Quaker® and Chef'd have teamed up to deliver everything you need for amazing overnight oats straight to your door.
• 1 large eggplant, cut into thick roundels (175 gms)
• 2 medium sized potatoes, boiled & sliced (150gms)
• ¼ cup low fat cheddar cheese
• 1.5 tsps. oil
For veg sauce
• 4 medium sized tomatoes blanched
• 100g mushrooms, finely chopped
• 1 tsp. minced garlic
• ¼ cup chopped bell peppers
• Fresh basil leaves, 1 handful, roughly torn into pieces
• ¼ tsp. chili flakes (optional)
• ½ cup water
• 1/2 tsp. oil
For white sauce
• 1/3 cup Quick Oats
• 1 ¼ cup low fat milk
• 35g low fat cream cheese
• Salt & pepper to taste
Cooking Instructions
• Sprinkle sliced eggplants with salt & set aside for 20 mins.
• Pat dry the eggplants and arrange on a non-stick skillet with 1/2 tsp. oil, cook for 5-8 mins or until tender and brown.
For veg sauce:
• Peel the blanched tomatoes, coarsely grind & keep aside.
• Heat 1/2 tsp, oil in a non-stick pan, add minced garlic and chopped mushrooms and cook till the extra juices evaporate.
• Add in tomatoes, chili flakes, salt, pepper and basil leaves & cook for 5-6 minutes.
• Add bell pepper and simmer until the sauce thickens. Keep aside.
For white sauce:
• Lightly roast Quaker oats for 2 mins, add in milk, salt & pepper & cook until the sauce thickens. Add cream cheese and turn off the flame.
For assembling:
• Preheat oven to 200C.
• Grease the baking dish with 1 tsp. oil, place the sliced potatoes at the bottom, and top it with some veg sauce and eggplants. Pour the white sauce and repeat the layers.
• Finally top with cheese and bake for 22-25 mins or till the top is golden brown.
• Remove from the oven and serve.