Guyssssss I haven't posted since December ! Eeeek I am sorry. I haven't been motivated to post on my blog but my friend Beth came over and pushed me to write one this week so here it issss :) I also recieved a few DM's from lovely ladies talking to me how they are plant based and they cook my recipes so I want to dedicate this recipe to anyone who has cooked one of my recipes and finds inspo from my posts.
Just want to say it is so important to have people around you who inspire you, motivate you and are a positive influence in your life. If you don't have any, please get some. I have a close knit of people like this and they can turn a gloomy day into a day of sunshines and rainbows. Surround yourself with people that enjoy being with you and like you for who you are on the inside. As you get older and mature, I believe quantity over quality becomes more important when it comes to friendships.
Ok so this recipe is super easy, really yum and can be served as a main or a side. It is impressive and bursting with flavour so if you want to make it for guests they will love it. It also is so quick and ya'll know I am all about quick and healthy meals.
Before I get into the recipe, I've noticed more and more strangers messaging me on Instagram and I actually love speaking to all of you and hearing your stories, providing advice etc. The only thing I ask in return is please give me some idea's for what you would like to see on my blog. It could just be the same thing that other people want to know about! Let's all help each other yay.
Here are the tips and recipe
It's a light dish so you will need to serve it with a carb like roasted potatoes, rice etc. especially if it's your main
The recipe below will be enough for 2 people
If you want to make this vegan, omit the cheese
You can use any herbs you like but my choice were basil, sage and oregano and I recommend fresh not dried
You're going to need two big trays so have them lined with baking paper before you start
When slicing the eggplant lengthways, I made them about 1.5cm wide.
Here is what you need :
- 2 medium eggplants, washed, sliced lengthways and scored
- 2 punnets of cherry tomatoes or any other tomato washed
- 3 garlic cloves
- 1 chilli
- Olive oil
- Salt and pepper
- Mixed fresh herbs like basil, oregano, sage, parsley, thyme
- Parmesan and Mozaella
Here is what you need to do
1. Put the oven onto 180 degrees fan forced. Place the sliced and scored eggplant on a tray then spray or drizzle a generous amount of olive oil. Slice the tomatoes lengthways and top the eggplants like you would with a pizza.
2. Chop the herbs, garlic and chilli till the garlic is finely diced and scatter across all of the eggplant. Drizzle a small amount of oil over the tomatoes and then season with salt and pepper .
3. Lastly top the eggplants with cheese and bake for about 15 minutes until the eggplants and tomatoes are cooked and the cheese is browned. Enjoy !