A delight for vegetarians.
The eggplant takes the place of pasta sheets. As this is such a simple dish, it is crucial to use plenty of fresh herbs. Fresh goat's curd is an excellent substitute for sour cream.
Ingredients
100ml olive oil
1 medium brown onion, sliced
3 garlic cloves, sliced
Salt and pepper
810g tin whole peeled tomatoes
1 cup fresh basil leaves, roughly chopped
¼ cup fresh oregano leaves
2 medium eggplants, thinly sliced
300g sour cream
150g parmesan cheese, grated
Method
- Preheat oven to 180C. Preheat a grill or barbecue to hot.
- Place olive oil, onion and garlic in a saucepan. Season and cook until soft, about 10 minutes.
- Add tomatoes and simmer, stirring to prevent catching, until sauce is thick. Stir through herbs and remove from heat.
- While sauce reduces, grill eggplant on both sides until cooked through.
- In a 25 centimetre by 20 centimetre baking dish, layer tomato sauce, eggplant, spoonfuls of sour cream and cheese. Repeat.
- Bake for 30 minutes or until golden and bubbling. Serve with a green salad.
Advertisement: Story continues below
Serves 4
Chef: Jane and Jeremy Strode
Photo: Quentin Jones
Source: The Sydney Morning Herald
Italian, Quick, Contemporary, Vegetarian, Wheat free, Nut free, Egg free, Side dish
