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Thanks for that recipe spindles, I will try it. Last night I made something up that turned out rather yummy and it's pretty healthy.
2 aubergines/eggplants, sliced in rounds
4 carrots, shredded
4 tomatos, sliced in rounds
1 chicken breast, boiled and broken up
a handful of capers, chopped
1 red pepper (roasted over the hob and peeled), thinly sliced
100 g ricotta cheese
100 ml skimmed milk
1/2 a small pot 0% fat natural yogurt
2 tbsp parmesan cheese
salt and pepper
italian seasoning
red pepper flakes
garlic powder
fresh fine breadcrumbs
Before starting, the aubergine should be salted and left in a sieve for 10 mins to draw out water, then patted dry with kitchen paper.
In a bowl, mix together the ricotta cheese, the yogurt, the milk and 1 tbsp of the parmesan.Add a little black pepper. Set aside.
Place the sliced aubergine, tomato and chicken pieces in an oven-proof tray, and sprinkle with a little salt, garlic powder, italian seasoning and red pepper flakes. Give the mix a couple of sprays of olive oil. Place in the oven at 200º C for 20 mins. Once they are cooked, the aubergine should be browned but quite dry and still a little firm, the tomato should be a little mushy and the chicken should have browned.
In an oven-proof dish that's about 5 cm deep, place a layer of the aubergine, a layer of the tomato and chicken (sparingly - a little goes a long way), scatter over some of the capers, the red pepper strips, and finally a layer of the carrot. Over this, drizzle about 1/4 of the ricotta mix. Then repeat the layers (you should have enough for a total of 3) but on the last layer there should be no carrot on top, and you cover it all with the 1/2 of the ricotta mix, which is all that should be left.
Sprinkle the remaining parmesan over the top and the breadcrumbs too. Top with some freshly ground black pepper.
Place the dish in the oven at 200ºC for about 30 mins, until browned. Serve.
This tasted great and it's not very fattening, high in calories, and it's full of veggies. It was also filling. I also liked that the vegetables werent' all soggy or mushy like they sometimes get, the aubergine was soft yet firm, the carrot was also soft but had a little crunch, and you could taste the individual ingredinets quite well.
This should serve about 4. The dish I made it in was about 20 cm in diameter (round) and 5 cm deep.
__________________
Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.
Fernando Pessoa, 1918
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