Eggplant Parmigiana, Roast Chicken & Yams
Here's a meal straight from Charlie's mum, he stays connected with her memory through food. Fly high Mama Suze 🕊 we miss you every day ❤️
Ingredients
Eggplant Parm
- 2x eggplants
- 2x canned tomatoes
- Tomato paste
- 6-8 tomatoes
- 2x onions
- Mozzarella & parmesan
- 6 garlic cloves
- Oregano
- Salt & pepper
- Red wine
Roast Chickens
- 1 whole chicken
- 4 cloves garlic
- 2 lemons
- Olive oil
- Salt
Yams
- 2x bag of yams
- Salt
- Olive oil
Method
Fry onions and garlic in a medium pot til clear and aromatic, then add oregano, tomato paste and salt & pepper til it forms a nice paste. Add red wine, tomatoes (canned, whole, pastas, purée whatever you've got) and some water and simmer for as long as you can, the longer you simmer the richer and sweeter the sauce gets. Bake eggplant til soft then layer in a baking dish with the sauce, mozzarella & Parmesan (I didn't have any so just used mozzarella allgooooods). You can add basil, buffalo mozzarella, Parmesan, oregano leaves, anything else you'd like to boujie it up a bit
For the chicken, four garlic cloves and two lemons per chicken. Dice garlic and shove under the skin, over in salt, oil then squeeze the juice of the lemons all over.
For the yams, cover in salt & oil
Cook all three in a hot oven, 200-220. The yams will take a bit longer, the longer you cook them the crispier they'll get on the outside and softer in the middle.
Good thing about this meal is it's easy to scale up if you have more people to feed.
Simple, tasty, good for the soul ❤️🔥
