The vegetables recommended in this recipe are not mandatory. They can certainly be replaced with whatever veggies you have in the fridge. And if you are dairy free just eliminate the parmesan, it's not essential.

As a bonus this tastes great cold the next day, so pack it as a lunch.


  • 200 g/7 oz eggplant
  • 500/17 oz g pumpkin
  • 200 g/7 oz spinach
  • 2 tomatoes
  • 70 g/2.5 oz sweet peppers
  • 2 Tbs finely chopped fresh basil
  • 8 large eggs
  • ½ tsp salt
  • ¼ cup parmesan
  • 2 finely chopped shallots
  • ½ cup tomato pure
  • ½ tsp salt
  • ½ tsp ground black pepper


  1. Line a 7-inch spring form with baking paper, making sure the paper covers the join between the wall and the bottom, as otherwise the egg will drip out.
  2. Slice the eggplant into thick slices (about half the size of the width of your finger). Line a baking tray with baking paper, generously oil and lightly salt the eggplant slices and evenly distribute on the tray. Place in the oven and bake for 15 minutes. Remove and set aside.
  3. In the meantime peel and core the pumpkin. Again slice into thick slices and place into a pot with about 1 cup of boiling water. Cook for 5 minutes, then drain and set aside.
  4. For full instructions :

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