Luffa, tomato and basil gratin

NZ Lifestyle Block - - Plants With A Purpose -


1 medium onion, sliced 2 tbsp olive oil 450g sliced luffa 1 large gar­lic clove, chopped 2 large toma­toes, sliced 6 large leaves of fresh basil 2 tbsp fine bread­crumbs 2 tbsp grated Parme­san


Soften the onion in the olive oil in a saucepan. When trans­par­ent, add the sliced luffa and gar­lic and cook un­til just ten­der. Add the toma­toes, some salt and pep­per and the chopped basil, and sim­mer un­til the toma­toes are soft. Trans­fer the veg­eta­bles to an oven dish. Com­bine the bread­crumbs and the Parme­san and sprin­kle on top. Heat the dish through in the oven or un­der a grill un­til the top­ping is lightly browned.

Jenny’s tip: you can con­vert this dish into a typ­i­cal Mediter­ranean rata­touille by adding sliced pep­pers and aubergines.

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