A not-so-vegetarian version ...
Slice eggplant lengthways into 7mm thick slices. Cook in a little olive oil in a very hot non-stick pan until slightly blackened and cooked through. Lay on an oiled oven tray.
Make a tomato sauce with tinned tomatoes, sliced onion, garlic, a splash of cinzano, chicken stock, sugar, salt and pepper. Cook for about 20 mins.
Assemble by putting thin slice of ham on top of eggplant and topping with tomato sauce and a sprinkle of parmesan. Cook in oven for about 20 mins underneath spuds.
Serve with rosemary potatoes (small cubes, microwaved for 5 mins then cooked in oven dish with olive oil and rosemary on fan grill 180) and green salad.
Result: 4. Yummy with the ham.
Preparation: a lot quicker than the crumbed and fried version!
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