This veggie bake is perfect for breakfast, lunch, dinner or supper. In fact, I could have it at any time of the day. Great both hot and cold. Or just whack a piece in a lunchbox to enjoy it at your break time.
Ingredients:
- 1 sweet potato
- 1 courgette
- 1 aubergine
- 1 onion
- 3 cloves of garlic, pressed
- 250 g ricotta
- 250 g mascarpone
- 100 g feta
- 3 eggs
- 4 tablespoons dill, finely chopped
- salt and pepper, to taste
Preparation:
- Grate the sweet potato, courgette and aubergine. Sprinkle with a little bit of salt and let sit in a sieve for 10 minutes. Use your fingers to press out as much moisture as you can.
- In a separate bowl, combine all the remaining ingredients, except the feta. Season with salt and pepper.
- Stir in the grated vegetables and pour into an ovenproof dish. Bake for 40 minutes.
- Crumble the feta and return to the oven for 20 minutes or until the cheese has melted.
- Serve hot or cold. Enjoy :)
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