Eggplant, Leek and Zucchini Bake

Eggplant, Leek and Zucchini bake - SLIM Recipe

High in protein, full of wonderful savoury flavour and very filling, this is a great recipe if you want to feed a large group quickly and still maintain your DETOX or SLIM program. It can be thrown together in less the 15 minutes and bakes within the hour. This recipe feeds six adults with leftovers. A huge meal which means you can reheat for the next day lunch or again for dinner.

Ingredients

• 2 Large Onions
• 8 cloves Garlic
• I large (or 2 small) Eggplant
• Four Zucchinis
• Three capsicums
• Two large carrots
• 1 Large Leek
• 6-8 tomotoes
• Plain yoghurt
• Cottage cheese
• Cheddar cheeses
• 10 eggs
• Mixed Herbs
• Dried or fresh Thyme
• Butter

Grease I large roasting dish with butter and layer with chopped garlic and onions. Cover with thinly sliced eggplant and smear with 250gm of cottage cheese. Next cover with a layer of flat longitudinally sliced carrots, zucchinis and sliced leeks and tomatoes. Finally, lightly whisk 3 cups of plain yoghurt with the ten eggs, adding 2 tsp of mixed herbs and 1 tsp of thyme. Pour the egg and herb mix evenly over the top and garnish generously with grated cheese.

Bake for about I hour at 175C or until egg is cooked through and topping is crispy brown. Serve with rice or alongside fish dishes.