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
4.Spray preheated plates with cooking spray. Place patties on grill. Close lid and cook for
Eggplant Parmigiana | Serves |
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
2.Spray preheated plates with cooking spray. Place eggplant on the grill. Close the lid and cook in batches for
3.Place onions on the grill and drizzle with oil. Close the lid and cook for
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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