Sunbeam GC2400 manual Eggplant Parmigiana, A small bowl combine mozzarella and parmesan cheese

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Contact Grill Recipes continued

Sweet Potato and Chickpea Patties

Makes 6

500g sweet potato, peeled, cooked

420g can chickpeas, drained, rinsed ¹⁄³ cup couscous

2 tablespoons fresh coriander

1 teaspoon garam masala

½teaspoon ground turmeric

½teaspoon ground cumin 2 cloves garlic, crushed 1 egg, lightly beaten

Salt and freshly ground black pepper, to taste

Fresh coriander, to serve

1.Place sweet potato and chickpeas in the bowl of a food processor. Process until a smooth paste. Add remaining ingredients to the bowl and pulse until well combined. Season to taste with salt and pepper.

2.Shape mixture into 6 patties. Place on a lined tray. Cover and refrigerate for 30 minutes.

3.Preheat Contact Grill for 3-5 minutes.

4.Spray preheated plates with cooking spray. Place patties on grill. Close lid and cook for 4-6 minutes or until heated and golden. Serve.

Eggplant Parmigiana

Serves 4-6

4 large eggplants, cut into 2cm slices

2 onions, finely sliced

1 tablespoon olive oil

3 x 400g cans chopped tomatoes

2 teaspoons fresh oregano

1 teaspoon caster sugar

1 bay leaf

1 ½ cups grated mozzarella cheese ¾ cup grated parmesan cheese

Salt and freshly ground black pepper, to taste Fresh basil, to serve

1.Preheat oven to 180°C. Preheat Contact Grill for 3-5 minutes.

2.Spray preheated plates with cooking spray. Place eggplant on the grill. Close the lid and cook in batches for 3-5 minutes or until tender. Set aside.

3.Place onions on the grill and drizzle with oil. Close the lid and cook for 3-4 minutes or until tender. Set aside.

4.In a separate bowl combine tomatoes, oregano, sugar and bay leaf. Season to taste with salt and pepper.

5.In a small bowl combine mozzarella and parmesan cheese.

6.Preheat oven to 180°C. Grease a 25x25cm oven proof dish. Cover base of dish with one third of the eggplant. Cover with a third of the tomato and cheese. Season to taste with salt and pepper. Repeat for another 2 layers. Top with cheese.

7.Bake for 30 minutes or until golden and bubbling. Serve with fresh basil.

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Contents Café Grandé Contact Grill Contents Important instructions retain for future useSunbeam’s Safety Precautions Ensure the above safety precautions are understoodFeatures of your Café Grandé Contact Grill Power and Ready lightsCleaning spatula Sloping grilling surfaceFloating hinge system Adjustable FootNon-stick grill plates Using your Café Grandé Contact Grill Before first useGrilling Meats and Vegetables Toasting Sandwiches and FoccaciasHints for best results when grilling Hints for best results when toasting snacks Care and Cleaning Quick cleaning methodTo clean the exterior Non-stick CoatingContact Grill Recipes BeefBeef Burgers Pepper SteakVietnamese Beef Noodle Salad LambMediterranean Kebabs With Tahini Yoghurt KebabsGrilled Lamb Chops with Thyme Grilled LemonsVietnamese Grilled Lemongrass Pork ChopsPoultry Sweet and Spicy Grilled Jerk Chicken ServesJapanese Chicken Skewers YakitoriLemon Thyme Chicken With TzatzikiHoney and Soy Chicken Nibbles Chicken PattiesToasted Sesame Ginger Salmon SeafoodMayonnaise Peri Peri Prawns Herb Crumbed FishStuffed Grilled Calamari VegetableChargrilled Pumpkin Haloumi SaladAntipasto Vegetables Portobello Mushrooms withBalsamic and Thyme Eggplant Parmigiana A small bowl combine mozzarella and parmesan cheeseSandwich Press Recipes Grilled Foccacia with RocketSun Dried- Tomatoes and Fetta Basil, Prosciutto and BocconciniBeef, Caramelized Onion Cheese Grill SandwichGrilled Cheese, Chorizo Rocket SandwichesGrilled Vegetable Goats Cheese SandwichBrie, Chicken and Cranberry Toasted Turkish SandwichFig and Prosciutto Toasted Ciabatta SandwichGrilled Haloumi Herb SandwichesPage Page New Zealand Month WarrantyAustralia Need help with your appliance?
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