Put down that dagwood dog and back away... try this vegie dish
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.
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
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.
Use left-over vegetable mix as a pasta