This vegan recipe looks really impressive but it’s actually very simple to make.
This is a fabulous vegan recipe that makes a great main meal or side dish. It looks very impressive but preparing it is as easy as slicing some vegetables.
Prep time: 15 minutes
Cooking time: 55 minutes
- 2–3 Japanese eggplants, cut into 1 cm thick rounds
- 3–4 zucchini, cut into 1 cm thick rounds
- 6–7 roma tomatoes, cut into 1 cm thick rounds
- 2 golden shallots, cut into 5mm thick slices
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- salt flakes and freshly ground black pepper
- 3–4 garlic cloves, skin on, smashed with the back of a knife
- 40g (1/2 cup) fresh breadcrumbs
- Preheat your oven to 200°C.
- Place the eggplant, zucchini, tomato and shallot in a bowl, add the olive oil and salt and pepper and toss to combine.
- Oil a 30cm round baking dish. Arrange alternate slices of eggplant, zucchini, tomato and shallot in the dish, standing them upright. Scatter the garlic over the top, drizzle with a little extra olive oil and bake for 35–40 minutes or until fragrant and lightly golden.
- Sprinkle over the breadcrumbs, drizzle with a little extra olive oil and season with more salt. Bake for a further 15 minutes or until crispy.
- Serve warm or at room temperature. If you like, you can squeeze the softened garlic cloves out of their skins and onto the tiella (bake).
Simple Italian by Silvia Colloca, Published by Plum, RRP $39.99, Photography by Rob Palmer.
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