Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “Eggplant”

Baba Ganoush

I went to a vegetarian cooking class many years ago and one of the lessons incorporated Middle Eastern dips which everybody loves and are so easy to make…

This beautiful eggplant dip is our favourite and is foolproof – I have been making it for years and it always tastes the same.  Light and airy with a soft smoky taste…  It’s a winner

Serve with flatbread or carrot and celery sticks…

Baba Ganoush

 

Ingredients:

1 large Eggplant

I large clove of garlic grated

2 tablespoons Tahini paste

Juice of one lemon

½ teaspoon of salt

1 tablespoon of Greek yoghurt (can be substituted with sour cream)

1 teaspoon of good olive oil

Paprika for garnish

Method:

Peel the eggplant and cut into large chunks

Place in a steamer and steam for about 10 minutes or until soft enough to put a skewer though it

When cool enough to handle place in a food processor and pulse until just broken up

Add all other ingredients and pulse until smooth and airy

Pile into a bowl and drizzle with olive oil and sprinkle with paprika to serve

Serve with pita bread or vegetable sticks…

 

Bon Appetit!  🙂

Golden Cheesy Baked Vegetables

I recently saw a photo of a vegetable bake on a website and thought it looked so pretty I just had to make something similar.  The contrast in colours is lovely and the combination of vegetables is very tasty.

I found I had to stack the vegetables in halves as my tray was quite shallow but if you have a deeper tray stack them in rounds – it’s fiddly but worth the end result.

This is terrific as a side dish or just pile it onto toasted sourdough bread with a green salad for lunch…

Prior to going into the oven

Prior to going into the oven

Golden and bubbly read to eat...

Golden and bubbly read to eat…

Ingredients:

2 large onions, sliced

2 tomatoes, sliced

1 zucchini, sliced

1 small long eggplant, sliced

salt and pepper to taste

3 tablespoons olive oil

Pizza cheese or grated cheese, grated

100 grams fetta cheese crumbled

2 sprigs fresh thyme (optional)

Method:

Preheat the oven to 180oC.

Arrange onions, tomatoes, zucchini and eggplant alternately in a baking dish.

Season with salt and pepper.

Sprinkle olive oil over the vegetables.

Cover the baking dish with aluminium foil and bake for 35 -40 minutes

Take out the baking dish from oven, remove aluminium foil and sprinkle the top with grated and crumbled cheeses.

Place under the griller for about 5 minutes until the top is golden and bubbling

 

Bon Appetit!  🙂

Spicy Szechuan Eggplant

This is absolutely delicious as a side dish or with steamed rice. I have eaten it in many Asian restaurants and it’s pretty versatile.  You can make it as spicy or as garlicky as you like…


1/4 cup soy sauce

1 tablespoon honey

1 tablespoon distilled white vinegar

1 tablespoon cornflour

2 fresh red chillies, minced

2 slices ginger, minced

2 cloves garlic, minced

non-stick pan spray

1 large eggplant, peeled and cut in 3″ strips

1 cup tree ears or shiitake mushrooms, soaked and sliced

Combine first 7 ingredients for sauce.

Spray a skillet with nonstick pan spray.

Add eggplant and mushrooms; stir-fry over medium heat until eggplant is golden brown, about 5 minutes.

Add sauce and stir-fry 1 minute longer.

Bon Appetit!

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