Ingredients
- 600g Sweet Potato, peeled & cut into 5mm slices
- 400g Eggplant, cut into 1cm slices
- 1/4 cup Olive Oil
- 2 Zucchini, sliced
- 500g Ricotta
- 3/4 cup sliced Shallots
- 2 tbsp. chopped Basil
- Salt & Pepper
- 200g Cherry Tomatoes
- 3/4 cup Lana’s Garden ‘Rhubarb & Chilli Salsa’
Topping
- 1 cup Panko Breadcrumbs
- 2 tbsp. chopped Basil
- 1/3 cup grated Parmesan Cheese
- 1 tbsp. Olive Oil
Method
- Preheat & Prep: Preheat your oven to 200°C and line 2 baking trays with baking paper. Toss the sweet potato & eggplant in the oil and arrange in a single layer on the trays. Cook for 20 minutes or until lightly golden. Allow to cool.
- Line the Pan: Grease a 23cm springform pan and arrange the sweet potato over the base. Press the eggplant slices around the edge of the pan to line the side.
- Layer: Layer the zucchini slices over the sweet potato. Combine the ricotta, shallots and basil, season with salt & pepper and mix well. Spoon the ricotta mix over the zucchini. Arrange the cherry tomatoes over the ricotta then spread with the Salsa.
- Top: Combine all the topping ingredients in a bowl and mix well. Sprinkle over the tomato chutney.
- Cook: Turn oven down to 170°C and cook for 1 hour or until the pie is firm.
- Cool: Cool slightly before topping with fresh tomatoes, basil, bocconcini and olives. Enjoy warm or cold.
Whether you're hosting a vegetarian feast or spicing up Meat-Free Monday, this layered vegetable pie is a must-try. Packed with flavour and featuring beautifully arranged layers, it's as stunning to look at as it is delicious to eat.
