Summer vegetable bake
- 1 medium eggplant (about 400g) cut into 1cm thick slices
- 2 tbsp extra virgin olive oil
- 1 medium potato, peeled and cut into 1cm thick slices
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup oregano leaves
- 2 cloves garlic
- Salt and dried chilli flakes (to taste)
- 2 small zucchini, cut into 1cm thick slices
- 2-3 roma tomatoes, sliced thickly
- 1/2 cup hot chicken stock or vegetable stock for vegetarians
- 1/2 cup grated parmesan cheese
Delicious and nutricious as a main or a side dish.
Method
Pre-heat oven to 190C. Brush eggplant with olive oil and place on a baking tray. Roast for 15 minutes until almost tender, turning occasionally. Cook potato in lightly salted boiling water for five minutes. Drain. Chop parsley, oregano and garlic together. Grease a medium baking dish and place eggplant on the base, overlapping slightly. Place potato on top, dot with herb mixture and season with salt and chilli flakes. Add zucchini and a layer of tomatoes. Pour over stock and sprinkle cheese on top. Bake for 60 minutes or until vegetables are tender. Serve with barbecued fish.
Serves 4-6
