1 large eggplant
coarse cooking salt
200g pumpkin thinly sliced
700g bottled tomato sauce
80g baby spinach leaves
4 green onions, sliced thinly length ways
4 sliced Kraft Free cheese
Discard top and bottom of eggplant; cut eggplant length ways into ten 4mm slices. Discard
rounded-skin-side slices; place remaining eight slices in colander, sprinkle over with salt;
stand 10 minutes.
Rinse eggplant well under cold water; pat dry with absorbent paper. Cook eggplant and
pumpkin in bathes on heated oiled (MCT) grill plate (or grill or barbecue) until tender.
Meanwhile place sauce in medium sauce
medium red green or yellow pepper(s), chopped
1 medium courgette, chopped
coarse cooking salt
200g pumpkin thinly sliced
700g bottled tomato sauce
80g baby spinach leaves
4 green onions, sliced thinly length ways
4 sliced Kraft Free cheese
Discard top and bottom of eggplant; cut eggplant length ways into ten 4mm slices. Discard
rounded-skin-side slices; place remaining eight slices in colander, sprinkle over with salt;
stand 10 minutes.
Rinse eggplant well under cold water; pat dry with absorbent paper. Cook eggplant and
pumpkin in bathes on heated oiled (MCT) grill plate (or grill or barbecue) until tender.
Meanwhile place sauce in medium sauce
medium red green or yellow pepper(s), chopped
1 medium courgette, chopped
Little Leakers
Eggplant, Spinach and Pumpkin Stacks
