Aubergine, Chickpea & Ricotta Bake

By -

Aubergine sauce can also be done just with pasta - see below - double up quantities and freeze

2 Aubergines
3 Garlic Cloves
30g Basil
¼ tsp Chilli Flakes
800 g Tinned Cherry Tomatoes
¾ tbsp Red Wine Vinegar

Step 1.

Heat the grill to medium-high and dice the aubergine into 2cm pieces. Put the aubergine onto a tray and whack under the grill for 10 mins, then flip and grill for another 5-10 mins until charred and soft. Remove from the grill and season with salt and pepper.

Step 2.

Slice the garlic and finely chop the basil stalks. Heat a shot of oil in a large pan over a low-medium heat and add the garlic, chilli flakes and basil stalks, frying gently for 3 mins until just golden. Tip in the roasted aubergine and canned tomatoes, squashing the tomatoes down a bit. Simmer for 20-25 mins.

Step 3.

Tear the basil leaves and mix through the sauce along with the red wine vinegar, seasoning with salt and pepper. 

For chickpea bake:

800 g Drained Cooked Chickpeas
300 g Ricotta
300 g Mozzarella
60 g Parmesan
50 g Basil

Mix drained chickpeas and some torn basil through the sauce, then dot with the ricotta and mozzarella before grating over Parmesan.

Top with a few more basil leaves and slide under the grill until golden and bubbling, around 20-25 minutes.

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more