Image
  • Welcome!
  • About
  • Blog
  • Recipes
    • Soups
    • Salads
    • Dips, Spreads & Sauces
    • Main dishes
    • Sides & Starters
    • Desserts
    • Drinks
  • Contact

Archive for eggplant

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!

Share this:

  • Email
  • Print
  • Tweet
  • Pocket
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 →

Share this:

  • Email
  • Print
  • Tweet
  • Pocket
No Comments
Categories : bake, dinner, Food, Mediterranean, Recipe
Tags : aubergine, easy recipe, eggplant, vegan, vegan food
Posted by VK 
· March 15, 2015 
· No Comments

Mediterranean March – Week 2, a side of everything please!

Each meal has been like a tasting plate, with small portions of several different dishes.

Provençal Style Carrots with Star Anise

Provençal Style Carrots with Star Anise

Day eight
Not having had dinner the night before we still had quite a lot of leftovers – yes we always have lots of leftovers, I know. So I decided to make a couple of side dishes to go with them. When grocery shopping a couple of days earlier I saw, and got very excited by, some baby rainbow carrots – purple, yellow and of course orange. Sometimes it’s the little things. We don’t see them for sale here all that often, so it’s a bit of a treat. They got made into Provençal style carrots with star anise – cooked in red wine and spices, then boiled down with a little sugar to make a glaze. Yum!

Baked Brussels sprouts with garlic

Baked Brussels sprouts with garlic

The other dish was Brussels sprouts, for some reason I’m very attached to tiny cabbages, even though we don’t really eat them that often. Steve isn’t a huge fan, but I  find them hard to resist – they’re just so cute! Is it just me that finds them adorable? The dish was Baked Brussels sprouts with garlic, this one was really simple, lightly steamed then baked covered in the oven with garlic and vegie stock – easy but delicious!

Simple pesto pasta

Simple pesto pasta

Day nine
With lots of leftover side dishes I decided to just make a super quick and Simple pesto pasta dish to have with them. I cooked some penne, (just because that’s what we had, any pasta would work) drained it, then tossed it with some savoury yeast flakes and pesto then mixed in some chopped spring onions, halved cherry tomatoes and baby spinach leaves, plus a good grind of fresh pepper. Easy!

Spanish style garlic mushrooms

Spanish style garlic mushrooms

Day ten
To add into the mix I decided to make some simple Spanish style garlic mushrooms. I don’t know about you, but I love garlic mushrooms! They’re fabulous for a quick but delicious breakfast on some nice toasted sour dough. The real treat here is the addition of lemon juice near the end, and the fresh herbs of course!

Quick farmer's paella

Quick farmer’s paella

Day eleven
Steve stepped into the kitchen, and made his first ever paella! The title is a little misleading, since it’s not that quick, but it certainly is very tasty! Quick Farmer’s Paella, Spanish of course, packed full of vegies, beans and nuts. He also made Roasted Greek Potatoes with Lemon and Oregano. I don’t know what it is about potato and lemon, but it’s a winning combination.

Eggplant croquettes

Eggplant croquettes

Day twelve
We had some cauliflower and eggplant that needed to be used, so they were the focus of my efforts in the kitchen. The eggplants were oven roasted and processed with some breadcrumbs, herbs etc, then formed into little patties, coated in more breadcrumbs and baked in the oven and then served with a simple tomato sauce – Eggplant Croquettes with Tomato Sauce. They were an absolute winner! The other dish was Pasta with Sicilian Cauliflower Sauce. The cauliflower is chopped into small pieces and cooked until very tender with tomatoes herbs etc. It’s surprisingly tasty and goes really well with a small type pasta.

Pumpkin & mushroom polenta pie

Pumpkin & mushroom polenta pie

Day thirteen
There was still leftover paella and pasta, so I decided to throw a polenta dish into the mix. Pumpkin and Mushroom Polenta Pie – a layer of roast pumpkin smothered in pesto, fresh polenta poured over that, followed by a layer of lightly roasted sliced mushrooms and topped with the leftover tomato sauce from the eggplant croquettes and baked in the oven. Yum!

Italian Genoise cake with chocolate sauce

Italian Genoise cake with chocolate sauce

Day fourteen
With enough food left to feed us for a few days, I decided to try a dessert. I had a recipe for a basic Italian Genoise cake which made 2 thin layers. So I sandwiched those together with some strawberry jam and served it with coconut yoghurt, fresh strawberries and chocolate sauce. Oh yum!

Share this:

  • Email
  • Print
  • Tweet
  • Pocket
No Comments
Categories : dinner, Greek, Italian, Mediterranean, Mediterranean March, pasta, Recipe, side dish, Spanish
Tags : eggplant, Greek, Italian, Mediterranean, Mediterranean Food Month, Mediterranean March, mushrooms, paella, pasta, Spanish, vegan, vegan food
Next Page »

Find me on …

Sign up for newsletter

Follow me on Bloglovin’

Follow

OR

Get notified of new posts via email

Recently in the kitchen

  • Where do you get your calcium?
  • Not a stew, not a soup, it’s a stoup
  • Where do you get your vitamin B12?
  • Recipe for cooler weather – German lentil soup
  • Where do you get your iron?

Looking for something?

Blog post categories

Visit the archives

Get notified when there's a new post

Vegie in the Kitchen · Copyright © 2019 All Rights Reserved
iThemes Builder by iThemes · Powered by WordPress
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.