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Mediterranean Vegetable Swirl

INGREDIENTS

 

150 ml Willow Creek EVVO

2 large eggplants

1-2 large baby marrows

2 red peppers

3 cloves of garlic, peeled and sliced in half lengthwise

100 ml tomato purée

100 g of Feta cheese

1 egg, lightly beaten

Salt and pepper to taste

Chopped fresh parsley and basil for garnish (optional)

 

METHOD

 

Preheat oven to 180 C

Slice the eggplant to a thickness of approximately 3 mm, sprinkle liberally with salt and set aside.

Slice each pepper lengthwise into 4 large slices.

Slice the baby marrows lengthwise into 5 mm thick strips.

Blend the tomato puree with the feta and egg, season lightly and set aside.

Rinse the eggplant well and pat dry with paper towels.

Pour olive oil to a depth of 5 mm in a heavy based frying pan and heat over medium.

Add half a garlic clove to the oil.

Fry the peppers in olive oil until they just start to brown and turn over and fry until the other side looks the same, continue until all the peppers have been fried.

Add more olive oil if the level drops and replace the garlic clove with a new one when it gets too brown.

Fry the zucchini slices on each side until lightly browned and do the same with the eggplant, topping up the oil and changing the garlic slices as you go.

When all the vegetables have been fried, take a small springform cake tin, line the base with parchment paper.

Peel the skins off the peppers (optional).

Arrange one layer of the eggplant in a ring around the pan, overlapping slightly and cover the base of the pan with slices of eggplant too.

Brush some of the tomato mixture on the inside of the eggplant layer and repeat with the baby marrow and the peppers. Continue alternating until a colourful spiral has been formed.

Pour the remaining tomato mixture over the spiral and drizzle with the remainder of the olive oil.

Give the pan a brisk shake in order for the mixture to disperse evenly.

Bake for 30-40 minutes or until browned and set.

Let the spiral cool down slightly before unmolding.

Garnish with fresh herbs and serve as a side with grilled meat or fish, or with a salad as a vegetarian option.

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