YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 25- 30 min

250 g phyllo pas­try 60 ml ( ¼ c) melted but­ter


15 ml ( 1 T) but­ter 30 ml ( 2 T) olive oil 1 onion, chopped 2 gar­lic cloves, crushed 4 brin­jals, diced 125 ml ( ½ c) vegetable stock 1 can ( 410 g) can­nellini beans, rinsed and drained 15 ml ( 1 T) lemon juice salt and freshly ground pep­per


10 g fresh pars­ley, chopped zest of 1 lemon 30 ml ( 2 T) lemon juice 45 ml ( 3 T) olive oil 1 gar­lic clove, crushed Pre­heat the oven to 180 ° C. Grease the hol­lows of a muf­fin pan with non­stick spray. 1 Cut each phyllo pas­try sheet into four squares. Sand­wich four of the squares to­gether with melted but­ter. Care­fully line a muf­fin tin hol­low with the stack of squares. Re­peat with the re­main­ing pas­try stacks. 2 Bake the pas­try cases for 10 min­utes or un­til golden brown. Re­move and set aside to cool. 3 Brin­jal braise Heat the but­ter and olive oil in a fry­ing pan and fry the onion un­til done. Add the gar­lic and brin­jals and fry for a few min­utes. 4 Add the vegetable stock, stir, then sim­mer slowly for 15- 20 min­utes or un­til done. Add a lit­tle wa­ter if needed to pre­vent stick­ing. 5 Add the beans and sea­son with the lemon juice and sea­son with salt and pep­per. 6 Gre­mo­lata Mix the ingredients. 7 Di­vide the fill­ing among the baked phyllo pas­try cases, scat­ter the gre­mo­lata on top and serve.

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