Recipe
- 1 hour 25 mins + resting time
- Serves 6-8 adults
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 small (200g) eggplant, cut into 2cm cubes
- 1 small red capsicum, cut into 2 cm pieces
- salt and pepper, to taste
- 200g punnet cherry tomatoes, halved
- 200g crusty Italian or sourdough bread, crusts removed, cut into 2cm cubes
- 50g Leafy Patch Baby Kale
- ½ cup roughly chopped fresh basil leaves
- 8 eggs
- ¾ cup whole milk
- ½ cup sour cream
- ? cup freshly grated parmesan cheese
Kale and Eggplant Strata
- Heat olive oil in a large frypan, add garlic, eggplant and capsicum, season to taste and sauté over medium heat for 5 minutes until eggplant is tender. Stir in tomatoes and sauté for a further 2 minutes until tomatoes are just softened. Cool slightly.
- Evenly spread cubes of bread into a lightly oiled 20x30cm ceramic baking dish, top with Leafy Patch Baby Kale leaves, eggplant mixture and basil.
- Beat eggs, milk, sour cream and half the parmesan together, season to taste. Pour evenly into the baking dish. Sprinkle with remaining parmesan. Stand at room temperature for 10-15 minutes to allow the bread to absorb some of the egg mixture. Gently press the mixture down into the dish.
- Bake at 170ºC, for 40-50 minutes or until cooked through and lightly browned. Cool for at least 15 minutes before slicing and serving.
