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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Catering for a variety of different dietary requirements can be challenging, but the whole family will love this dairy and gluten-free eggplant and pesto bake.
1 Heat the oven to 220°C/fan 200°C/gas 7. Put 1 teaspoon of the oil in a medium pan set over a medium heat. Add the eggplant rounds, without overlapping, and cook for 5 min on each side until they’re golden brown and very soft – do this in batches, if necessary.
2 Meanwhile, put another 1 teaspoon oil in a separate pan set over a medium heat. Add the onion and garlic and cook for 5 min. Add the cherry tomatoes, spinach, passata and tomato paste and simmer gently for 10 min. Season with freshly ground black pepper.
3 Transfer a few spoonfuls of the tomato sauce to a small ovenproof dish, then add 1 or 2 layers of the eggplant slices (depending on how many you have), followed by a very thin layer of basil pesto. Repeat these layers 3 times, then sprinkle with the ground almonds.
4 Put the bake in the oven and cook for 20 min until turning golden. After 10 min, put the kale on a baking tray, drizzle with the remaining 1 teaspoon oil and cook in the oven for 5–10 min alongside the bake, until the kale turns crispy and golden.
Serve the eggplant bake with the crispy kale alongside, sprinkled with pomegranate seeds.
Making your own vegan basil pesto is easy: put a handful of fresh basil leaves, 1 tablespoon olive oil, 1–2 tablespoons pine nuts and some freshly ground black pepper in a blender and whiz for 10 sec or until you have a paste.
Calories 536 cal
Kilojoules 2243 kJ
Total fat 39 g
Saturated fat 4 g
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