Here's the seasonal produce I used....
I sliced the aubergine into 1cm thick discs then halved them, and fried them in oil and salt on both sides until they were lightly browned.
The cooked aubergine then goes in to a baking dish, and is then topped with a mix of lightly fried onions, chopped fresh tomatoes, a few cloves of sliced garlic, paprika, cinnamon, cooked spinach (about half that bag) plus seasoning.
I then topped this with a layer of chopped fresh parsley and a little more paprika (this rises to the yogurt topping) then topped with soy yogurt with a good squeeze of lemon juice.
Baked in the oven for about 45 minutes then nommed.
|I may be a filthy looking casserole dish but I've made many lovely things in my time!|
Sorry again about the awful pictures, it was about 9pm when it was finished. Normally I'd add lentils or something like tvp to the tomato mixture but I ate a lot of bread yesterday so I wanted something a little less carby for dinner.