This dish was inspired by memories Jeff has from back in the early 80’s when he shared a group house with a couple of other blokes. Back in the days of motor bikes and beer.
What’s most surprising is that even back then, they enjoyed the occasional vegetarian meal, or as Jeff’s best friend back then succinctly put it “a veggo wanker meal”. No offence to vegetarians out there – we love our veggo meals 🙂
With any vegetarian meal, protein is an important inclusion. Legumes (beans or pulses) are a delicious and versatile form of plant protein. They are a whole food as they are as close to their natural state as possible.
Their versatility in cooking is limitless, and the list of nutritional benefits is long – soluble and insoluble fibre, protein, B group vitamins, iron, calcium, phosphorus, zinc, magnesium, folate and antioxidant They’re low in fats, gluten free and have a low GI!
This recipe also contains additional proteins from dairy and egg.
Serves 4 (or 2 serves for dinner + leftover lunches).
We love cook once : eat twice recipes.
Here’s what you need::
- 1 eggplant, sliced
- 230g cooked kidney beans (or another cooked bean like pinto, navy, whatever is your favourite)
- 100g mushroom (1 large mushroom), sliced
- 1 can chopped tomatoes
- 1/2 cup white wine
- 2 tablespoons tomato paste
- 1/2 tablespoon dried oregano
- 1-2 cloves garlic, crushed or chopped
- 1 onion, chopped
- 1 cup baby spinach leaves
- 1/2 cup Greek style yoghurt
- 2 eggs, beaten
- 1 cup milk
- 1 teaspoon paprika (smoked paprika is nice)
- 1/2 cup grated parmesan
- 1/2 cup fresh breadcrumbs
Brush the sliced eggplant with some olive oil and brown under a grill on both sides, set aside.
Saute the mushrooms in olive oil in a pan until brown (about 3 minutes) and set aside.
Lightly saute garlic and onion in a small amount of olive oil, stir in tomatoes, tomato paste, white wine and oregano and simmer until thickened/reduced (about 30 minutes).
Topping – mix together the yoghurt, eggs, milk and paprika, set aside. Separately mix together the breadcrumbs and parmesan, set aside.
Put it all together:
- Place the bean mix at the bottom of a casserole dish and spead evenly
- Layer the cooked mushrooms over the top
- Layer the raw spinach leaves
- Layer with the tomato sauce mixture
- Layer the eggplant over the top of the tomato sauce
- Pour yoghurt mixture over the top
- Cover with the breadcrumb and parmesan mix
Baker in the oven at about 200 degrees for approximately 45 minutes until the top is golden brown.