Eggplant parms with garlicky greens: A delicious vegetarian dish from The Cook Up with Adam Liaw


If you are looking for a hearty and satisfying vegetarian meal, you might want to try the eggplant parms with garlicky greens recipe from The Cook Up with Adam Liaw. This dish features golden and caramelised eggplant slices topped with a rich tomato sauce and melted cheese, served with a side of crisp and tender green vegetables tossed in garlic and olive oil. It is easy to make, full of flavour, and perfect for any occasion.

How to make eggplant parms with garlicky greens

To make this dish, you will need some large globe eggplants, crushed polpi tomatoes, garlic, basil, a three cheese blend (including mozzarella and parmesan), olive oil, salt and pepper. You will also need some green beans, broccolini, snap peas, baby spinach, and trout roe (optional) for the garlicky greens.

Eggplant parms with garlicky greens: A delicious vegetarian dish from The Cook Up with Adam Liaw
Eggplant parms with garlicky greens: A delicious vegetarian dish from The Cook Up with Adam Liaw

First, you need to halve the eggplants lengthways, keeping the stems attached. Then, use a small knife to cut a criss-cross pattern into the flesh-side of the eggplant and drizzle generously with olive oil. Grill the eggplant halves for a few minutes per side, until cooked through and golden.

Next, you need to make the tomato sauce by heating some olive oil in a saucepan and adding the tomatoes, garlic, basil, salt and pepper. Cook for about 15 minutes, until reduced to a thick sauce.

Then, spread the tomato sauce over the flesh side of the eggplants and sprinkle with grated cheese. Grill for another few minutes until the cheese is melted and bubbly.

Finally, you need to make the garlicky greens by heating some more olive oil in a frying pan and frying the garlic for a minute. Add the beans, broccolini and snap peas and cook for another two minutes, tossing occasionally. Add the baby spinach and cook until just wilted. Season with salt and pepper.

To serve, place an eggplant parm on each plate and spoon over some trout roe if desired. Serve with the garlicky greens and enjoy!

The Cook Up with Adam Liaw: A new food show on SBS

The Cook Up with Adam Liaw is a new food show on SBS that features the popular chef and author sharing his passion for cooking and eating with viewers. The show airs every weeknight at 7pm and offers a variety of recipes, tips, stories, and guests from different cuisines and cultures.

Adam Liaw is best known for winning the second season of MasterChef Australia in 2010 and has since written seven cookbooks, hosted several TV shows, and become a regular contributor to various publications. He is also an ambassador for UNICEF Australia and Tourism Australia.

The Cook Up with Adam Liaw aims to inspire home cooks to try new dishes and ingredients, as well as celebrate the diversity and richness of Australian food culture. The show covers topics such as indigenous ingredients, family favourites, comfort food, street food, fusion food, vegan food, baking, desserts, and more.

Some of the guests that have appeared on the show include chefs Matt Moran, Kylie Kwong, Poh Ling Yeow, Anna Polyviou, Dan Hong, Shane Delia, Melissa Leong, Jock Zonfrillo; celebrities Julia Zemiro, Rove McManus, Yumi Stynes; comedians Nazeem Hussain; musicians Montaigne; actors Miranda Tapsell; writers Benjamin Law; sports stars Cathy Freeman; and many more.

The show also features segments such as Adam’s Kitchen Hacks, where he shares his tricks and shortcuts for cooking; Adam’s Food History Lessons, where he explores the origins and stories behind different dishes; Adam’s Food Adventures, where he visits local producers and markets; Adam’s Food Challenges, where he attempts to recreate or improve iconic dishes; and Adam’s Food Requests, where he responds to viewers’ questions and requests.

The Cook Up with Adam Liaw is a fun and informative show that showcases Adam’s love of food and his engaging personality. You can watch it on SBS or stream it on SBS On Demand.


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