Every week we are getting a delicious organic food box. I don’t choose what goes in. I love the surprise and also I am keen to eat as seasonally as possible. Which works out really great in summer. The variety is amazing and it usually contains all of my favourites. At the moment, its like living in Italy. Lots of beautiful firm Eggplants, perfect Zucchinis and Tomatoes as well as Basil. And of course, so much beautiful fruit.
The thing is thought, my kids don’t particularly neither Zucchinis or Eggplant. So in my menu planning, they usually stay in the fridge until the end of the week, where I then arrive one day before the new box is due, frantically thinking up a way to use all the left overs. And this week, it was very clear what was going to be on the dinner table. Here we then have to make concessions….No 3 will not touch it, no 2 will try it and pick stuff out and the rest will devour it. So, for those of us with a pickier palate, it usually ends up being a very slim dinner, but that is ok. I am not a restaurant. Well, actually they do tell me this is a restaurant, just not a la carte…
So, things had to be used up to make space for the next lot of veggies, so this is what I made. Being a mid week dinner, I kept it simple , so left out the bechamel, but you could make a white sauce and it would be very delicious too.
Simple Mediterranean Bake
- 2 eggplants
- 2 zucchinis
- napoli sauce
- fresh basil
- olive oil
Super easy. Start by slicing the eggplant into 1/2″ rounds. Drizzle with olive oil and bake in the oven until they are brown and cooked. Don’t over bake them, or they will dry up (I did that). Repeat that with the Zucchinis. I slice them thickly lengthwise.
I had some left over napoli in the fridge, but you can also simply reduce a couple of tins of tomato with some garlic and basil. In a baking dish, layer some sauce with the vegetables and spinach or kale. Sprinkle some mozarella between each layer.
At the end, cover the top with a generous amount of cheese, so it looks like a beautiful lasagne. It is saucey, light and goes really well with a nice crisp salad, simply dressed with olive oil and lemon juice.
This to me is seasonally eating at its best. It makes me feel like I am eating my mothers cooking and its comforting and nourishing. I added the cheese because I knew my dairy-free son would not eat it anyway….so there.
Other options are to add some creamy ricotta cheese or you could try to make a cashew cream to go on top and thus make it dairy-free. I would love to try that next time actually.