Tuesday, May 8, 2012

A Few Peas Short of a Casserole

Dinner was tasty as usual. We created a vegetarian eggplant casserole that was dairy-free and flour-less. The nutrients in eggplant include fiber, manganese, potassium, folate, vitamin k, copper, vitamin B6, Vitamin C and magnesium. It also contains phytonutrients which have antioxidant activity and flavonoids such as nasunin. Nasunin has been shown to protect cell membranes from damage. Check our recipe below for this simple yet yummy treat!

Eggplant casserole Recipe 
Serves 2 
Cauliflower purée 
1 1/2 cups of organic cauliflower
4 organic wild leeks 
2 organic garlic cloves 
organic extra virgin olive oil
1 free range happy chicken egg 

Tomato sauce
1 organic red onion
3 organic garlic cloves
1 organic carrot 
2 large organic tomatoes
organic extra virgin olive oil
sea salt
organic black pepper

Remaining ingredients
organic bunch of asparagus
1 large organic eggplant
small handful of organic Italian parsley
sea salt
organic black pepper

Directions: (begin with cauliflower purée ingredients)
1. Preheat oven to 325 degrees.
2. Steam cauliflower to soften.
3. Chop wild leeks and garlic and let sit for 5 minutes.
4. Chop red onion and garlic (for tomato sauce) and set aside.
5. Peel carrot and chop into pieces.
6. Dice tomatoes and set aside with carrot pieces.
7. In a small frying pan, add extra virgin olive oil and lightly fry wild leeks and garlic for 3 minutes (for cauliflower purée).
8. Once softened, place cauliflower in a mixing bowl and add the egg, wild leeks and garlic. Add some salt and pepper.
9. Using a hand blender, blend ingredients together, creating a purée. Set aside.
10. In a small sauce pan, add extra virgin olive oil and add diced tomatoes, carrots, onion and garlic (for tomato sauce). Add some salt and pepper.
11. Lightly fry ingredients and let simmer at medium-low heat for about 10 minutes.
12. In the mean time, chop asparagus and parsley into small pieces and set aside.
13. Wash and cut eggplant into slices and set aside.
14. In a 9" glass oven pan, add one layer of eggplant slices.
15. Next add a layer of the asparagus. (see images below)
16. Once sauce is ready, add a layer of tomato sauce on top of the asparagus.
17. Then add another layer of the eggplant slices.
18. Add a second layer of remaining tomato sauce on top.
19. Top off casserole by adding the cauliflower purée and sprinkling some chopped parsley. 
20. Place in oven rack and bake for 15-20minutes.
21. Once complete, remove from oven and serve and enjoy!

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