Modern vegie Fresh takes on meat-free meals

Moreish meatfree inspiration for dinner

ITALIAN EGGPLANT BAKE

PREP TIME: 10 MINS

COOK TIME: 50 MINS SERVES 4 (AS A MAIN MEAL)

2 eggplants, halved

lengthways, sliced

2 Tbsp olive oil

2 x 400g cans no-added-salt

chopped tomatoes

2 cloves garlic, crushed

70g Kalamata olives

Small bunch basil, leaves picked, 3/4 torn

2 ciabatta rolls or gluten-free rolls, torn into chunks

150g mozzarella, torn or

chopped into pieces

1 Preheat oven to 180°C (fan-forced). Toss the eggplant with the oil in a large roasting pan. Roast for 15 minutes. Stir in the tomatoes, garlic, olives and torn basil leaves. Cook for a further 10 minutes.

2 Top with the bread chunks and dot with the pieces of mozzarella. Bake for a further 25 minutes. Scatter with the remaining basil leaves to serve.

HEALTH TIP

An all-in-one healthy Italian traybake that’s full of protein and high in fibre. ➤

FALAFEL BURGERS

PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 4 (AS A MAIN)

400g can no-added-salt chickpeas,

rinsed and drained

1 small red onion, roughly chopped, plus ½ onion extra,

thinly sliced, to serve

1 clove garlic, chopped

Handful flat-leaf parsley

1 tsp ground cumin

1 tsp ground coriander ½ tsp harissa paste or chilli powder 2 Tbsp plain flour

2 Tbsp olive oil

4 (65g each) wholemeal

pittas, toasted

1 baby cos, leaves separated 1 Lebanese cucumber, sliced 200g tomato salsa

1 Pat chickpeas dry with paper towel. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste and flour. Process until fairly smooth. Shape into four patties.

2 Heat the oil in a large non-stick frying pan over medium heat. Add burgers and cook for 3 minutes each side or until lightly golden.

3 Carefully split the pita, without separating completely. Fill with lettuce, cucumber, extra onion, falafel and salsa. Serve. ➤

POACHED EGGS WITH BROCCOLINI & TOMATOES

PREP TIME: 5 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)

1 bunch broccolini, trimmed and

halved lengthways

200g cherry tomatoes on the vine 4 x 60g eggs

2 wholemeal flatbreads

(see recipe, below right)

2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)

1 tsp extra virgin olive oil

Good pinch of chilli flakes

1 large apple, pear or

nectarine, to serve

1 Preheat oven to 100°C (fan-forced). Place an ovenproof plate inside the oven to keep warm.

2 Fill a wide-based saucepan one-third full with boiling water and bring to the boil. Add the broccolini and cook for 2 minutes. Add the tomatoes, return to the boil and cook for 30 seconds. Lift out with tongs or a slotted spoon and place on warm plate in the oven while you poach the eggs.

3 Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 21/2-3 minutes or until the whites are set and the yolks are runny.

4 Divide the flatbreads between the two plates and top with the broccolini and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes. Serve immediately with the apple.

WHOLEMEAL FLATBREADS

PREP TIME: 10 MINS

COOK TIME: 10 MINS

MAKES 8 (1 PER SERVE; AS A SIDE)

55g (1⁄3 cup) wholemeal plain flour,

plus extra for dusting

1 Tbsp extra virgin olive oil

225ml lukewarm water

1 Put the flour in a medium bowl and rub in the oil with your fingertips. Stir in the warm water, mix thoroughly, then knead until the dough feels smooth and elastic.

2 Put the dough onto a lightly floured surface and divide into eight balls. Sprinkle the work surface with a little more flour and roll out one of the balls very thinly, using a floured rolling pin, to about 22cm in diameter. Turn the dough regularly and sprinkle with a little more flour if it begins to stick. Set aside and make the other flatbreads in the same way. If making ahead, freeze before cooking.

3 Put a medium non-stick frying pan over a high heat and, once hot, add one of the flatbreads. Cook for about 30 seconds, then turn over and cook on the other side for 30 seconds. Press the flatbread with a spatula while cooking to encourage it to puff up and cook inside – it should be lightly browned in patches and look fairly dry, without being crisp. Repeat with rest of the flatbreads, keeping them warm by wrapping in a tea towel until ready to serve.

COOK’S TIP

If you so desire, freeze the remaining flatbreads before cooking for another day, or cook all the flatbreads and enjoy with a vegie curry another night.