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Tag Archives: aubergine

Vegan Kare Kare

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This recipe already adapts the dish to make it vegan, but I had to make further adjustments. First, I was only able to find banana blossom canned. Second, I chose to get cheaper green beans rather than long beans. Third, I thought I had puffed rice – but I didn’t – so the sauce is a little thinner. And finally I had annato seeds but not powder, so I wasn’t able to get as pronounced a colour when I soaked them.

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Spicy Aubergine/Eggplant Fries

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Sometimes I just crave junk food. But whenever willpower permits, I try to substitute it for a healthy food that has a junk food “feel” to it. On a Thursday I made parsnip fries again, and then mini apple pies. But Friday I was still feeling the craving, so I made maple syrup mushrooms and sprouts, then aubergine fries.

Not being especially good at following directions, I made 1.5 times the quantity suggested and used it on only one aubergine, and included the middle bit. I didn’t put in any Tabasco, but I did put in some red chilli powder.

At 30 minutes some were crisp. I took them out and turned over the remainder, which were a bit on the soft side, and gave them another 7 minutes.

I’m not sure these are fries. But they are tasty!

Aubergine/Eggplant Curry

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This curry is made with tamarind and sesame seeds. It is not my favourite aubergine/eggplant dish.

Baby Aubergine/Eggplant and Peanut Curry

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Here’s the recipe I used.

Eggplant/Aubergine with Potato and Sweet Pepper

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I made this dish using a recipe which is no longer online. It required one eggplant, a couple of tomatoes, a few potatoes, an onion, 1 red chilli, 1 clove of garlic, 1 teaspoon paprika powder, 1 sweet red pepper, olive oil, salt, and fresh parsley, basil and sage.

Roasted Eggplant/Aubergine with Garlic

I thought I loved garlic. This recipe, which calls for one bulb of garlic per aubergine/eggplant is just a bit much for me to eat plain, but it is nice spread on some bread. I didn’t have Asian aubergines so I used another variety.

Goat Cheese and Spinach Flatbread

I made a flatbread from buckwheat and wheat flour, then mixed together two pastes as a base: baba ghanoush and roasted red onion purée. I topped it with spinach, cherry tomatoes and honey chèvre.