.
Serves 4
Rinse, remove stalk and cut 2
aubergines in half lengthways.
With a sharp knife around 5mm in
from the edge of the aubergine inside cut to remove the pulp taking care not to
tear the skin. Chop the pulp into fine cubes. Place aubergine shells onto a
baking dish.
Dice 1 large flat mushroom.
Heat 70g butter in a frypan on
medium heat and add the aubergine cubes and mushroom turning for 1 minute. Add salt and
pepper to taste and stir for 1 minute. Turn the hob heat off, add a lid to the
frypan and leave whilst preparing as follows.
Preheat the oven to 200C / 18o
fan.
Break 2 eggs into a bowl and
lightly beat with salt and pepper to taste. Mix in 40g grated parmesan. Add the
cooked aubergines a handful of chopped basil 4g breadcrumbs, 2 grated garlic
cloves and 80g full fat chopped mozzarella.
Fill the aubergine shells with
the aubergine mix. Finely chop 20g full fat mozzarella into thin strips and
arrange on top of with sliced cherry tomato. Add a sprinkling of freshly ground
black pepper and dot with butter.
Peel and cut 100g sweet potato
into mini cubes, brush with oil and add them to the baking dish.
Bake for 30 minutes, resting a
few minutes before serving.
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Turkey mince is almost fat free so the addition of a little oil, cheese topped bun breadcrumbs and egg to bind turns these small patties into flavoursome bites which are just right for a light lunch. Baked in the oven alongside simple veg anyone can manage.
Sage and thyme turkey patties with side greens
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