serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
What's For Dinner?
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 400 g can crushed polpi tomatoes
- 2 garlic cloves, crushed
- ¼ cup picked basil leaves
- salt and black pepper
- 2 large globe eggplants
- 250 g grated three cheese blend (including mozzarella and parmesan)
For the garlicky greens
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 200 g green beans, trimmed and halved on an angle
- 1 bunch broccolini, each stem halved lengthways
- 150 g snap peas, trimmed
- 200 g baby spinach leaves
- salt and black pepper
Instructions
1. Heat the olive oil in a large saucepan over medium heat, add the tomatoes, garlic, basil and cook, covered for 10 – 15 minutes, until reduced to a thick, rich sauce. Season to taste with salt and pepper. Remove from the heat.
2. Halve the eggplant lengthways, keeping the stems attached. Use a small, sharp knife to cut a criss-cross pattern into the flesh-side of the eggplant and drizzle generously with olive oil.
3. Preheat the grill to medium-high, then grill the eggplant halves for 3-4 minutes per side, until cooked through and the cut-side is golden and caramelised.
4. Spread the tomato sauce over the flesh side of the eggplants and sprinkle with grated cheese. Grill for 2 – 3 minutes until the cheese is melted and golden.
5. To make the garlicky greens, heat the oil in a large frying pan and fry the garlic for 1 minute, or until fragrant. Add the beans, broccolini and snap peas and cook, tossing, for 2 minutes, then add the baby spinach and cook until just wilted. Season to taste with salt and pepper.
6. Serve the eggplant parms with the garlicky greens.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
What's For Dinner?
