*1 egg plant salted and sliced thinly lengthwise.
*250g medium mushrooms sliced
*1⁄2 small butternut, peeled and slice thinly
*125g large baby marrows, slice thinly lengthwise
*2 medium-large sweet potato, sliced thinly lengthwise
* 1 tin evapourated milk
30 ml mustard
30g fresh basil
30 g fresh parsley chopped
45ml chicken stock powder
course salt and pepper to taste
bake egg plant at 180 degrees till cooked. fry the
mushrooms until almost dry. prepare remaining
veggies as above.
then layer them in a pre-sprayed ovenproof dish as
whisk all ingredients together and season to taste.
pour sauce over veggies
bake in a preheated oven, uncovered for about
40-50 minutes. or until vegetables are baked and
sauce is bubbling
INFO / TIPS
if the liquid is evaporating, place a loose piece
of foil on top to prevent it from drying out.
sprinkle brown sugar between layers for a more