If you’re looking for quick, affordable and healthy meal options then you should add these yummy brinjal and baby marrow roll-ups to the list!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
Olive oil
6 baby marrows, thinly sliced lengthways
2 brinjals, thinly sliced lengthways
4 cups chopped spinach
1 wheel feta
Salt and pepper
1 white onion, peeled and finely chopped
1 clove garlic, peeled and crushed
410 g tin chopped tomatoes
2 tbsp chopped origanum
½ tsp sugar

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan. Brush the baby marrow and brinjal slices with oil and grill until charred, about 3 minutes a side.
3. Steam spinach for 5 minutes, until wilted. Mix with the feta and season.
4. Fry the onion for 5 minutes, until soft. Add the garlic and cook for 1 minute, then add tomatoes, origanum, sugar, and season. Cook for 15 minutes. If the sauce becomes too thick, add a splash of water.
5. To assemble, place a slice of brinjal on top of a slice of baby marrow. Place 2 tbsp spinach in the middle, and then roll up the slices. Repeat.
6. Spoon the tomato sauce into an ovenproof dish and carefully add the roll-ups.
7. Bake for 20 minutes.

Recipe & styling: Caro Alberts
Photography: Kendall-leigh Nash

The post Brinjal and baby marrow roll-ups appeared first on MyKitchen.

These baby marrow breakfast muffins are great brekkie options! You can make them at the beginning of the week and keep them in the freezer until you’re ready to have one.

MAKES 8 // COOKING TIME 50 min

INGREDIENTS
1 tsp vegetable oil
1 onion, finely chopped
5 baby marrows (3 grated, 2 sliced into ribbons)
1 cup buttermilk
100 g mozzarella, cubed
3 eggs, whisked
2 cups wholewheat flour
1 tsp bicarbonate of soda
Salt and pepper
Milk, to brush

METHOD
1. Preheat oven to 180°C and grease an eight-hole muffin tin.
2. Heat the oil in a pan and add the onion. Fry until golden, about 10 minutes.
3. In a bowl, mix the onion, grated baby marrow, buttermilk, mozzarella and eggs.
4. Fold in the flour, bicarb, salt and pepper.
5. Lay a ribbon of baby marrow at the base of each muffin hole, top with muffin mixture and lay another ribbon on top. Brush with milk.
6. Bake for 30 minutes, until golden. Remove from the oven and leave to cool in the muffin tin for 10 minutes.

Recipe & Styling: Chiara Turilli
Photography: Samantha Pinto

The post Baby marrow breakfast muffins appeared first on MyKitchen.

Are you looking for a delicious comfort food dinner that quick, easy to cook, cheap and good for you? Look no further than this yummy baby marrow and Galbani fresh mozzarella frittata

SERVES 8 // COOK TIME 40 min

INGREDIENTS
8 eggs 
2/3 cup cream
4 thyme sprigs
4 baby marrows, ribboned
1 ball Galbani fresh mozzarella, sliced

METHOD
1. Preheat oven to 180°C. Grease a 20 cm ovenproof pan. Place the pan in the oven to heat up while preparing the frittata.
2. Whisk eggs, cream and thyme until frothy. Season with salt and pepper. Pour into the prepared pan.
3. Arrange the baby marrow ribbons on top. Place in the oven for 12–15 minutes to cook.
4. Take the pan out, then turn on the oven grill.
5. Scatter half the mozzarella over the frittata. Broil until it is set and the edges are golden.
6. Scatter with remaining mozzarella, and season with salt and pepper.

The post Baby marrow and Galbani fresh mozzarella frittata appeared first on MyKitchen.