Egg­plant parmi­giana with crum­ble

This is a speedy recipe that can be pre­pared in 20 to 25 min­utes, per­fect for a week­night.

Matamata Chronicle - - Out & About -

moz­zarella. Sprin­kle over cour­gette crum­ble.

4. Grill for 5–8 min­utes with oven door closed or un­til cheese has melted and bread­crumbs are golden brown. Check reg­u­larly to avoid burn­ing.

5. Warm bread in oven, be­low the egg­plant parmi­giana, for five min­utes

To serve,

di­vide the egg­plant parmi­giana be­tween plates, scat­ter over torn basil leaves and serve bread on the side for dip­ping.

Tomato pizza sauce

Heat 2 ta­ble­spoons olive oil in a medium pot on medium heat.

Cook 1 brown onion, diced and 2 cloves gar­lic, finely chopped for 3-4 min­utes, un­til soft.

Stir through cup tomato paste, 1 x 400g can chopped toma­toes and 1 tea­spoon sugar.

Sim­mer, un­cov­ered for 10-12 min­utes, stir­ring oc­ca­sion­ally un­til sauce is thick and jam-like. Sea­son to taste with salt and pep­per.

Stir through cup fresh sliced basil (op­tional). Store leftovers in an air­tight con­tainer for up to 3 days.

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