Aubergine parmigiana

Ingredients

• 2 tbsp olive oil, plus extra for brushing
• 3 garlic cloves, crushed
• 3 thyme sprigs
• 8 large sage leaves, finely chopped
• 4 x 400g cans chopped tomatoes
  
• 3 tbsp red wine vinegar
• 3 tsp  sugar
• 6 large aubergines sliced lengthwise as thinly as you can
• 100g vegetarian parmesan-style cheese, finely grated
• 85g white breadcrumb
• 50g pine nut
• 2 x 125g balls vegetarian mozzarella cheese, torn into small chunks
• handful of basil leaves
  

Method

Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.

Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.

In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.

Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad of your choice.

Option- once the aubergine slices are soft, you can sprinkle some breadcrumbs with cheese and roll it and stack on sauce.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

Stuffed Baby Eggplants / Brinjal / aubergine

 

 While researching this dish, I discovered that not only are eggplants delicious – they’re also very healthy. They contain dietary fiber, potassium, magnesium, iron, and Vitamins B6 and C. They’re also a good source of anthocyanin and other antioxidants (most of it is in the skin). All of these nutrients are beneficial for heart health, controlling cholesterol levels, weight management, and reduction of the feeling of hunger. Other benefits are improvement of cognitive functions and even some degree of cancer prevention. They’re even better stuffed and roasted. These make for a perfect appetizer or just a healthy snack when you feel like munching.

Ingredients for Roasted, Stuffed Baby Eggplants: 

 

Olive oil - 2 tbsp. 

 

Baby eggplants - 10 

 

Salt - to taste 

 

Ground black pepper - to taste 

 

Sliced almonds - 1 tbsp. (toasted) 

 

Feta cheese - 1.7 oz. (50 g) 

 

Sun-dried tomatoes - 3 tbsp. (diced) 

 

Honey - 1 tbsp. 

 

Balsamic vinegar - 1/2 tbsp.

 

 Parsley/ coriander leaves - 2 tbsp. (chopped)

Method of preparing the Roasted, Stuffed Baby Eggplants: 

 

Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and grease with olive oil. 

 

Wash the eggplants and slice 3/4 through each one lengthwise, do not cut all the way to the stem (you want stuffed eggplants, not eggplant burgers).

 

Place the eggplants on the baking sheet. Drizzle olive oil on the eggplants and add salt and pepper to taste. 

 

Roast the eggplants for 20 minutes, then crank it up to max to broil them for an additional 3-5 minutes, until skins start to wrinkle. Let cool. 

 

Toast your almond for 1-2 minutes on a hot pan until they are lightly golden. Put them in a bowl and set them aside. 

 

Combine feta cheese & sun-dried tomatoes in a small bowl and mash together. 

 

If you’re feeling wild, add a few of your toasted almonds into the mix for more crunch. 

 

Stuff each eggplant with a small amount of the mix and sprinkle the rest of your toasted almonds on top. 

 

Drizzle the honey and balsamic vinegar mix on top and garnish with some chopped parsley. 

 

 

Chef's Tip: If you don’t like sun-dried tomatoes, you can always switch them out for dried cherries or cranberries for a sweeter taste. Likewise, if you don’t like feta, replace it with goat cheese or another white cheese you love. 

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

Delicious Grilled Aubergine Rolls

By brushing aubergine slices with oil and griddling them, you can make them strong enough to hold a filling, while still having that pleasant, caramelized finish on the surface. Here’s how to make some delicious grilled aubergine rolls.

Grilled Aubergine Rolls

Ingredients

Aubergine

• 3 medium aubergines
• 1 teaspoon cumin seeds, toasted
• 1 pinch of salt
• 4 ½ tablespoons of olive oil 

Quinoa and Paneer Filling

• 3 ½ oz. of quinoa
• 1 small onion
• 1 teaspoon ginger-garlic paste
• ¼ teaspoon chili powder
• 3 ½ oz. paneer, grated
• 1 teaspoon garam masala
• Bunch of coriander, chopped
• 1 dash of vegetable oil
• 1 teaspoon salt

Crunchy Vegetables 

• 1 red beetroot, coarsely grated
• 2 carrots, coarsely grated
• 1 red pepper, cut small

Directions
1. Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside.
2. Mix 3 ½ tablespoons of olive oil, toasted cumin, and salt in a bowl.
3. Trim the aubergines and slice lengthways into 1/8 inch thick slices. Brush the slices with the oil marinade.
4. Place a griddle pan or large frying pan over a medium heat and add 1 tablespoon of olive oil. Once hot, fry the aubergine slices for around 2-3 minutes on each side until they’re soft and colored. Once cooked, set aside on a kitchen towel to drain.
5. For the paneer and quinoa filling, place a non-stick pan on a medium heat and add some vegetable oil. Once hot, add the onion and sautée until they’re light brown in color.
6. Add the ginger-garlic paste, turmeric, salt, and chili powder and sauté for another 2 minutes.  
7. Add the cooked quinoa and cook for 5-7 minutes, then add the grated paneer and remove from the heat. Finish with the garam masala powder and chopped coriander.
8. Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each and add the vegetables. Roll up each slice to enclose the filling.

 those interested in cancer & health related topics are free to see my blog-  http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me
http://gscrochet designs.blogspot.com

For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com

MIXED VEGETABLE RICE - SOUTH-INDIAN STYLE

INGREDIENTS
for making masala
coriander seeds 1 tbsp
chana dal 1 tbsp
urad dal 1/4 tsp
methi seeds 1/8 tsp
dry red chilies 3-4 or as per taste
fresh grated coconut  1/4 cup or roughly 3 tbsp

For rice
rice 1 cup
arhar dal 1/2 cup
pressure cook both together for about 3 whistles or you may cook them separate too

For making gravy
tamarind juice thick 1 cup or paste 2 tbsp
pumpkin chopped 2 tbsp
carrot chopped 3 tbsp
beans chopped 2 tbsp
peas 3 tbsp
potato 1 big chopped
brinjal one chopped ( optional)
drum-stick 1 big chopped into 2-3" long pieces
curry leaves few
coriander leaves chopped 3 tbsp
oil 1 tbsp
mustard seeds 1 tsp
hing little
methi seeds 8-10
cashew nuts chopped 1 tbsp
ghee 1 tbsp
( keep the chopped vegetables in a vessel with water)
turmeric pdr. 1/2 tsp
salt to taste

METHOD
roast the ingredients for masala except coconut, add coconut, grind to a fine paste adding little water.
pressure cook rice and dal till soft not over-cooked
for making gravy
in a big pan / kadai add oil, once hot add mustard seeds, once it crackles, add methi seeds, curry leaves and hing, drain the veges and add to the pan, along with little turmeric pdr. adding tamarind juice, if adding tamarind pulp, add enough water, so that the vegetables can get cooked in that, you may cover and cook the pan till vegetables are soft. 
add the ground  masala, add little water, as the gravy can be little watery, let it simmer for about 4 minutes adding half of the coriander leaves, then add the cooked dal and rice along with salt to taste, mix well, last add ghee and half of the remaining dhania, reserving rest for garnishing along with cashew nuts( if preferred, cashew nuts can be fried in ghee and mixed too).

This in Tamil is called kadamba chadam, i.e. mixed vegetable rice, serve hot with roasted papad to complete the meal, have some buttermilk.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

 for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com

BRINJAL( Aubergine) CRUMBLE

INGREDIENTS

Brinjal cut into  thin rounds  1 bowl

Besan 3-4 tbsp

Salt to taste

Haldi / turmeric  pdr.  1 tsp

Jeera/ cumin pdr.  1tsp

Chili pdr. 1 tsp

Water just enough to coat all together

Oil 3-4 tbsp

Mustard seeds 1 tsp

Hing ¼ tsp

Lime juice 1 tbsp

Sugar 1-2 tsp

Sesame seeds/ til 2 tsp

Garam masala pdr. 1 tsp

METHOD

Heat 3 tbsp oil in a heavy pan/kadai, add mustard seeds, once it crackles, add hing, add the brinjal mixture, keep it on low flame and turn only when the bottom is brown.

Once you turn, add little oil, cook till the bottom is also brown, then turn it, crumble it well, and cook adding garam masala pdr, sugar, til, if need be add little oil, till brown all over, turning it around so it is uniformly brown. Add lemon juice, mix and remove. Serve hot with roti, dal or with rice and dal.

 hose interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/
 
 for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-
http://knee replacement-stickclub.blogspot.com

Spicy versatile chutney

INGREDIENTS
oil 1 + 1 tsp
urad dal 1 tbsp
dry red chilies 3-4
round big brinjal 1finely chopped around 200-250 gm
tomato 2 big finely chopped
salt to taste
sambar masala 1 1/2 tbsp
ginger 1" finely grated or chopped
water roughly 1/2 cup

METHOD
heat oil, add urad dal and red chilies fry till dal turns light brown, add chopped brinjal, mix well add 2 tbsp of water, cook till brinjal is cooked 
add grated ginger, chopped tomatoes, add 2-3 tbsp of water, let it cook for 4-5 minutes on medium flame, once tomatoes are well cooked, add salt and sambar masala, mix well, remove, cool and grind to a fine paste.
This chutney goes well with idli, dosa, stuffed parantha, bread toast, roti, can mix with plain rice and eat along with some ghee and roasted papad.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

 for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Crisp Brinjal / aubergine

Cut brinjal into round pieces around 1/2" thick each

Sprinkle salt, spices of your choice, let it marinate for about 20 minutes

Then shallow fry in a hot pan with little oil, till crisp on both sides, serve hot with lightly spices curd.

It can be served as a starter and along with rice/ roti.

 

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

 for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

Stuffed veges Pulao ! A complete meal

INGREDIENTS
for stuffing
peanuts roasted and powdered roughly 1/2 cup or about 3-4 tbsp ( those who are allergic to it, can use roasted chana dal ( pottukadalai powdered)
jeera pdr. 2 tbsp
coconut grated 1/4 cup
chili pdr. 1 tsp or to taste
salt to taste
coconut milk 2-3 tbsp to mix the spices
haldi ( turmeric pdr.) 1/4 tsp

Veges
small round brinjals 5-6, slit cross wise on top but not till the end, after removing the stalk
baby potatoes/ small potatoes peel and slit cross wise  5-6 ( immerse both potatoes and brinjal in water till you slit)
small sambar onions( shallots) 6-8  slit on top cross-wise
you can use tomatoes too if you prefer after removing the pulp, which you can mix with masala instead of wasting it, 3-4
those who are fond of mushrooms can use 4-6 small button mushrooms, remove the stalk to fill after wiping it clean
you may even use few cauliflower florets  or broccoli florets, then cut into big, so masalas can go inside it

To make pulao
oil 2 tbsp
ghee 1 tbsp
jeera/ cumin 1 tsp
ginger finely chopped 1 tsp
green chilies finely chopped 1 tsp ( optional or to taste)
onion finely chopped 3 tbsp
haldi ( tumeric pdr.) 1/4 tsp
red chili pdr. 1 tsp optional or to taste
rice 1 cup soaked for 20 minutes
water 2- 2 1/2 cups ( it depends on the rice you use and you need a bit more to cook the veges)
salt to taste
coconut milk  3-4 tbsp
boiled green peas 3 tbsp or you may use cooked kabuli chana ( garbanzo/ chick peas) or kidney beans ( rajma) cooked
fresh coriander leaves 2 tbsp chopped

METHOD
mix all the spices for stuffing, add enough coconut milk, so when you stuff, the stuffing will not fall out
slit veges cross-wise, stuff the prepared masalas in each vege and keep aside
heat oil and ghee in the pressure cooker, add jeera, once it crackles, add ginger, green chili, fry for a minute
add chopped onion fry till transparent, add drained soaked rice, the soaked water can be used for cooking, if you soak in double the amount of water, use the same, as it will contain water soluble vitamins, add haldi and chili pdr. mix well, and stuffed veges, also the remaining masalas, add salt for the rice, water as needed, close the lid and cook for 2 whistles.
Once the pressure has gone, you may add cooked peas, kidney beans or chana, coconut milk, mix well, add 1 1/2 tbsp coriander leaves, mix well, keep it covered on low flame for 3-4 minutes, then serve hot by sprinkling remaining dhania on top and with roasted papad and cucumber or tomato raita to make a complete meal.

it will make a complete meal, as it has carbs, veges for vitamins and minerals, proteins from peants, peas and beans or chana, also protein from curd in raita and papad.

 

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

 for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com