Eggplant in tomato sauce sprinkled with mozzarella

I looooooooveee the new recipe I discovered! It’s a must! Oriental kitchen inspired 🔥🇲🇦

 

Ingredient’s:

2 large eggplants, cut into 2cm-thick rounds
600g store-bought Napolitana pasta sauce
2-3 vine-ripened tomatoes
2 tablespoons torn basil leaves
1/3 cup (25g) grated parmesan or vegetarian hard cheese
3/4 cup (35g) grated low-fat mozzarella
2 tablespoons roughly chopped flat-leaf parsleyProcessed with VSCO with kk2 preset
salt
olive oil spray

METHOD
Step 1
Preheat oven to 190°C. Place eggplant rounds on paper towel. Sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.
Step 2
Spray a non-stick frying pan with oil spray. Cook eggplant in batches over medium-high heat for 2 minutes on each side. Remove, set aside and continue cooking remaining eggplant.
Step 3
Spread pasta sauce over a large baking dish lined with baking paper. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.
Step 4
Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.

Recipe from: GoodFood

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Gnocchi with mushrooms & blue cheese

I got this reciepe from BBC good foods and it’s just so amazing, it’s perfect for vegeterians and Italian cousin lovers! I just love homemade gnocchi so I combined this recipe with my homemade corn flour gnocchi recipe!

For gnocchi you’l need:

350 g polenta

200 g flour

2 eggs

1/2 teaspoons of nutmeg

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Directions:

Fistly cook polenta following instructions on the box. Then put flour eggs and nutmeg inside and mix it all together after which you should leave it to rest over night or for couple of hours in refrigerator. After chilling, start making lines of mixtrue and cut them in small pieces. If wanted, decorate them as on the picture.

 

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For sauce you’ll need:

1 large onion, roughly chopped
500g small Forestière or Portobello mushrooms
2 large garlic cloves, chopped
150g pack creamy blue cheese (I used Danish blue)
small pack parsley, chopped

Directions:

Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

 

Bon Appetité baby!