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Archive for aubergine

Posted by VK 
· March 31, 2016 

Easy eggplant bake

 

eggplant-platedIngredients

1 globe eggplant, sliced
8-10 largish button mushrooms sliced
1-2 carrots sliced
1 ½ -2 cups shredded green cabbage
700g pasata
2 cloves garlic, minced
1 ½ cups cooked chickpeas
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
2 tbsp non-dairy plain yoghurt
fresh breadcrumbs
salt & pepper to taste

Slice the eggplant into rounds roughly 1 cm thick. Cover in salt and set aside for 15-30 minutes, then rinse really well.

In a bowl combine the pasata, garlic, herbs, salt and pepper and mix well. Spread a little of the tomato sauce in the bottom of your baking dish, just to stop it from sticking. Next line the dish with about half the mushroom slices then scatter about half of each of the carrots, cabbage and chickpeas on top. Spoon over some of the tomato sauce then put a layer of eggplant slices on top. Repeat with another layer of vegetable, and spoon over some more pasata. Reserve about half a cup or so for the very top and mix that with the yoghurt. Put on your top layer of eggplant, the spoon the last of the tomato sauce on top. Spread a nice thick layer of breadcrumbs on top, and then cover with foil, or use a lid if you have one that fits well.

Place in a preheated oven (200°C) and cook for an hour. After the hour is up remove the foil or lid, lower the heat to 180°C and cook for a further 30 minutes to allow the top to crisp and some of the liquid to evaporate. Enjoy while it’s hot!

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Categories : bake, Recipe
Tags : aubergine, easy, eggplant
Posted by VK 
· March 31, 2016 
· No Comments

How I learned to love eggplant, plus an easy eggplant bake

Confession: there was time I hated eggplant.

I’d never had it prepared well, so my only experience of eggplant was tasteless and rubbery. I wasted years avoiding any dish with eggplant. Until the day a friend brought some marinated eggplant to a BBQ we were hosting. Lebanese eggplants (long skinny ones) halved and soaked in a miso marinade. When we cooked them on the BBQ they smelled delicious and turned out soft and gooey. Oh yum!

While I was converted to the Lebanese and similar varieties of eggplant, I was still a bit wary of the larger globe variety. After all, they were known to be bitter with tougher skins and recipes usually called for them to be salted before cooking. Read More →

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Categories : bake, dinner, Food, Mediterranean, Recipe
Tags : aubergine, easy recipe, eggplant, vegan, vegan food

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