MAIN COURSE

• Eggplant Macaroni Bake
• Garden Salad

DESSERT

• Lemon Sauce Pudding served with cream or ice-cream

Recipes

(All recipes between two)

Eggplant Macaroni Bake

INGREDIENTS

1 eggplant

125 grams macaroni or similar pasta

1/2 cup tomato based pasta sauce

1 Tsp tomato paste

1/2 cup grated cheese

1 egg

1/2 teasp mixed herbs

1/2 Tsp dried breadcrumbs

oil for frying

extra cheese for topping

METHOD

1.  Preheat oven 180°c.

2.  Grease a small ovenproof dish.

3.  Cut eggplant into thin slices, sprinkle with salt, and stand for 20 minutes.

4.  Rinse eggplant under cold water and dry with absorbent paper.

5.  Heat a small amount of oil in fry pan; lightly cook eggplant slices on both sides.

6.  Cook pasta in boiling water until just tender. Drain.

7.  Mix together cooked pasta, pasta sauce, tomato paste, cheese, mixed herbs and egg in bowl.

8.  Line bottom of heatproof dish with 12 of the eggplant slices.

9.  Spoon pasta mixture into dish.

10.  Arrange remaining eggplant slices over the top, sprinkle with breadcrumbs and extra cheese.

11.  Bake in moderate oven for approximately 20 minutes or until firm.

12.  Stand for a few minutes before serving.

13.  Serve with garden salad.

INGREDIENTS

4 cherry tomatoes or 1 small tomato

2 lettuce leaves

1/4 capsicum

1 shallot

1/2 small cucumber

METHOD

Wash and prepare salad vegetables.

Lemon Sauce Pudding

INGREDIENTS

1 egg

1 Tsp butter

1/3 cup sugar

1 Tsp SR flour

Pinch salt

1 teasp grated lemon rind

1/4 cup lemon juice

1/3 cup milk

METHOD

1.  Grease two small individual serve ovenproof dishes. Preheat oven 180°c.

2.  Separate whites from yolks of egg.

3.  Cream butter and sugar.

4.  Add sifted flour and salt.

5.  Add grated lemon rind, lemon juice, egg yolk and milk.

6.  Beat egg white until stiff and fold into mixture.

7.  Pour into ovenproof dishes and stand in a dish of cold water.

8.  Bake for 20 minutes or until firm.

9.  Serve warm with cream or ice-cream.