Sunbeam Café Grandé GC2400 Instruction/Recipe Booklet page 20

Contact Grill Recipes continued
Sweet Potato and Chickpea Patties
500g sweet potato, peeled, cooked
420g can chickpeas, drained, rinsed
¹⁄ ³ cup couscous
2 tablespoons fresh coriander
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 cloves garlic, crushed
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
Fresh coriander, to serve
1.Place sweet potato and chickpeas in the
bowl of a food processor. Process until a
smooth paste. Add remaining ingredients
to the bowl and pulse until well combined.
Season to taste with salt and pepper.
2.Shape mixture into 6 patties. Place on
a lined tray. Cover and refrigerate for 30
minutes.
3.Preheat Contact Grill for 3-5 minutes.
4.Spray preheated plates with cooking spray.
Place patties on grill. Close lid and cook
for 4-6 minutes or until heated and golden.
Serve.
18 18
Makes 6 Eggplant Parmigiana
4 large eggplants, cut into 2cm slices
2 onions, finely sliced
1 tablespoon olive oil
3 x 400g cans chopped tomatoes
2 teaspoons fresh oregano
1 teaspoon caster sugar
1 bay leaf
1 ½ cups grated mozzarella cheese
¾ cup grated parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil, to serve
1.Preheat oven to 180°C. Preheat Contact
Grill for 3-5 minutes.
2.Spray preheated plates with cooking spray.
Place eggplant on the grill. Close the lid
and cook in batches for 3-5 minutes or
until tender. Set aside.
3.Place onions on the grill and drizzle with
oil. Close the lid and cook for 3-4 minutes
or until tender. Set aside.
4.In a separate bowl combine tomatoes,
oregano, sugar and bay leaf. Season to
taste with salt and pepper.
5.In a small bowl combine mozzarella and
parmesan cheese.
6.Preheat oven to 180°C. Grease a 25x25cm
oven proof dish. Cover base of dish with
one third of the eggplant. Cover with a
third of the tomato and cheese. Season
to taste with salt and pepper. Repeat for
another 2 layers. Top with cheese.
7.Bake for 30 minutes or until golden and
bubbling. Serve with fresh basil.
Serves 4-6