| EGGPLANT SPINACH & TOMATO BAKE w/ CRISPY PANGRITATA | This was a great experiment which makes a healthy and delicious meal made entirely from nourishing veggies, and of course like everything I make it's #glutenfree and #dairyfree, and this recipe is also #vegan & #paleo.
To make start by slicing and roasting 1 large eggplant with a drizzle of olive oil and salt at 180 for approx 30 mins until tender and golden. Next prepare a tomato sauce by sautéing in a good amount of olive oil; 3 chopped spring onions (or half onion) and 2 minced cloves of garlic with a sprinkle of chilli flakes. Next add approx 700ml organic tomato passata, 3/4 cup water, 1 tsp honey/coconut sugar, a good pinch of salt and pepper and half a bunch of basil leaves. Leave to simmer on low heat for at least 30 mins until reduced (you can add a chunk of Parmesan rind if you like for extra flavour). To make the cauliflower purée for the top, chop finely 1/2 head cauliflower and 3 chopped spring onions and place in pot with 3/4 cup milk of your choice, 1-2 tbsp nutritional yeast, 1/4 tsp garlic powder and a good pinch of salt and pepper, bring to a gentle simmer and cook until cauliflower is soft. You can also season with veg stock powder if you like. Add a splash of olive oil and blend until smooth, adding more milk if necessary for a smooth creamy purée. Season to taste. Before layering your veg, add the remainder of the basil to the tomato sauce.
Layer your veg starting with some sauce on the bottom, then your roasted eggplant, then 3 handfuls of fresh baby spinach, next add your tomato sauce and finally gently spread your cauliflower purée on top. Drizzle with olive oil and then pop in pre heated oven at 180C for approx 15 mins. While cooking prepare your pangritata by adding to your food processor 2 toasted slices of gf bread of your choice, 2 cloves garlic, 1 sprig of fresh rosemary or 1 tsp dried, 10 walnut halves and a pinch of salt, blitz until you have a fine crumb, then add to some hot olive oil in a pan and cook on medium heat until toasted and crunchy. Remove veg bake from oven and top with pangritata and serve. Serves 2-3. Enjoy as is or with fresh salad