EAT SMART NUTRITION CONSULTANTS
WINTER VEGETABLE RECIPES
FROM HOLLY, KERRY, LAUREN, PETA, PEITA & JOE
Tasty veggie recipes to eat your five serves every day!
Eggplant, zucchini and basil ricotta Parmigana (serves 6)
750g med eggplants, trimmed and cut into 1cm slices
- Pre-heat oven to 180C. heat a large non-stick pan over med-high heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2-3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate.
- Heat oil in pan over med-high heat. Add onion and garlic. Cook, stirring for 3-4 minutes. Add tomato sauce and simmer for 2 minutes. Set aside.
- Combine ricotta and basil in bowl. Arrange ½ the eggplant and zucchini in a large baking dish (sprayed with oil). Sprinkle with ½ the ricotta mixture and ½ pine nuts. Spoon over ½ the tomato sauce. Repeat layering, reserving some pine nuts for the top. Sprinkle with fetta and finish with pine nuts. Cover with foil. Bake for 30 minutes. Remove foil and bake for further 15-20 minutes.
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