One of the by-products of growing your own food is a need for increased creativity when it comes to meals. What we eat is at least somewhat dependent on what is available in the garden.
Bok choy, a type of chinese cabbage, is a quick-growing vegetable. Commercial crops are harvested while they are relatively young and generally sold in bunches of three. We ate some of our current crop while they were small, however, the few remaining plants are now quite mature and strongly flavoured.
New ways to use up the mature bok choy leaves and stems.
Freshly picked leaves shredded and sauteed with cherry tomatoes, snow peas and mushrooms for breakfast.
Tonight I made a vegetarian lasagne with layers of lightly roasted eggplant slices, bok choy mixed with ricotta and finally, crushed tomatoes.
It was topped with a mixture of parmesan cheese, cheddar cheese and flaxseed meal.
Served with beans and carrots.
1 large eggplant, sliced
1/2 onion, diced
Handful of large bok choy leaves and stems, sliced and shredded
180g ricotta cheese
Can of crushed tomatoes
1 teaspoon mixed herbs
Salt and pepper
1 tablespoon grated parmesan
1/4 cup grated cheddar cheese
2 tablespoons flaxseed meal
Place slices of eggplant on roasting tray. Brush with a little olive oil and bake at 160C for about 10 minutes – until soft.
Saute diced onion and bok choy stems until soft, add shredded leaves and stir until wilted. Add vegetable mixture to ricotta and combine. Season with salt and pepper. Add mixed herbs to crushed tomatoes. Place a layer of eggplant slices in dish followed by the ricotta mixture then tomatoes. Repeat until all ingredients are used. Combine ingredients for topping and sprinkle over the lasagne. Bake until heated through and browned on top.
This is not a definitive recipe but simply what I made today. The quantities quoted would serve 3 adults.