THE EMERALD LAYER-CAKE

(Our Play on Spanish Vegetable Bake)

THE EMERALD LAYER-CAKE

Ingredients: 2 Zucchini (sliced), 1 Eggplant (sliced), 500g Ricotta, 500g Tomato passata, 200g Manchego (grated), 1 tsp Dried Oregano, 1 tsp Garlic powder, 2 Red onions (pureed)...

Ingredients

  • 2 Zucchini (sliced)
  • 1 Eggplant (sliced)
  • 500g Ricotta
  • 500g Tomato passata
  • 200g Manchego (grated)
  • 1 tsp Dried Oregano
  • 1 tsp Garlic powder
  • 2 Red onions (pureed)

Cooking Method

  1. The Scorch Grill or pan-fry the zucchini and eggplant slices until blackened; set aside.
  2. The Architect Fry onion puree in oil for 10 minutes until sweet and jammy.
  3. The Bloom Add spices to the onions with a 30ml splash of passata to release the perfume.
  4. The Marriage Layer passata, veg slices, and ricotta in a dish; repeat until full.
  5. The Bake Top with manchego; roast at 190°C for 30 minutes until the top is a bubbling charred gold.

Cuisine: Spanish

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