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Preheat oven to grill, about 180C
Grab your cupcake tray
Cut baking paper just larger than the tray. If you have muffin cases, skip ahead to step 8.
Cut into three strips
Cut into squares larger than the cake circles
Place on top with weights to shape the paper. This makes it easy to pour in the egg mixture.
Rinse the eggplant, capsicum, and corriander.
Wash the vegetables
Cut the top off the capsicum and discard both the top and the seeds.
Cut in half and into thin slices.
Cut capsicum to smaller strips and put aside.
cut the eggplant into disks and discard the leaf top.
cut disks into cubes
add oil to a frying pan, enough to cover base.
Add minced garlic
Once fragrant like this, add vegetables
leave vegetables to simmer and reduce.
Cut off a third of the coriander to use.
Finely chop up the coriander
in a mixing bowl add the coriander,
Italian Herbs, Rosemary, Sage
Add Italian Herbs, Rosemary and Sage.
Add half a tsp of minced garlic
add a dash of milk, or alternatively water.
Egg mixture Done
Pour egg mixture into the cups. Go about halfway up the metal.
Spoon the vegetable mix in.
Top with cheese, if desired.
Place in heated oven until golden brown on top
Serve as appetisers or...
Morning breakfast prepped for the week!