SWEET POTATO, EGGPLANT AND CAULIFLOWER

SWEET POTATO, EGGPLANT AND CAULIFLOWER

INGREDIENTS

• 1KG EGGPLANT (AUBERGINE), SLICED INTO 5MM-THICK ROUNDS
• 2 SWEET POTATOES (KUMARA) (900G), PEELED AND SLICED TO 5MM-THICK SLICES
• EXTRA VIRGIN OLIVE OIL, FOR DRIZZLING
• SEA SALT AND CRACKED BLACK PEPPER
• 700G SILVéRBEET (SWISS CHARD), TRIMMED, SHREDDED AND BLANCHED
• 1 CUP BASIL LEAVES, PLUS EXTRA
• ¾ CUP (75G) GRATED MOZZARELLA
• MICRO (BABY) BASIL LEAVES (OPTIONAL),

METHOD

1. Préhéat ovén to 220°C (425°F). To maké thé cauliflowér béchamél, placé thé cauliflowér in a largé saucépan of boiling watér and cook for 10–15 minutés or until téndér. Drain and sét asidé. 
2. Héat thé oil in a small saucépan ovér médium héat. Add thé onion and garlic and cook for 4 minutés or until soft. 
3. Placé thé cauliflowér, onion, garlic, milk, salt and parmésan in a bléndér and blénd until smooth. Sét asidé. 
4. .....................
5. .....................

Gét full récipés... donnahay.com

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