Vegetarian
Sweet Potato, Zucchini & Feta Mini Muffins
Debbie Nicholson
Makes 30 mini muffins A family favourite, ideal for school lunchboxes or with salad for a snack.
Ingredients Method
1 medium sweet potato, grated 1 medium zucchini, grated 1 medium red onion, grated ½ cup cheddar cheese, grated 100g feta, crumbled ⅓ cup spelt or wholemeal flour 4 free range eggs
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Combine all ingredients and spoon into mini muffin trays. Bake at 180 degrees for 15 minutes.
Tip:
Use silicon trays to prevent muffins sticking.
Baked Eggplant with Tomato and Mozzarella
Dora Cassiani & Francesca Panunzio
Serves 6
Ingredients Method
6 large eggplants, cut in half lengthways, leaving steams attached
5 tbsp. olive oil, 2 onions, finely chopped 2 cloves garlic, crushed
400g can of chopped tomatoes( organic if possible)
1 tbsp. tomato paste
3 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh oregano 125g mozzarella, grated
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Preheat the oven to moderate 180 degrees. Score the eggplant flesh by cutting a criss-cross pattern with a sharp knife, being careful not to cut through the skin. Heat 2 tablespoons of oil in a large frying pan, add 3 eggplants and cook for 2-3 minutes each side, or until the flesh is soft. Remove. Repeat with another 2 tablespoons of oil and the remaining eggplants. Cool slightly and scoop out the flesh, leaving a 2cm border. Finely chop the flesh and reserve the shells. In the same pan, heat the remaining oil and cook the onion over medium heat for 5 minutes. Add garlic and cook for 30 seconds, then add the tomato paste, herbs and eggplant flesh, and cook, stirring occasionally, over low heat for 8-10 minutes or until the sauce is thick and pulpy. Season well. Arrange the eggplant shells in a lightly greased baking dish; and spoon in the tomato filling. Sprinkle with mozzarella and bake for 5-10 minutes, or until the cheese has melted. Serve with your favourite green salad and some wholemeal sourdough rolls for the table.
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