Big success with a new recipe !   :)

I realise this recipe comprises ingredients to be found elsewhere (e.g., it’s quite like eggplant parmigiana), but I can say without a shadow of a doubt that my sister and I consumed it last night with delight and regret: delight in its yumminess – regret in the eggplant’s not being a larger one.

What the scoring and baking of the eggplant did was to add a different dimension to the taste. We were able to eat all that garlic with absolute impunity, as well as the entirety of the eggplant’s skin. It was simply – wunderbar !

You might think it tiresome to have to bake and then re-bake, but you shouldn’t: have a glass of something you like, and talk of other things !


Baked eggplant with tomato & feta

Ingredients

  • 1 eggplant sliced in half lengthwise and scored criss-cross (like you do a mango)
  • feta to taste

Tomato sauce

  • 50ml olive oil
  • 5 cloves of garlic sliced
  • 4 ripe tomatoes chopped smallish (I did 16ths)
  • ½ 170g can tomato paste
  • fresh basil
  • seasoning
  • 1 tsp sugar
  • ½ tbsp balsamic vinegar

Instructions

  • Preheat the oven to 200C.
  • Brush the eggplant with plenty of olive oil, sprinkle with a bit of salt and then bake face-down in a baking dish for about 35 minutes or until the flesh is soft. (This will depend largely upon your … erhmm … ‘scorings’ in the eggplant: the closer the quicker cooked. Is that logic or what ?!   :D) You need to check how it’s going at half an hour.
  • Meanwhile, make the tomato sauce: heat the olive oil on medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic !) then add the chopped tomatoes, basil, tomato paste, ½–¾ cup water and season. Let simmer for about 15 minutes, then add the sugar and balsamic vinegar and stir in.
  • Pour the tomato sauce over the egplant halves and crumble over the feta, as thickly as you like.
    Bake for about another 10 minutes or until the tomato sauce is bubbling.

It will be my preference, next time I make this dee-lishus meal, to use thickly-sliced bocconcini rather than feta; but my sister is an LCHF eater and LOVES feta, so that was it.

Serve with a salad: you don’t need cooked vegies with this.

And I reckon I deserve a pat on the back for having found meals to suit P’s LCHF intake and my vegetarianism at the same time.

[grin]

Not vegan, no; but …

Vegetarian.

Again.

I was vegetarian for 6 years, until I started feeling faint a lot; so I gave it up and went back to being an omnivore. But even then I wasn’t eating a whole big lot of meat. My diet has always consisted of many vegetarian meals, interspersed with the occasional chilli con carne, or baked spaghetti, or curry, or stir-fry with chicken.

Now, having just the other day been reminded (in a book review by Whispering Gums) of the wonderful pleasure in NOT eating animals that have been pretty brutally killed – and honestly, when you look at it like that, it’s simply disgusting ! – I was very easily persuaded to follow the pendulum back again in changing my eating habits.

I have not the slightest intention of proselytising, I assure you.

This means only that I shall, every now and then, post an especially yummy recipe. It will be, of course, vegetarian; but it will be one that omnivores would enjoy if they gave it a burl.   :)

Shall I start with today …?

Why not ?!

Let’s start small …


Asparagus & halloumi entrée

Cooking Time, 15 minutes: Serves, 4

 Ingredients

  • 1½ tbsps olive oil
  • 2 bunches asparagus, woody ends broken off
  • 1 x 250g pkt halloumi cheese, drained, cut into 4 lengthways
  • 60g baby mesclun
  • Freshly ground black pepper

Method

  • Heat 2 tsp of the oil in a large non-stick frying pan over medium-high heat. Add the asparagus and cook, stirring, for 4-5 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm.
  • Reheat pan over high heat. Cook the halloumi for 1 minute each side or until golden.
  • Divide mesclun and asparagus among serving plates.
  • Top with a slice of halloumi. Drizzle with the remaining oil and season with pepper.

You will come to realise that almost every recipe I make contains either extra virgin olive oil or olive oil. I think it’s because Stringer’s sublime cooking skills always did – and why would I be likely to not do what he did ?   :)

Hold the phone !

Have just decided to add a second one, because it’s a kind of alternative and you would tell yourselves “Oh, she’s already posted this one – pfuh !” when you started to read it. But it’s actually quite different in all respects but one !


Pan-fried Halloumi Salad

Ingredients

  • some mint and parsley, chopped roughly
  • garlic clove, diced
  • ½ lemon
  • ½ long red chilli, finely diced
  • 80g halloumi
  • tbsp olive oil
  • 2 roma tomatoes cut into wedges
  • sprinkle paprika
  • tsp raw sugar
  • some cos lettuce

Method

  • Pre-heat the oven to 180°C.
  • In a large bowl add the chopped herbs, diced garlic and chilli, the zest of the half lemon and its juice and the olive oil.
  • Slice the halloumi into 1cm thick rounds and toss around in the herb mixture, setting aside to marinate for 20 minutes.
  • Meanwhile, arrange the tomato wedges on a baking tray; sprinkle with sugar and paprika, a little salt and pepper and drizzle with olive oil.
  • Roast in the pre-heated oven for 20 minutes until soft and golden. Remove from oven and set aside to cool.
  • Place a large fry pan over a medium-high heat; once at temperature, add the halloumi mixture to the pan.
  • Fry until halloumi is golden (about 3′-4’) then remove from heat.
  • Arrange the lettuce leaves on a plate, top with the cooled roasted tomatoes and then the halloumi mixture; dress with remaining pan juices.

Believe me: this is VERY yummy indeed !