Meatless Eggplant (3) Collection
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| eggplant saute |
| stir-fried veggies with mozzarella |
| vegetable lasagna |
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| |
| >from: "tabee" <tabee...@netzero.net> |
| >i would like some easy vegetarian (can include dairy products) recipes |
| for |
| >eggplant |
| |
| |
| eggplant sautee |
| |
| category: main dish / side dish, vegetarian, low carb - start preparing |
| 1 hour ahead! |
| preparation time: 1 h + 15 min. |
| servings: 2 |
| |
| 1 large | eggplant |
| 1 tsp | olive oil (originally 1 tbsp per 1 large eggplant) |
| 4 clove | garlic |
| 2 Tbsp | tomato sauce |
| dash | salt, pepper and parsley |
| 1 Tbsp | tamari soy sauce |
| |
| wash eggplants, peel them, chop them to cubes, salt and leave for 1 hour. |
| drain. chop garlic. heat olive oil in wok, then add eggplants, turn the |
| heat down and saute. when they're almost done, add garlic, tomato sauce, |
| pepper and parsley. |
| |
| serving suggestion: black rice |
| |
| 1 | serving calories =3d 98,5; carbs =3d 17 g; fat =3d 3 g; proteins =3d |
| | 3,5 g |
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| |
| |
| |
| stir-fried veggies with mozzarella |
| |
| category: main dish, low carb - oven-prepared! |
| preparation time: 1 hr |
| servings: 3 |
| |
| |
| 1 tsp | olive oil |
| 1/2 | onion |
| 1 | middlesized zucchini |
| 1/2 | middlesized eggplant |
| 1/4 | of a big yellow pepper |
| 90 g | of mushrooms (canned, but fresh would be even better!) |
| 2 clove | of garlic |
| 3 | green olives |
| 50 g | of tomato sauce |
| 1/2 Tbsp | of cooking cream |
| pinch | of curry |
| | a few drops of tabasco |
| 1/2 Tbsp | of tamari soy sauce |
| 188 g | of mozzarella (that's 1+1/2 packages; the package we get |
| | here |
| | has 250 grams) |
| pinch | of oregano |
| |
| heat the olive oil in the wok and preheat the oven at 250 c. cut onions, , |
| eggplant, yellow pepper and garlic into small pieces. put the onions in |
| the wok and stir until they change color. then add the zucchini, eggplant, |
| yellow pepper, mushrooms, garlic and olives, and stir-fry until the |
| veggies let the juices out. add tomato sauce and cooking cream, stir and |
| leave for a couple of minutes. season it with curry, tabasco and tamari |
| soy sauce, stir and pour the veggies into the casserole. slice the |
| mozzarella, cover the surface with the slices, and add oregano. bake it in |
| the oven (turn down the temperature at 150 c) for about 10 minutes, until |
| the mozzarella slices turn slightly red. leave it for a couple of minutes |
| to cool off - it actually tastes better 30 minutes after you've taken it |
| from the oven. |
| |
| |
| vegetable lasagna |
| |
| from: rahela |
| category: main dish, low carb - oven-prepared! |
| preparation time; 1 hr |
| servings: 10 |
| (cost: approx. 4 euro) |
| |
| 3 Tbsp | extra virgin olive oil (2 for veggies + 1 on the top layer of |
| | lasagna |
| 1 | onion |
| 1 | yellow pepper |
| 1 | red pepper |
| 6 | mushrooms |
| 1 | eggplant |
| 1 | zucchini |
| 2 | garlic cloves |
| 100 g | tomato sauce |
| 200 g | cooking cream |
| 1 Tbsp | tamari soy sauce |
| 1 | pepperoncino (italian red pepper spice) |
| 1 dash | curry powder |
| 1 package | of fresh lasagna layers |
| 250 g | of mascarpone (italian cream cheese) |
| | optional grated nutmeg |
| 10 g | of grated grana padano cheese |
| |
| preheat the oven at 200 degrees celsius. heat the olive oil in the wok and |
| chop the veggies. start from stir-frying onion, then add peppers, |
| mushrooms, eggplant, zucchini and garlic. when the veggies are soft enough |
| (but still crunchy), add tomato sauce, season it with tamari soy sauce, |
| pepperoncino and curry, and let it boil. put one layer of lasagna at the |
| bottom of the pan. put the veggies, then add mascarpone; another layer of |
| lasagna, etc. at the top cover the layer with mascarpone and grated grana |
| padano cheese. |
| |
| bake in the oven at 180 degrees celsius for 30 minutes. buon appetito!! |
| |
| according to fitday.com, 1 serving has: calories: 348.3; fat: 22.3 |
| grams; carbs: 28.3 grams; protein: 8.8 grams |
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| -- |
| |
| Zucchini or Courgettes with Peanuts (Chad) |
| |
| Like Caesars Gaul, Chad divides into three parts: the Sahara in the North; |
| the drought-ridden and war-torn Sahel region; and the South-West where most |
| people live. Peanuts are an important source of protein in this country, the |
| third poorest in the world. |
| |
| 11/2 lb. | / 675 g zucchini / courgettes, sliced |
| 1 - 2 clove | garlic, crushed |
| 1 Tbsp | lemon juice |
| 2 Tbsp | / 25 g margarine |
| 11/2 cup | / 185 g peanuts, toasted and coarsely chopped |
| | salt |
| | pepper |
| |
| To begin, simmer the zucchini / courgettes in very little boiling water for |
| 5 - 10 minutes until they are tender. Drain well and put them into a bowl. |
| Now add the garlic, lemon juice, margarine, salt and pepper and mash all the |
| ingredients with a fork. Add more lemon juice if required. Spoon the mash |
| into a bowl and scatter the toasted hot peanuts on top before serving with |
| millet or rice. |
| |
| Serves 4 - 6. |
| |
| country : Chad |
| course : vegetable dish |
| source : The New Internationalist Food Book : Recipes from Africa, Asia and |
| Latin America for western kitchens with country information and food facts / |
| Troth Wells |
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| -- |
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| (ID: 7045) Mirror: rec.food.recipes: Thu, Jul 8, 2004 |