Chicory Parmigiana
Chicory layered with cheese (or vegan cheese) and tomato sauce, then baked. Simple, delicious and can be frozen – which makes it perfect for cooking ahead.
Substitute:
- No mozzarella? Use whichever cheese (or vegan cheese) you like.
- No chicory? Try with aubergine, courgette or leeks instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
350 g Chicory
1 Tin chopped tomatoes
1 tbsp Oregano
2 Garlic cloves (grated)
125 g Mozzarella
Salt & pepper
Recipe:
- Add the chopped tomatoes, grated garlic, dried herbs and a pinch of salt and pepper to a small pan. Cook for 6-7 minutes, until reduced, then season to taste adding more salt and pepper if needed.
- Preheat the oven to 180 C/160 fan /gas mark 4. Cut the chicory in half lengthwise – or in quarters if they're slightly bigger.
- Grate the mozzarella (or whichever cheese you're using).
- Lay the chicory in an ovenproof dish, then pour the hot tomato sauce over it and sprinkle the grated cheese.
- Place in the oven and bake for 20 minutes, until bubbling and the cheese has melted. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Serve with a side of salad. Or blend into a thick sauce and serve with pasta.
