Fra­grant bean mous­saka

Prepa­ra­tion: 15 min­utes Cook­ing: 50 min­utes Serves: 4 In­gre­di­ents:

Pilbara News - - Pilbara Lifestyle -

1 onion, finely chopped 2 cloves gar­lic, crushed

1⁄2 cup red wine 2 cups cooked red kid­ney beans 4 to­ma­toes, chopped 400g but­ton mush­rooms, sliced 1 tbsp chopped basil ½ tsp freshly ground black pep­per 1/2 tsp nut­meg 1 egg­plant, sliced 2 cups ri­cotta cheese 1⁄4 cup milk 1⁄4 cup grated Parme­san cheese 1⁄2 cup grated fat-re­duced cheese

1⁄2 cup dry bread­crumbs


Place onion and gar­lic in a saucepan with red wine. Cook un­til just soft, about 2 min­utes. Add beans, to­ma­toes, mush­rooms, basil, pep­per and nut­meg. Cover. Cook for about 10 min­utes. Re­move lid. Cook a fur­ther 10 min­utes or un­til liq­uid has re­duced. Mi­crowave or steam egg­plant slices un­til ten­der. Place slices on the base of a lightly oiled bak­ing dish. Com­bine ri­cotta and milk. Beat un­til smooth and well com­bined. Cover egg­plant with bean mix­ture. Spread ri­cotta mix­ture over the top. Sprin­kle with grated cheeses and bread­crumbs. Bake at 200oC for 20-25 min­utes or un­til top­ping is golden. Serve with fresh crusty bread.

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