Aubergine Stacks with Speedy Salsa Verde
olive oil
about 1⁄3 cup finely grated Parmesan cheese
2 medium-sized aubergines, sliced lengthways 1 cm thick
about 1⁄3 cup crumbled feta cheese
baby basil leaves, for garnishing
Tomato sauce
½ Tbsp olive oil
1 clove garlic, crushed
4 ripe tomatoes, roughly chopped (set over a sieve
for 5–10 minutes)
1 Tbsp roughly chopped fresh basil, stalks too
1–2 sprigs fresh oregano (if available)
1 level tsp dried chilli flakes
pinch each of salt, freshly ground black pepper and
preferred healthy natural sweetener
Speedy salsa verde
handful fresh basil
1 small clove garlic
1–2 tsp sunflower seeds
1 tsp lemon zest
1–2 Tbsp lemon juice
1–2 Tbsp olive oil
pinch of salt
healthy natural sweetener, to taste
Type of dish
Entree's
Cooking appliance
Oven
Type of ingredient
Vegetables
PreparationPreheat the oven to 200 °C.
Add a drizzle of olive oil and a generous sprinkling of Parmesan to the
top of each aubergine slice and lay them side by side on a nonstick
baking tray. Bake for 25 minutes, or until golden and the edges are
starting to crisp. Remove and set aside.
While the aubergines bake, prepare the tomato sauce by placing a small
heavy-based saucepan on the stove over medium heat. Add the olive
oil and, when it’s hot, cook the garlic for a minute until fragrant. Add the
remaining ingredients, stir, bring to a gentle bubble and leave to simmer
with the lid off for 20 minutes, or until the colour has deepened and the
mixture has thickened.
Prepare the salsa verde by finely chopping the basil, garlic and
sunflower seeds on a wooden chopping board. Once chopped, add to a
small bowl along with the lemon zest. Drizzle in the lemon juice and olive
oil, season with salt and a dash of your preferred natural sweetener and
adjust to taste.
To serve, layer into large bowls or onto plates as follows: aubergine
slice, tomato sauce, crumbled feta; repeat until you have used all of
the ingredients. Drizzle 1–2 tsp of salsa verde over each serving, add a
few fresh baby basil leaves to garnish and serve immediately.
Add a drizzle of olive oil and a generous sprinkling of Parmesan to the
top of each aubergine slice and lay them side by side on a nonstick
baking tray. Bake for 25 minutes, or until golden and the edges are
starting to crisp. Remove and set aside.
While the aubergines bake, prepare the tomato sauce by placing a small
heavy-based saucepan on the stove over medium heat. Add the olive
oil and, when it’s hot, cook the garlic for a minute until fragrant. Add the
remaining ingredients, stir, bring to a gentle bubble and leave to simmer
with the lid off for 20 minutes, or until the colour has deepened and the
mixture has thickened.
Prepare the salsa verde by finely chopping the basil, garlic and
sunflower seeds on a wooden chopping board. Once chopped, add to a
small bowl along with the lemon zest. Drizzle in the lemon juice and olive
oil, season with salt and a dash of your preferred natural sweetener and
adjust to taste.
To serve, layer into large bowls or onto plates as follows: aubergine
slice, tomato sauce, crumbled feta; repeat until you have used all of
the ingredients. Drizzle 1–2 tsp of salsa verde over each serving, add a
few fresh baby basil leaves to garnish and serve immediately.
TipsPlace a damp cloth under your chopping board so that it is secure and
doesn’t move around. This makes you more efficient and also gives you
better control over the knife.
doesn’t move around. This makes you more efficient and also gives you
better control over the knife.