Baked eggplant, fresh tomato, rosemary, lentil and parmesan bake

Mediterranean-style ingredients, protein-rich lentils and sharp parmesan make a complete comforting meal in one dish.

Method

Preheat a fan-forced oven to 200°C and lightly grease an 18cm x 12cm baking dish. Cut the eggplant lengthways into 1cm slices, sprinkle with salt, place on a tray and set aside. Place a medium pot on the stove, add oil, chopped onions and a pinch of sea salt flakes, and cook gently for 10 minutes (don’t let the onions colour). Add the garlic and chopped rosemary and cook for a further 3-4 minutes.

Deglaze the pan with the apple cider vinegar and add the chopped tomatoes. Bring to the boil then reduce to a simmer and cook for 15-25 minutes until the tomato has completely collapsed and the mixture has thickened. Add the cooked lentils, tomato sauce and basil, and check seasoning. Meanwhile, pat the excess moisture from the eggplant using a paper towel. Drizzle with olive oil and cook on a barbecue, hot (this is vital) plate or in a large pan, colouring both sides.

Take your baking dish, place a third of the tomato sauce on the base, followed by a compact layer of eggplant. Then add another third of the tomato sauce, a sprinkle of parmesan and the remaining eggplant. Finish with the remaining tomato sauce, and top with parmesan and the torn bocconcini. Bake for 35-50 minutes (the time will vary, depending on your oven) or until golden. Remove from the oven and sit for 10 minutes before drizzling with olive oil and the chopped basil or parsley. Serve.

Crusty bread or salad leaves would be a nice accompaniment, but not necessary.

Ingredients

Roast chicken

• 2kg Barossa or other well-brought-up chook

• 125g unsalted butter, softened

• 1/3 cup french tarragon leaves

• sea salt flakes and freshly ground black pepper

• 2 tbsp extra virgin olive oil

• 3 tbsp verjuice*

• lemon wedges, to serve Broccoli tabbouleh

• 1 head broccoli (about 360g)

• 1/3 cup baby spinach

• 3 spring onions

• 2/3 cup finely chopped flat-leaf parsley

• 1 cup finely chopped mint

• 1 large ripe avocado, cut into small cubes

• 1/3 cup (45g) slivered almonds, toasted

Dressing

• 1 tbsp honey (raw, if possible)

• 1 tsp ground turmeric

• finely grated zest and juice of ½ lemon

• ½ cup (125ml) buttermilk