2019-08-01 Eat Well

Greek Lamb

Skewers in Pita

Asian Glazed Salmon with Bok Choy

Eggplant & Spinach Lasagne

Asian Glazed Salmon with Bok Choy

Recipe / Lisa Holmen

This recipe is super easy to make and is guaranteed to be on

midweek meal rotation. The glaze is Asian-inspired and loaded with

flavour with a combination of fresh ginger, garlic and soy, oyster and

sweet chilli sauces. Pair the salmon with iron-rich bok choy and

a serve of rice. I love cooking this dish in foil to make sure the

salmon is super juicy and bursting with flavour.

Serves: 2

2 fillets salmon, skin off

2 cloves garlic, finely diced

2 tsp grated fresh ginger

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sweet chilli sauce

½ tbsp maple syrup

To s er ve

Sesame seeds

Spring onions

Basmati rice

Steamed bok choy

Heat oven to 180°C. Line oven tray with foil sheet and place salmon

on foil.

To make Asian glaze, combine all other ingredients in small bowl

and whisk slightly. Pour over salmon, ensuring evenly coated,

Fold edges of foil over salmon to wrap fully. Bake for 20 mins

until just cooked through. Remove salmon from foil and garnish

with sesame seeds and spring onions. Serve immediately with rice

and bok choy.

Eggplant & Spinach Lasagne

Recipe / Keira Rumble

Who doesn’t love a good lasagne? Even better, who doesn’t love a

gluten-free vegie-loaded lasagne? The addition of frozen spinach is

a great way to get a little extra iron boost to your dish. For a quick

midweek meal, prepare the eggplant and tomato sauce in advance

and keep it in the fridge, pop it on pasta, grilled chicken, veg or even

enjoy it on its own as a healthy dip!

Serves: 4

Eggplant & Tomato Sauce

¼ cup olive oil

1 large eggplant, washed & diced

1 whole garlic bulb, cloves finely

chopped

Large handful thyme, whole

sprigs

Large handful oregano, roughly

chopped

Large handful basil, roughly

chopped

1 heaped tbsp dried herbs

800g-tin whole peeled tomatoes

Salt & pepper to taste

¼ cup apple-cider vinegar

250g frozen spinach

Gluten-free lasagne sheets

Ricotta Mix

375g ricotta

1 egg

Pinch nutmeg

Pinch Himalayan salt

Pinch cracked pepper

¼ cup grated Parmesan, plus

extra for topping

1 heaped tbsp nutritional yeast

(optional)

Pre-heat oven to 180°C.

Start by making the eggplant

tomato sauce. Heat olive oil

in pan over medium heat, add

eggplant and cook for 10 mins,

stirring occasionally. (Tip: Add

1–2 tbsp water midway through

to help with cooking process or

add more oil.)

Add garlic, thyme sprigs,

chopped oregano, basil and

mixed dried herbs to pan and

cook over low heat for a further

2 mins.

Add tomatoes, salt and pepper

and apple-cider vinegar. Cook for

a further 15–20 mins.

The eggplant absorbs a lot of

the moisture during the baking

process, so don’t be alarmed

if you have it quite runny when

layering. If mixture is too thick,

add in 1–2 tbsp water to loosen it

up a bit.

While eggplant is cooking,

start ricotta mix.

In bowl, mix all ingredients

until combined. Set aside.

Defrost frozen spinach and set

aside, too.

Once everything is cooked,

assemble lasagne by starting

with thin layer of eggplant and

tomato mix to prevent pasta

sheets from sticking.

Layer with pasta sheets, then

spread spinach over, then add

another layer of pasta, then the

ricotta mix. Continue until you

reach top of dish.

Finish with ricotta layer and

grate extra Parmesan on top.

Bake in oven for 45–60 mins.

Remove, let cool and enjoy.

Tip: Make sure pasta sheets are

covered completely with the

wet mix, to help with even

cooking process.

Marinate the

lamb overnight

to boost the

fl avour in these

skewers, which

make a perfect

weekend lunch.

Keep some of the eggplant

and tomato sauce aside

and use it as a healthy dip.

EatWell | 67

EWL026_066-074 CR Iron-boosting Meals-PR.indd 67EWL026_066-074 CR Iron-boosting Meals-PR.indd 67 5/08/2019 11:25:30 AM5/08/2019 11:25:30 AM

Greek Lamb
Skewers in Pita

Asian GlazedSalmonwithBokChoy

Eggplant& SpinachLasagne

AsianGlazedSalmonwithBokChoy

Recipe/ LisaHolmen

Thisrecipeis supereasytomakeandis guaranteedtobeon

midweekmealrotation.Theglazeis Asian-inspiredandloadedwith

flavourwitha combinationoffreshginger,garlicandsoy,oysterand

sweetchillisauces.Pairthesalmonwithiron-richbokchoyand

a serveofrice.I lovecookingthisdishinfoiltomakesurethe

salmonis superjuicyandburstingwithflavour.

Serves: 2

2 fillets salmon, skin off
2 cloves garlic, finely diced
2 tsp grated fresh ginger
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sweet chilli sauce
½ tbsp maple syrup

To s er ve

Sesame seeds

Spring onions

Basmati rice

Steamed bokchoy

Heat oven to 180°C. Line oven tray with foil sheetandplacesalmon
on foil.
To make Asian glaze, combine all other ingredientsinsmallbowl
and whisk slightly. Pour over salmon, ensuringevenlycoated,
Fold edges of foil over salmon to wrap fully. Bakefor 20 mins
until just cooked through. Remove salmon fromfoilandgarnish
with sesame seeds and spring onions. Serve immediatelywithrice
and bok choy.

Eggplant&SpinachLasagne

Recipe/ KeiraRumble

Whodoesn’tlovea goodlasagne?Evenbetter,whodoesn’tlovea

gluten-freevegie-loadedlasagne?Theadditionoffrozenspinachis

a greatwaytogeta littleextraironboosttoyourdish.Fora quick

midweekmeal,preparetheeggplantandtomatosauceinadvance

andkeepit inthefridge,popit onpasta,grilledchicken,vegoreven

enjoyit onitsownasa healthydip!

Serves: 4

Eggplant & Tomato Sauce

¼ cup olive oil

1 large eggplant, washed & diced

1 whole garlic bulb, cloves finely

chopped

Large handful thyme, whole

sprigs

Large handful oregano, roughly

chopped

Large handful basil, roughly

chopped

1 heaped tbsp dried herbs

800g-tin whole peeled tomatoes

Salt & pepper to taste

¼ cup apple-cider vinegar

250g frozen spinach

Gluten-free lasagne sheets

Ricotta Mix

375g ricotta

1 egg

Pinch nutmeg

Pinch Himalayan salt

Pinch cracked pepper

¼ cup grated Parmesan, plus

extra for topping

1 heaped tbsp nutritional yeast

(optional)

Pre-heat oven to 180°C.

Start by making the eggplant

tomato sauce. Heat olive oil

in pan over medium heat, add

eggplant and cook for 10 mins,

stirring occasionally. (Tip: Add

1–2 tbsp water midway through

to help with cooking process or

add more oil.)

Add garlic, thyme sprigs,

chopped oregano, basil and

mixed dried herbs to pan and

cook over low heat for a further

2 mins.

Add tomatoes, salt and pepper

and apple-cider vinegar. Cook for

a further 15–20 mins.

The eggplant absorbs a lot of

the moisture during the baking

process, so don’t be alarmed

if you have it quite runny when

layering. If mixture is too thick,

add in 1–2 tbsp water to loosen it

up a bit.

While eggplant is cooking,

start ricotta mix.

In bowl, mix all ingredients

until combined. Set aside.

Defrost frozen spinach and set

aside, too.

Once everything is cooked,

assemble lasagne by starting

with thin layer of eggplant and

tomato mix to prevent pasta

sheets from sticking.

Layer with pasta sheets, then

spread spinach over, then add

another layer of pasta, then the

ricotta mix. Continue until you

reach top of dish.

Finish with ricotta layer and

grate extra Parmesan on top.

Bake in oven for 45–60 mins.

Remove, let cool and enjoy.

Tip: Make sure pasta sheets are

covered completely with the

wet mix, to help with even

cooking process.

Marinate the

lamb overnight

to boost the

fl avour in these

skewers, which

make a perfect

weekend lunch.

Keep some of the eggplant

and tomato sauce aside

and use it as a healthy dip.

EatWell | 67