|
This is a recipe that I kind of invented by playing around, but I'm sure it's also out there somewhere, anyway:
Aubergine and Spinach Bake:
Ingredients:
1 Red Onion
1 Glove of Garlic
2 Large Aubergines
1 Tin of Chopped Tomatoes
4-6 Fresh Plum Tomatoes
Couple of handfuls of spinach
1 Red or Yellow Pepper
Olive Oil
Salt + Pepper
Dried Oregano
Parmesan Cheese.
O.k, first make a sauce.
Chop Onions, Pepper, Garlic, fry in olive oil until soft. Add Organo + salt and pepper. Next add the tin of tomatoes and cook for 10 minutes on a low heat.
Next, slice the aubergines length-ways, just under a cm thick.
Drizzle some Olive oil in the bottom of a roasting pan/tray. Lay the augergine out, to cover the bottom of the tin. Next, cover with the sliced fresh tomatoes, and then cover this with the spinach. Pour over the sauce and put into the oven on full heat, for about 30 minutes, or until the aubergine is soft.
Sprinkle parmesan over the surface and return to the oven for 5 minutes.
Serve with roasted potatoes or basmati rice.
That's it, quite simple, but totally yummy!
__________________
|