Budget recipes
Eggplant and tomato gnocchi for $9.20
Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!
INGREDIENTS
¼ cup olive oil
1 medium eggplant, quartered, thinly sliced
2 garlic cloves, crushed
1 small red chilli, seeded, thinly sliced
1 tomato, chopped
2 teaspoons red wine vinegar
500g packet gnocchi
60g baby rocket leaves
40g feta, crumbled
2 tablespoons fresh oregano leaves
METHOD
- Heat oil in a frying pan on medium. Saute eggplant for 4-5 minutes. Add garlic and chilli and cook for 1 minute.
- Stir in tomato and vinegar and simmer for a further 5-10 minutes, until vegetables are tender. Season to taste.
- Meanwhile, add gnocchi to a large saucepan of boiling, salted water. Boil, uncovered, for 3-5 minutes until gnocchi float to the surface. Remove from pan using a slotted spoon and transfer to a large bowl. Reserve ¼ cup cooking liquid.
- Stir reserved liquid into eggplant mixture. Toss through gnocchi and rocket. Serve topped with feta and oregano.
Top tipIf preferred, use baby spinach leaves instead of rocket.
For our full budget weekday meal planner and shopping list, see this week's
Woman's Day (on sale June 1).
