Today is the shortest day and the longest night in the Southern Hemisphere, and we’ll be celebrating the turn towards spring with comfort food, watching a movie, under a duvet J
Why not try this warm and comforting dish tonight? Perfect as a starter or accompaniment to your main meal.
Baked Veggie Pots
Serves 6 – 8 (depending on the size of the dish you bake it in)
You will need
1 Tbls cooking oil
1 onion, chopped
2 eggplants, diced
250g mushrooms, diced
1 red pepper, chopped (optional)
1 bay leaf
1 tsp garlic, chopped (optional)
½ cup chicken stock
¼ cup dry white wine (or increase your chicken stock)
2 Tbls sour cream
1 Tbls flour or white onion soup powder
1 tsp fresh oregano or ½ dried oregano
1 tsp fresh thyme of ½ dried thyme
1 Tbls dried chilli flakes (optional)
½ cup grated parmesan
150g mozzarella (or any other cheese) for the topping
How to make it
Heat the butter and oil in a heavy bottomed pan.
Gently fry the onion, eggplants, peppers, mushrooms and garlic in this order until they are nearly cooked.
Stir in the flour or onion soup powder. Add the stock, wine, bay leaf, herbs and chilli.
Simmer until the liquid is almost evaporated.
Add the sour cream. (Add some plain cream for an even creamier version.)
Simmer until thickened.
Add the parmesan.
Season to taste.
Dish into ramekins for a starter or bigger ovenproof bowls as side dish.
Top with grated mozzarella and bake in a pre-heated oven under the grill for about 20 minutes or until lightly browned.
- The beauty of this veggie pot is that you can practically use any veggies and cheese you have in your fridge.
- For a healthier option, substitute the cream with yogurt.