Name: Kale, Aubergine (Eggplant) and Broccoli Bake (Grønkål, Aubergine og Broccoli Fad)
Yield: Serves 6
Cuisine: Turkish
Ingredients: 200 g (7 oz/3 cups) chopped kale leaves, stalks discarded; 50 g (1¾ oz/2 cups) basil; 1 broccoli head, cut into small florets; 4 tbsp olive oil; 1 litre (1¾ pints/4 cups) passata; 1 large red onion, finely chopped; 200 g (7 oz/scant 2 cups) grated Havarti, Danbo (or even mozzarella) cheese; 1 bay leaf; 1 tsp pink Himalayan salt or sea salt; 200 g (7 oz/scant 2 cups) freshly grated Parmesan cheese; 1 small aubergine (eggplant), very thinly sliced lengthways; 10 basil leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

‘Eating your greens’ is tastier now than ever. We are so lucky to be living at a time with such a great understanding of what is good for us – how we can be truly responsible and nourish our bodies and thus our minds. This hearty bake is full of nutrients, and is also a dish that my children adore – inspired by our love of Italian and Turkish cuisines, it’s a great combo.