Layered Vegetable Bake

Layered Vegetable Bake

INGREDIENTS:
2 medium (about 600g) eggplants, sliced
l/3 cup oil
3 medium (about 300g) zucchini
1 large (about 500g) kumara, finely sliced

SAUCE:
40g butter
250g baby mushrooms, sliced
l/4 cup plain flour
1 cup milk
1/2 cup grated mozzarella cheese

RECIPE:
Line a 20cm round cake pan with foil. Brush eggplant slices with half the oil, cook under grill until browned. Using a vegetable peeler, cut zucchini into thin ribbons. Arrange half the kumara slices over base of prepared pan, brush with half the remaining oil. Bake in moderate oven 10 minutes. Cover kumara with half the eggplant. Top eggplant with zucchini; spread with sauce. Cover sauce with remaining eggplant, then kumara slices, brush with remaining oil. Bake, covered, in moderately hot oven about 1 hour or until kumara is cooked through. Stand 10
minutes before turning out of pan.
Sauce: Heat butter in pan, add mushrooms, cook, stirring, until soft. Add flour, stir until combined. Remove from heat, gradually stir in milk, stir over heat until sauce boils and thickens; stir in cheese.

SERVING:
Serve vegetable bake with green beans and broccoli, if desired. Kumara is an orange-coloured sweet potato. Recipe can be prepared 3 hours ahead. Not suitable to freeze. Suitable to microwave.

 
 
 

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