Aubergine and butternut cakes

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Ingredients

  • 1 medium sized aubergine
  • 1 medium sized butternut
  • Olive oil
  • Garlic, salt and cinnamon

Chickpeas mixture

  • 4 baby marrows
  • 2 carrots
  • Mixed herbs, garlic, chilli
  • 1tin chickpeas, drained and rinsed
  • 1 tin tomato and onion mix
  • 1 tbsp tomato paste

Topping

  • Basil pesto
  • Feta
  • Fresh basil

Method

  1. Slice the aubergine and butternut into rounds
  2. Salt aubergine and leave aside for 15 minutes
  3. In the meantime bake the butternut in olive oil, garlic and cinnamon at 180 degrees for about 25 minutes
  4. Rinse the aubergine and sprinkle with olive oil and add to the baking tray with the butternut
  5. Bake for a further 25 minutes or so until tender
  6. Thinly slice the carrots and baby marrow and fry in some water, garlic and mixed herbs for about 7 minutes.
  7. Add the tomato and onion mix, tomato paste and chickpeas. Add salt and pepper to taste.
  8. Dollop a spoonful of chickpea mixture onto a butternut round, followed by an aubergine round and another dollop of chickpea mixture.
  9. Top with another butternut or aubergine to make a little sandwich.
  10. Finish off with a spoonful of basil pesto, feta and some fresh basil.
  11. Bake for 10 minutes and grill for 5 minutes.