Vegetable Stacks

For five people (quantities for ten are given below)

1 medium-sized potato (about 200g)
120g baby spinach*
1 small aubergine (about 200g)**
1 medium-sized courgette (about 200g)**
2 medium-sized purple onions (about 200g)
2 garlic cloves, thinly sliced
4-5 medium-sized mushrooms (about 200g)
2 medium-sized firm tomatoes (about 100g)
200g Mozzarella cheese, grated
450g brown rice, to serve

* If using mature fresh spinach, increase the amount to 400g, tear or cut out the stems and wash the leaves well. Plunge them into simmering water for 5 -10 seconds, drain and immediately cool under cold running water. Drain well.

** It is sometimes possible to buy aubergines and buy courgettes from delicatessens already thinly sliced and grilled. Just drain and use them from straight from their jars, or tins, in recipes.

Method

1. Boil the potato in its skin until just tender, drain and cool immediately under cold running water. Drain and reserve.
2. Stir the baby spinach into simmering water for 5 seconds, drain and cool them immediately under cold running water. Drain and reserve. (If using mature spinach, see above.)
3. Cut the aubergine, courgette, purple onions, potatoes and mushrooms into similarly thin slices, all about 4mm thick.
4. Heat the oven to 180C/350F/gas 4.
5. Briefly grill the aubergine, courgette and onion slices on both sides and reserve.
6. Lightly fry the garlic and mushroom slices in a little vegetable oil in a saucepan over medium-low heat until soft. Cut the tomatoes into thin slices.
7. To serve five people, place a layer of the mixed vegetable slices in a 900g (2 lb) loaf tin. Sprinkle over some of the grated cheese. Repeat with layers of vegetables between a sprinkling of cheese. Cover with cling-film and place something heavy on top for 30 minutes to press the stack down.
8. Bake for 30 minutes. Let the stack cool and settle in its tin for about 20 minutes, before turning out.
9. Meanwhile, cook the brown rice.
10. Slice the stack and serve with the brown rice.

Each serving (including brown rice) provides:
Kcal: 484 kcal
Protein: 17.6g
Fat: 11.4g (of which saturated fat: 6.3g)
Carbohydrate: 77.2g (of which sugars: 5.9g)
Fibre: 1.6g

Nutrition Points:

a) This recipe is high in vitamin A.
b) This dish has a medium amount of protein.
c) This recipe is a good source of vitamin C.
d) This recipe is low in sugar and in fat.

Serving Suggestion:

a) A fresh green salad would be excellent served with this dish.

For ten people

2 medium-sized potatoes (about 400g)
240g baby spinach*
2 small aubergines (about 400g)**
2 medium-sized courgettes (about 400g)**
4 medium-sized purple onions (about 400g)
4 garlic cloves, thinly sliced
8-10 medium-sized mushrooms (about 200g)
4 medium-sized firm tomatoes (about 200g)
400g Mozzarella cheese, grated
900g brown rice, to serve

* If using mature fresh spinach, increase the amount to 800g, tear or cut out the stems and wash the leaves well. Plunge them into simmering water for 5 -10 seconds, drain and immediately cool under cold running water. Drain well.

** It is sometimes possible to buy aubergines and buy courgettes from delicatessens already thinly sliced and grilled. Just drain and use them from straight from their jars, or tins, in recipes.

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