Yesterday was a chilled day at home, we brunched on the leftover pizza and then I decided to make some bean patties for dinner. I also wanted a fresh but filling salad to go with the patties and green beans stroke my fancy! Ingredients (12 patties) 3 cups mixed boiled beans (I used chickpeas, red beans and mung beans)1 aubergine (or eggplant if you are more familiar wi
Auberginer skrælles, skæres i skiver og drysses med groft salt.......
Dyppes i mælk og så i en blanding af mel og rasp, steges i olie.........
De stegte aubergineskiver.........
Hytteostblandingen........
Den bedste tomatsauce jeg kan købe mig til på denne side af Atlanten.........
Et lag tomatsauce i bunden og så skiver af aubergine.......
Et klat af hytteostblandingen og så n
Hello, this is Ryan's fiancée! So tonight was my turn to cook! Now this doesn't happen very often, I am usually only allowed to do the pudding but today I made the main course. I was flicking through my Weight Watchers magazine (in a bid to try and shift a few pounds before the wedding) and saw this recipe and thought it looked yum! Just my type of meal - full of veggies. Now for those of you w
My friend Emily's grandmother was Greek and taught her some great Greek dishes which she's shared with me over the years. She's actually partly responsible for my interest in herbs and spices. One of her best recipes is for Moussaka. I've updated some things, grilling the eggplant and using sun dried tomatoes instead of tomato paste, but otherwise it's pretty close to her grandmother's recipe.
I have been looking for a way to use up my last aubergine, so I tried making this rice. It worked out quite well, and would be good as a side dish.Ingredients1 aubergine1 courgette1 clove garlic100 g riceOlive oilOregano15 cherry tomatoesSalt and pepperChop the aubergine into about 1 cm cubes, and place in a colander. Now sprinkle liberally with salt. This is because aubergines are quite bitter, the salt on the outside draws out the water by osmosis, and this takes away the bitter flavour. Leave for about 30 minutes to draw out all the bitter flavour, and then rinse well under cold water. This will remove most of the salt, for those who are concerned about eating too much salt in their diet.Now, cook the rice according to your usual method or the pack instructions.Whilst this is cooki
I picked up some aubergines and peppers at a market today, not locally as we only have Tesco near us, but made a trip further afield to the next town (what an adventure)! It was one of those special offers where they sell any bowl of fruit or veg for £1, and I can't resist a bargain. So I then had to find something to do with them!I was inspired by Helen at Food Stories with her recipe for Broccoli and Anchovy Pasta with Roasted Aubergine Sauce. I am not (yet) adventurous enough to try making my own pasta, and besides I have not got a pasta maker! But her sauce provided the inspiration for tonight's dinner. The resulting sauce reminded me of some Lloyd Grossman sauces in jars that I used to eat as a student very regularly, it was really rich and tomatoey, with a nice sweet flavour wh
Le caviar d'aubergine est souvent servi en entrée sur des tartines de pain grillé; la recette est simple, peut être préparée à l'avance et peut également être agrémentée à volonté (parmesan, fines herbes, câpres, épices...).Dans la recette d'aujourd'hui, [...]
1 pound eggplant, cut into cubes2 tablespoons olive oil4 stalks celery, sliced1 onion, sliced8 ounces tomatoes, peeled and chopped2 tablespoons capers2 tablespoons pine nuts1 tablespoon granulated sugar1/2 cup red wine vinegar1/4 cup large green olivesSalt, to tastePepper, to tasteSprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour. Dry themthoroughly on paper towels. Hat plenty of olive oil in a pan and fry the eggplant until they are brown.Drain on paper towels. Fry celery in the same oil as the eggplant and, when brown, remove from thepan. Add onion and cook until soft. Add tomatoes and cook gently for 10 minutes. Add remainingingredients, return the eggplant and celery to the pan, and simmer another 5 minutes. You may canthis or serve it cold after making.To can, pour into glass jars, seal and boil for 20 minutes. It will keep for months.
Bake very well 2-3 big aubergines, peel them and put them in a tureen, cut them in large slices and mash very well. Pound some cloves of garlic with some salt and add to the mashed aubergines. Then peel and grate 4-5 tomatoes and put them in a pan to fry with 1 coffee cup oil and some salt. Fry until the water boils away and the tomato sauce boils down. Wait a couple of minutes for the sauce to get cool and add to the aubergines. Mix everything very well and pour in a salad bowl. Decorate with slices of boiled eggs, tomatoes or cucumbers. Powder with fine cut parsley.
Cook 150g diced bacon in a hot frying pan or wok. When the bacon is crispy add 1/2 shredded green cabbage, 1 diced aubergine (eggplant) and stirfry thisa few minutes. Add 2 tablespoons ketjap manis (or soy sauce). Season it lower the heat and let it simmer fot about 10 minutes. Serve with some potatoes. Enjoy!
SametasteFilled ChickenRotelle all' AmatricianaOven Baked Chicken BreastRice with Marinated Pork Chops, Apple and MushroomsRavioli with Spinach and Bacon
I am still into eating less meat and it is going pretty well so far. Today I made a aubergine lasagna. In the tomato sauce I replaced the minced meat with blended beans and I put fried aubergine sticks on every other layer. It tasted great.
I found this recipe in Curries & Bugles - A Memoir & Cookbook of the British Raj by Jennifer Brennan. The book has over 200 recipes peppered with little illustrations, old photographs and short nostalgic notes that reflect a rare warmth and affection for the country where she was born and raised and her forefathers ruled.I made the mistake of trying this recipe with really small aubergines. They're hell to stuff. Jennifer recommends the 5 inch long ones.what to take6 aubergines about 5 inches long2 tablespoons ghee1 small onion finely chopped2 teaspoons coriander powder1 teaspoon jeera (cumin) powder1 teaspoon chili powder1/2 teaspoon turmeric powder1/2 inch fresh ginger finely chopped2 sprigs of coriander leaves choppedsalt to tastehow to makeParboil the aubergines for about 5 minutes. Cool and cut lengthwise and scoop out the flesh. Reserve the skins.In a pan, heat half the ghee over medium heat and fry the onions till golden brown. Add the spices and salt and fry for another 3 mi
