Vegetarian Bobotie
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 2 slices white bread, crusts removed
- 115 ml milk
- 1 tablespoon butter
- 1 tablespoon oil
- 2 medium onions, finely chopped
- 250 g macadamia nuts (or unsalted peanuts)
- 100 g blanched almonds
- 2 garlic cloves, finely chopped
- 2 green chilies, seeded and finely chopped
- 2 1⁄2 cm fresh ginger, peeled and grated
- 2 large carrots, peeled and chopped
- 1 teaspoon mixed spice
- 1 teaspoon curry powder
- 100 g dried apricots
- 1 small lemon
- 4 fresh bay leaves
topping
- 150 ml yogurt
- 2 eggs
Directions
- Preheat oven to 190°C Soak the bread in the milk.
- Melt the butter with the oil in a frying pan and fry the onions for 10 minutes until soft and slightly browned.
- Put the nuts ina baking tray and bake for about 5 minutes until golden, then chop roughly.
- Add the garlic, chillies, ginger, carrots and spice to the onions and cook over a low heat for 3 minutes, stirring.
- Add the soaked bread and milk, stirring well to break up all the bread.
- stir in the nuts and apricots.
- Grate the zest from half a lemon and set aside. Squeeze the juice and stir into the nut mixture, then season with salt and pepper.
- Spoon the mixture into a greased shallow 1.5 liter ( 2 3/4 pint) ovenproof dish.
- Arrange bayleaves on top, then scatter lemon zest. bake 15 minutes.
- whisk the eggs and yogurt together, season then pour over bobotie.
- Bake for 30 mintes until the topping is set and golden.
- Serve with yellow rice.
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