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The Best ever Foccacia Topping
When it's cold and dreary outside, something warm and delicious and comforting for lunch or even dinner is just essentail. This is my version of a focaccia topping I tried in a cafe and promptly fell in love with. You can be I disected that topping as I ate every mouthful, making mental notes so I could replicate it at home.
What has evolved is not only delicious, and cheaper than eating at a cafe, but we think it's even better. It is thick and luscious, full of hearty winter vegetables in a tasty tomato sauce that goes as well on a focaccia as it does as a side dish to steak or even roast beef.
You will need nice shiny and firm eggplant, zucchini, onion, tomatoes and the star of the dish and what gives it that amazing flavour and texutre - mushrooms!
Mushrooms were only $6/kilo here last week, so they were bagged up and put into the freezer with this recipe in mind, and two bags have been used to make this delicious topping.
Ingredients:
1 eggplant
1 large zucchini
1 large onion
200g mushrooms
1 tin diced tomatoes
2 - 3 cloves garlic, crushed
2 tbsp olive oil
Method:
Dice the vegetables so they are about the same size. Heat the oil in a large pan, add the onion and garlic and saute until the onion is clear. Add the mushrooms and cook for 5 minutes. Add the eggplant and zucchini and stir. Cook down for about 10 minutes until the eggplant and zucchini are soft. Add the tinned tomatoes and mix. Bring to a simmer and then turn the heat down. Cook unti the mixture is thick, almost solid. This can take up to half an hour, so be patient.
To use spread over turkish bread or focaccia. It's delicious topped with sliced camembert or gratec mozzarella and grilled until the cheese melts.
Can be frozen for up to 3 months. Will keep covered in the fridge for 5 - 7 days.
What has evolved is not only delicious, and cheaper than eating at a cafe, but we think it's even better. It is thick and luscious, full of hearty winter vegetables in a tasty tomato sauce that goes as well on a focaccia as it does as a side dish to steak or even roast beef.
You will need nice shiny and firm eggplant, zucchini, onion, tomatoes and the star of the dish and what gives it that amazing flavour and texutre - mushrooms!
Mushrooms were only $6/kilo here last week, so they were bagged up and put into the freezer with this recipe in mind, and two bags have been used to make this delicious topping.
Ingredients:
1 eggplant
1 large zucchini
1 large onion
200g mushrooms
1 tin diced tomatoes
2 - 3 cloves garlic, crushed
2 tbsp olive oil
Method:
Dice the vegetables so they are about the same size. Heat the oil in a large pan, add the onion and garlic and saute until the onion is clear. Add the mushrooms and cook for 5 minutes. Add the eggplant and zucchini and stir. Cook down for about 10 minutes until the eggplant and zucchini are soft. Add the tinned tomatoes and mix. Bring to a simmer and then turn the heat down. Cook unti the mixture is thick, almost solid. This can take up to half an hour, so be patient.
To use spread over turkish bread or focaccia. It's delicious topped with sliced camembert or gratec mozzarella and grilled until the cheese melts.
Can be frozen for up to 3 months. Will keep covered in the fridge for 5 - 7 days.
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