cumin</li> <li>25ml olive oil</li> <li>100g tahini, stirred before measuring</li> <li>250g plain white flour</li> <li>1/2 teaspoon baking powder</li> <li>Extra flour for rolling</li> </ul> For filling <ul> <li>2 medium eggplants</li> <li>150g raw cashews or blanched almonds</li> <li>150g frozen peas</li> <li>200ml boiling water</li> <li>1 small bunch of basil</li> <li>1 large clove garlic, peeled and chopped</li> <li>1 tablespoon potato, rice or cornflour</li> <li>50ml olive oil</li> <li>Salt and pepper to taste</li> <li>Extra basil and olive oil to finish</li> </ul> Method: <ol> <li>For the shortcrust, put sugar and salt in a mixing bowl and pour over boiling water.</li> <li>Then add the vinegar, cumin, oil and tahini and whisk until smooth.</li> <li>Combing flour and baking powder and mix to a smooth, soft dough.</li> <li>Cover and let it sit in the fridge for half an hour to make rolling easier.</li> <li>Roll out dough on a fluted, 22cm-diametre tart case (ideally one with a removable base). If any of the dough breaks apart, just patch it back together.</li> <li>Freeze the tart case for half an hour. This is a good time to start the tart filling.</li> <li>To prepare the filling, slit eggplants then bake on a tray at 160˚C for 30 to 40 minutes.</li> <li>Peel and dice the eggplant flesh, place in a sieve over a bowl then stir in a teaspoon of salt and leave for half an hour to drain and cool.</li> <li>Put the cashews and peas in a bowl, pour on the boiling water and leave for 20 minutes.</li> <li>Then place the cashews, peas and soaking water in a blender with the basil (I add the stems as well), garlic and potato flour, and blend until creamy and smooth.</li> <li>Beat in the olive oil with salt and pepper to taste.</li> <li>Finally stir through the drained eggplant.</li> <li>After freezing the tart case for half an hour, bake at 160˚C lining the inside of the case with non-stick paper and baking beans. Remove the paper and beans and bake for 10 additional minutes, until the pastry starts to crisp.</li> <li>Spoon the mixture into the tart case, roughly press a handful of basil leaves into the top with a drizzle of olive oil and bake at 160 ˚C for half an hour until just beginning to colour on top.</li> <li>Cool slightly before serving.</li> </ol> Written by Dan Lepard. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2016/01/mushroom-tart/">Mushroom tart</a> <a href="/lifestyle/food-wine/2015/12/plum-galette/">Plum galette</a> <a href="/lifestyle/food-wine/2015/10/caramelised-onion-tart/">Caramelised onion and cheese tart</a>

Food & Wine

Eggplant chips

These eggplant chips provide vegetarian snacks that are gluten free, low in carbs and cholesterol and (most-importantly), finger-licking good. Try some with your family today! Ingredients: <ul> <li>6 (50g each) baby eggplants</li> <li>2 tablespoons sea salt</li> <li>Olive oil cooking spray</li> <li>1 cup plain Greek-style yoghurt</li> <li>1 small Lebanese cucumber, finely chopped</li> <li>1 small garlic clove, crushed</li> <li>1/2 teaspoon finely grated lemon rind</li> <li>1 tablespoon finely chopped fresh dill</li> <li>1 teaspoon extra virgin olive oil</li> </ul> Method: <ol> <li>Wash eggplants, then place on side of cutting board.</li> <li>Using a sharp knife, slice eggplants into discs.</li> <li>Place eggplant discs on tray. Sprinkle with sea salt. Set aside for 30 minutes to remove excess moisture. For crunchy chips it’s important to remove as much moisture as possible.</li> <li>Preheat your oven to 170°C. Line an additional large baking tray with baking paper.</li> <li>Pat the eggplant slices and wedges with paper towel to remove any excess moisture and salt. Place discs, in a single layer, over the baking tray. </li> <li>Spray both sides of eggplant discs with oil.</li> <li>Bake discs for 15 minutes or until golden and crisp.</li> <li>Season with salt and pepper. Drizzle with oil.</li> <li>Combine yoghurt, cucumber, garlic, lemon rind and dill in a bowl to make a tzatziki dip.</li> <li>Serve chips with tzatziki.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/watermelon-and-snow-pea-salad-with-marinated-feta/">Watermelon and snow pea salad with marinated feta</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/pumpkin-feta-beetroot-quinoa-salad/">Pumpkin, feta and beetroot quinoa salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">Piri piri chicken</a>

Food & Wine

Turmeric and yogurt roasted chicken with cauliflower and eggplant

If you’re looking for a different spin on your standard Sunday roast try this recipe for turmeric and yogurt roasted chicken served with cauliflower and eggplant. The results are delicious! Serves: Four Ingredients: <ul> <li>1 tablespoon whole cumin seeds</li> <li>1 tablespoon ground coriander</li> <li>2 teaspoons turmeric</li> <li>1/2 cup natural yogurt</li> <li>4 x 150g chicken breast fillets</li> <li>Chilli flakes, optional</li> <li>1/2 cauliflower, cut into small florets</li> <li>1 medium eggplant, cut into small cubes</li> <li>1/2 red onion, cut into thin wedges</li> <li>2 tablespoons olive oil</li> <li>1 teaspoon sea salt</li> <li>1 cup natural yogurt, extra</li> <li>1/4 cup pistachio nuts, toasted</li> <li>2 teaspoons sesame seeds, toasted</li> <li>Fresh coriander, to serve</li> </ul> Method: <ol> <li>Combine spices and divide mix in half.</li> <li>Combine half of the mix with yogurt and use to coat chicken breasts.</li> <li>Place chicken in a single layer on a large lined baking tray.</li> <li>Combine the cauliflower, eggplant and onion in a bowl with oil, salt and remaining spices until well coated.</li> <li>Arrange on the baking tray around the chicken.</li> <li>Bake at 200⁰C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender.</li> <li>Transfer to a serving plate and serve drizzled with extra yogurt, pistachio nuts, sesame seeds and fresh coriander.</li> </ol> Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site for more delicious food ideas</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">Piri piri chicken</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hot-chocolate-mousse/">“Hot chocolate” mousse</a>

Food & Wine

Grilled eggplant, haloumi and pesto burgers

A winning combination of eggplant, haloumi and pesto, this is the vegetarian burger that even meat-eaters will love. Serves: 4 Ingredients: <ul> <li>1 tablespoon olive oil</li> <li>1 tablespoon balsamic vinegar</li> <li>¼ teaspoon dried Italian seasoning</li> <li>1 medium eggplant, sliced into four thick rounds at widest part</li> <li>375g halloumi cheese, sliced in four</li> <li>4 medium multigrain burger buns</li> <li>2 tablespoons basil pesto</li> </ul> Method: 1. Whisk olive oil, balsamic vinegar and Italian seasoning together in a bowl. Coat eggplant in mixture. 3. Heat grill on medium to high heat. Place eggplant slice on grill and cook for 5 minutes on each side, or until eggplant is browned. Set aside. 4. Grill halloumi for 2 minutes on both sides, or until golden. 5. Spread ½ a tablespoon of pesto on the bottom half of burger buns. Stack eggplant and haloumi on top. Place other half of burger bun on top. Serve.

Food & Wine

Zucchini, eggplant, tomato gratin

Wow dinner guests with this beautifully presented veggie dish that’s easier than you think to make (but don’t worry, we won’t tell them that). Serves: 6 Ingredients: <ul> <li>4 tablespoons olive oil</li> <li>1 brown onion, sliced</li> <li>1 cup of sliced red, yellow or orange capsicums</li> <li>1 eggplant, sliced</li> <li>1 zucchini, sliced</li> <li>2 tomatoes, sliced</li> <li>3 cloves of garlic, minced </li> <li>50g breadcrumbs</li> <li>2 tablespoons fresh parsley</li> </ul> Method: 1. Preheat oven to 175°C 2. Add two tablespoons to a fry pan over medium heat. Sauté onions until lightly browned, around eight minutes. Add sliced capsicums and cook for five minutes or until softened. 2. Transfer onion and capsicums to gratin dish, spreading evenly at the bottom. Arranged sliced eggplants, zucchinis and tomatoes on top. Starting from the edges, alternate the veggies until you reach the middle. 4. Sprinkle with salt, parsley, minced garlic, breadcrumbs and remaining olive oil. 5. Cover with foil and bake for 40 minutes or until cooked through and browned.

Food & Wine

Over 60

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Warm salad of sweet and sour eggplants with cheese and pistachios

Eggplant and bolognese pasta bake

Spiced lamb and eggplant pies

Layered cheesy eggplant bake

Bolognese stuffed eggplant

Lamb and eggplant pie with polenta crust

Pea, basil and eggplant tart

Eggplant chips

Turmeric and yogurt roasted chicken with cauliflower and eggplant

Grilled eggplant, haloumi and pesto burgers

Zucchini, eggplant, tomato gratin