Side Pannel
Layered Veggie Stack
Layered Veggie Stack
- Recipe Submitted by SoupLover on 06/17/2014
Category: Healthy Recipes, Main Dish, Vegetarian, Vegetables
Ingredients List
- Pre-heat oven to 175°C/350°F
- 200 g/7 oz eggplant
- 500/17 oz g pumpkin
- 200 g/7 oz spinach
- 2 tomatoes
- 70 g/2.5 oz sweet peppers
- 2 Tbs finely chopped fresh basil
- 8 large eggs
- ½ tsp salt
- ¼ cup parmesan
- 2 finely chopped shallots
- ½ cup tomato pure
- ½ tsp salt
- ½ tsp ground black pepper
Directions
Line a 7-inch spring form with baking paper, making sure the paper covers the join between the wall and the bottom, as otherwise the egg will drip out.
Slice the eggplant into thick slices (about half the size of the width of your finger). Line a baking tray with baking paper, generously oil and lightly salt the eggplant slices and evenly distribute on the tray. Place in the oven and bake for 15 minutes. Remove and set aside.
In the meantime peel and core the pumpkin. Again slice into thick slices and place into a pot with about 1 cup of boiling water. Cook for 5 minutes, then drain and set aside.
Place the spinach into a pot with ½ cup of boiling water and cook for 2 minutes, just until it is wilted. Drain thoroughly and set aside.
Slice the tomatoes and peppers. Place the tomatoes onto kitchen cloth and pat dry.
Whisk the eggs with the salt, parmesan cheese and shallots until well combined and light and frothy.
Mix the tomato puree with the salt and pepper, then pour into the bottom of the lined spring form, and spread evenly.
Place the cooked pumpkin evenly over the top.
Spread the spinach evenly over the top of the pumpkin.
Place the baked eggplant over the top of the spinach.
Place the sliced tomatoes over the top of the eggplant and sprinkle the basil over the top.
Then pour the egg mixture evenly over the top.
Decorate with the sliced sweet peppers.
Bake in the oven for 45-50 minutes. Check if it is done by slightly pressing the top, if egg still comes out from the middle it will need another 10 minutes of baking.
Let cool slightly before removing the spring form and paper. Serve warm or cold.
Slice the eggplant into thick slices (about half the size of the width of your finger). Line a baking tray with baking paper, generously oil and lightly salt the eggplant slices and evenly distribute on the tray. Place in the oven and bake for 15 minutes. Remove and set aside.
In the meantime peel and core the pumpkin. Again slice into thick slices and place into a pot with about 1 cup of boiling water. Cook for 5 minutes, then drain and set aside.
Place the spinach into a pot with ½ cup of boiling water and cook for 2 minutes, just until it is wilted. Drain thoroughly and set aside.
Slice the tomatoes and peppers. Place the tomatoes onto kitchen cloth and pat dry.
Whisk the eggs with the salt, parmesan cheese and shallots until well combined and light and frothy.
Mix the tomato puree with the salt and pepper, then pour into the bottom of the lined spring form, and spread evenly.
Place the cooked pumpkin evenly over the top.
Spread the spinach evenly over the top of the pumpkin.
Place the baked eggplant over the top of the spinach.
Place the sliced tomatoes over the top of the eggplant and sprinkle the basil over the top.
Then pour the egg mixture evenly over the top.
Decorate with the sliced sweet peppers.
Bake in the oven for 45-50 minutes. Check if it is done by slightly pressing the top, if egg still comes out from the middle it will need another 10 minutes of baking.
Let cool slightly before removing the spring form and paper. Serve warm or cold.
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