National Vegetarian Week 2017
Ciao ragazzi e ragazze! I had a lovely weekend break in one of our Cornwall lodges at St Ives Holiday Village, I went shopping for local produce at St Ives Food & Drink Festival ready to make some delicious recipes for National Vegetarian Week.
National Vegetarian Week 2017 runs from 15th-21st May, and it’s all about eating veggie for the week and enjoying delicious, exciting food. Here is one of my favourite vegetarian Italian dishes to try during your stay at our holiday parks:
Melanzane Alla Parmigiana
- 2 aubergines cut into thin slices lengthways
- 2 tbsp olive oil
- 500g spinach
- 250g tub ricotta
- Nutmeg (grated)
- 350g jar tomato sauce
- 4 tbsp fresh breadcrumb
- 4 tbsp Parmesan
Step 1: Pre heat oven at 220c/ gas 7. Brush both sides of the aubergine with oil then place on baking sheet. Bake for 15-20 mins, turn once, bake until tender.
Step 2: In the meantime pour boiling water over spinach to wilt then squeeze out the excess water so that it is dry. Mix with nutmeg and ricotta with plenty of seasoning.
Step 3: Add a spoonful of the cheesy spinach mix in the middle of each aubergine slice, fold over to make a parcel and lay in an oven proof dish, sealed- side down. Pour over tomato sauce and dust with breadcrumbs and cheese. Bake for 20-25 mins until piping hot and golden.
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*Recipe from Good Food magazine, July 2012*