Superfood - March-April 2017

SUPERFOOD 53

ONE PAN, TWO PLATES

PHOTOGRAPHS: JODY HORTON

Recipes from One Pan, Two

Plates: Vegetarian Suppers

by Carol Snyder, published

by Chronicle Books in 2016,

ISBN 9781452145839,

£15.99 RRP

Moussaka

A satisfying and homely dish with fresh

aubergines, courgettes and tomatoes. Serve

moussaka hot or at room temperature – and

pile it on the top of toasted country-style bread.

INGREDIENTS

• 1 small aubergine, peeled and cut into
  thin slices


• pinch of salt and freshly ground black pepper


• 4 tbsp olive oil, plus more as needed


• 1 onion, chopped


• 1 small courgette, halved lengthwise and
  thinly sliced


• 2 garlic cloves, minced


• 1 ripe tomato, peeled, quartered, seeded
  and chopped


• 1 tbsp balsamic vinegar


• ¼ tsp ground cinnamon


• 8g (¼ cup) grated Parmesan cheese


• toasted country-style bread slices, to serve

SERVES: 2

PREP TIME: 30 MINUTES

START TO FINISH: 45 MINUTES

1. Preheat the oven to 180°C, 350°F,
   Gas Mark 4.


2. Season the aubergine slices with a little
   salt and pepper.


3. Heat a 30cm (12in) oven-safe frying
   pan over a medium-high heat and add
   2 tablespoons of the olive oil. When the oil
   shimmers, add half of the aubergine slices
   and cook for about 5 minutes until limp and
   lightly browned on both sides. Transfer the
   aubergine to a plate, then add the remaining
   2 tablespoons of olive oil to the pan. Cook
   the remaining aubergines in the same way.
   4. Add the onion, courgette and ¼ tsp salt
   to the hot frying pan and sauté for about 4
   minutes until the vegetables soft en. Add the
   garlic, tomato, vinegar and cinnamon and
   cook for about 4 minutes until the tomato
   gives off its juices. Taste and season with
   more salt and pepper. Spread the vegetables
   evenly in the pan. Arrange the aubergine
   slices on top and sprinkle with the Parmesan.
   5. Transfer the pan to the oven and bake for
   about 15 minutes, until the top is crispy and
   the fl avours have blended.
   6. Arrange the bread on heated plates.
   Spoon the moussaka over the bread, and
   serve hot or at room temperature.
   PER SERVING (not including bread to serve) 369kcals,
   6.1g protein, 29g fat, (4g saturates), 26g carbs, 9.1g fi bre,
   13.8g sugar, 0.2g sodium

QUICK TIPS

For a variation using eggs, make a few

indentations in the tomato mixture,

break the eggs into them and sprinkle

with a little salt and pepper. Top with

the aubergine and bake as directed.

The eggs will taste great, hard-cooked

underneath the aubergine.

RRRRRRRRRR iiiiii ffff OOOOO

BOOK DETAILS

SF9_P52-53 One Pan, 2 plates SHSD.indd 53 30/01/2017 10:13