Roasted Zucchini and Eggplant Bake
3 large zucchini, thickly sliced
Preheat the oven to 375°F
1 large eggplant, thickly sliced
1 1/2 pounds potatoes, peeled and cut into large pieces
1 ounce butter
5 tablespoons hot milk
1/2 teaspoon ground nutmeg
4 tablespoons olive oil
for the tomato coulis:
14 ounces can chopped tomatoes
2 tablespoons worcestershire sauce
2 tablespoons fresh basil, chopped
2 teaspoons soft brown sugar
2 teaspoons tabasco or sweet chili sauce
8 ounces cooked chick peas
For the topping:
1 cup greek yogurt
4 ounces ricotta cheese
2 ounces gruyere cheese, grated
a pinch of grated nutmeg
salt and freshly ground black pepper
Cook the potatoes in boiling salted water until tender. Drain and mash well. Add the butter, hot milk and nutmeg. Stir together and season to taste with salt and pepper. Spread across the bottom of an ovenproof round or oval deep pie dish.
In the meantime, put the eggplants and zucchini into a large roasting pan with the oil, season with salt and pepper and roast for 15-20 minutes or until tender.
For the tomato coulis:
Put all the ingredients into a large saucepan, bring to the boil and simmer for 5 minutes, remove from the heat and season to taste.
For the topping:
Mix together the eggs, yogurt, cheeses and seasonings. Set aside.
Arrange the cooked eggplant on top of the potato and pour the tomato coulis over the top. Layer the Zucchini on top of the tomato coulis and pour the cheese topping over to cover the Zucchini.
Bake in the oven for 20-25 minutes or until the topping is set and golden brown and the vegetables are piping hot. Serve very hot.
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