Thursday, November 18, 2010

roley poley eggplant thingy.



3 tomatoes, chopped
2 garlic cloves
1/2 cup water
3 Tablespoons tomato paste
1 t wooster
1 t apple cider vinegar
salt and pepper

1/4 cup home-made basil pesto*

1 big eggplant sliced lengthways
1 zucchini sliced lengthways
1 handful sliced mushrooms
1 handful cherry tomatoes

Preheat oven to 200C

In a saucepan, fry tomato and garlic, add water, reduce the shit out of it for 15 minutes until thick. (i had no tomatoes or tinned tomatoes - yet this worked surprisingly well!)

* Blitz together 2 cups basil, 2 garlic cloves, 1/2 cup raw almonds, a good glug of olive oil, a squeeze of lemon juice and salt.

Individually fry vegies until soft and slightly browned.

Lay out a slice of eggplant, spread 1/2 t pesto on top, followed by 1 zucchini slice and either; a few slices of fried mushroom or a cherry tomato, roll and place with the rolled side down in baking dish. Continue with rest of ingredients until the baking dish is full.



Pour tomato sauce over the top, add a liberal amount of black pepper and optional cheese.


Bake in 200C oven for 30 mins. (this would be amazing with breadcrumbs on top but I was fairy** ingredient-less tonight!)


Serve with lightly blanched asparagus with a teensy bit of butter, lemon juice and salt. DELISH.




**I did mean fairly, but fairy sounds MUCH BETTER.

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