Fennel and aubergine bake

Thursday, 10 October 2013
As Friday seems to be a particularly quiet day on the blog of late, I'm having a go at posting on a Thursday for a few weeks instead.

This recipe experiment came out of a combination of liking a fennel gratin I had at a pub (although I won't share where as I can't tell you anything else that's positive about it...) and a desire to have something that could be mopped up with a healthy chunk of bread.  I have a Tuscan bean stew that is particularly good for this.

D was rather excited about eating Joan the fennel.  If you know what that means, consider me sympathising with you! I also apologise if you now have the song in your head.

This combination didn't work quite the way I wanted it to - the fennel still tasted too fennel-y and was a little too chewy.  Perhaps smaller chunks?  Perhaps longer roasting?  Perhaps a different vegetable?  Apart from the fennel, this was tasty.

Stats: - 3 servings 3 propoints/points plus.  I suspect it's pretty good on the 5:2 diet too.


two small fennels, thickly sliced
a tablespoon of olive oil
3 tablespoons of balsamic vinegar
one aubergine cut into bitesize chunks
two tins of tinned tomatoes
one garlic clove
two teaspoons of Italian herbs
one tablespoon of parmesan
four teaspoons of breadcrumbs

Preheat oven to gas mark six.

Line a baking tray with foil.  Lay the fennel and aubergine on and brush with olive oil and balsamic vinegar.  Roast for thirty-forty minutes.

Meanwhile, blend the tinned tomatoes, herbs and garlic clove.

When the vegetables are done, remove from the oven and turn up to gas mark 8.  Put the vegetables in an ovenproof dish and cover with the tomato mixture.  Sprinkle over the parmesan and breadcrumbs.

Bake for twenty minutes.

What vegetable do you keep hoping you'll like?

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