Health­ier in­ten­tions

Put down that dag­wood dog and back away... try this vegie dish

Central and North Burnett Times - - EASY EATING - Shan­non New­ley shan­­ley@south­bur­nett­

THE fes­tive sea­son brings its own set of chal­lenges, doesn’t it?

I re­alised it had beaten me when I fronted up to work with a dag­wood dog in hand at 7 in the morn­ing and a staff mem­ber started talk­ing about an in­ter­ven­tion.

It was just about then I jumped on the new year res­o­lu­tion band wagon and de­cided to start 2015 off a lit­tle bet­ter than I ended 2014 diet wise. First stop vegie town. I al­ways feel a good dose of vegetables is the best way to get my­self back on track and this recipe is chock-full of them.

Sure there’s still a bit of but­ter and cheese in there (you could leave both out if you wanted and have the potato on its own), but it’s not about de­priv­ing our­selves com­pletely.

The great thing about this dish is that if you are look­ing for a meat-free op­tion, this is just as filling – you won’t feel like you have missed out at all.

It’s also a great way to use up all of those vegetables hang­ing around in the bot­tom of the fridge – you can use just about any kinds of vegetables that tickle your fancy.

This is a dish that can be pre­pared a day in ad­vance and re­heated as needed.

Bake the whole thing and pop it in the fridge un­til you need it.

Like many of th­ese kind of dishes, a night in the fridge to let the flavours de­velop ac­tu­ally does it some good.

You can re­heat it in the oven and the mi­crowave.

Stuffed egg­plants

Serves 2


1 large egg­plant

1 medium car­rot, grated

1 medium brown onion, diced

2 cloves garlic, crushed

1 tbs of oregano

2 medium pota­toes

1 cup mush­rooms, diced

1 small zuc­chini, diced

1 red chilli, diced

810g tin crushed toma­toes

Salt and pep­per

1 tbs but­ter

1 cup of cheese, grated

Olive oil

Salad to serve


Pre­heat oven to 180 de­grees. Chop pota­toes into quarters and place in a pot of cold wa­ter. Bring to boil. Cook un­til ten­der.

Drain. Add but­ter and half of the cheese and sea­son with salt and pep­per. Mix through and set aside.

Mean­while, cut egg­plant in half length­ways. Hol­low out the mid­dle part leav­ing the skin and a thin layer of flesh.

Dice up the flesh from the mid­dle of the egg­plant and set aside.

Place the hol­lowed egg­plant halves in a bowl of wa­ter to main­tain their colour.

Heat oil in a large pan. Add onion and cook un­til soft. Add garlic, car­rot, zuc­chini, mush­rooms, chilli, diced egg­plant and cook on high heat for about 15 min­utes or un­til vegetables are ten­der, stir­ring fre­quently. Sea­son with salt and pep­per.

Add half of the tin of toma­toes and cook for another two min­utes.

Pour the rest of the toma­toes into a bak­ing tray. Place egg­plant halves in the tray with the hol­low side faced up and spoon in veg­etable mix­ture. Cover with mashed potato and then sprin­kle the rest of the cheese over the top. Bake in oven for about 30 min­utes un­til egg­plant is ten­der and cheese has melted.

Serve with your choice of salad.

Chef's tip

Use left-over veg­etable mix as a pasta


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