NZ Gardener - Garden Diary 2018 - - Harvest Time -

”The other day I did some­thing dif­fer­ent with my zuc­chini and aubergine. I sliced the zuc­chini length­wise and the aubergine into rounds, then coated them in beaten egg and fine po­lenta flour. I placed the veg­eta­bles in some olive oil on an oven tray and baked them for half an hour, turn­ing them half­way through. When they were cooked, I sprin­kled tasty and Parme­san cheese on top, then put the tray back in the hot, turned-off oven for a while. My 12- and 15-year-old grand­sons scoffed them.” Linda Chap­man

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