INGREDIENTS
1 kg
eggplant
900 gs
sweet potatoes
1 serving
extra virgin olive oil
1 serving
sea salt and cracked pepper
1 cup
basil leaves
75 gs
mozzarella
1 1/5 kgs
cauliflower florets
1 tsp
extra virgin olive oil
1
brown onion
2 cloves
garlic
80 mls
milk
1 tsp
sea salt flakes
40 gs
parmesan
700 gs
silverbeet
1