I'm eating out of the freezer and cupboards challenge

Jelly_Biactol

Welsh_Poppy wrote: »

I have 4 Aubergines so slicing and salted then freezing anyone have a good veggie mousakka recipe?

(a non-moussaka aubergine recipe...)

Spicy aubergine stew

recipe by Sybil Kapoor from 'The Great British Vegetable Cookbook'

Baking aubergine rather than frying it, allows you to use less oil. This dish is gorgeous eaten with the home-made pitta bread.

SERVES 2

1 aubergine, about 250g/9oz in weight
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 small bunch coriander
1 teaspoon cumin seeds
1 teaspoon sweet smoked paprika
225g/8oz ripe tomatoes, peeled and chopped
400g/14oz can chickpeas, drained
salt and freshly ground black pepper
4 tablespoons natural Greek yoghurt

1. Preheat the oven to fan 200°C/ gas 7. Stab the aubergine all over with a fork and bake for 35 minutes or until soft. Remove and leave to cool.
2. Set a saucepan over a medium-low heat. Add the oil and once hot, stir in the onion and garlic. Gently fry for 8 minutes or until golden and soft. Meanwhile, strip the leaves from the coriander and finely slice the stems. Mix the stems into the onion, fry for a further 2 minutes then mix in the cumin seeds and smoked paprika.
3. Peel the tomatoes by covering them with boiling water, stabbing each tomato, then drain after a couple of minutes and peel. Roughly chop the tomatoes and stir them into the spiced onion. Bring up to the boil and cook briskly for 5 minutes or until they form a thick sauce. Add the drained chickpeas with about 200ml/7fl oz water. Season to taste and simmer gently while you prepare the aubergine.
4. Slice the baked aubergine in half. Cut off its cap and peel away its skin. Cut its soft flesh into chunks. Mix into the chickpeas. Adjust the seasoning to taste and simmer for 5 minutes or until you’re ready. If necessary, add a little more water as the aubergine absorbs the tomato sauce.
5 Season the yoghurt to taste. When you ready to serve, add the remaining coriander leaves, spoon into two bowls and top with the yoghurt.

Welsh_Poppy

OOh that sounds delicous I think I will make it instead of Mousakka:-)

Welsh_Poppy

Fruit cake in breadmaker did not work as it burnt the outside we live and learn.Chocolate courgette cake in oven and looks lovely will get Mr WP to tast test later:-)

Jelly_Biactol

Welsh_Poppy wrote: »

OOh that sounds delicous I think I will make it instead of Mousakka:-)

OK, as long as you post a piccie of it:)

Welsh_Poppy

I can take a photo easy peasy but how do I upload it?

Kirri

Imam bayildi is one of my fave aubergine recipes, topped with cheese (some recipes are without).

Aubergine is also lovely with chilli, cumin, garlic and mint marinade and served with smoked cheese.

Have never salted an aubergine.


Yesterday was mostly eating free food I won.

Today, finishing off a few oddments and snacking on cupcakes

Breakfast - free cereal and OJ
Lunch - toasted sandwich with free cheese and free salad bag
Dinner - pasta with either blue cheese or pesto with some sort of allotment veg

AlwaysHappy

Today I have taken various bits out of the freezer for ds packed lunch tomorrow, bread buns, sausages, sausage rolls, a mini quiche.
I am wondering about my store cupboards, they are packed and so definitely need a bit of a cull, but at what point did well stocked become "hoarder"? I like(d?) the idea of having well stocked cupboards so that lovely meals could me made easily and everything is to hand, but I seem to have things that seemed like a good idea (and indeed probably are lovely) but have never been used. I have two bottles of tomatoes in oil, olives, various wine vinegars, balsamic glazes, more herbs than I can mention, lots of "posh" labels and yet they stay unused....................

Jelly_Biactol

Welsh_Poppy wrote: »

OOh that sounds delicous I think I will make it instead of Mousakka:-)

I can recommend the Great British Vegetable Cookbook by Sybil Kapoor, lots of lovely recipe ideas (not just for veggies, either)
http://www.sybilkapoor.com/books_view.asp?nBook_ID={C88F7FBE-7F8C-45B2-93B4-F9B290468952}
Some nice recipe ideas on her website, too
http://www.sybilkapoor.com/cook-now.asp

Kirri

I've just finished off a jar of pesto. The number of jars in the fridge, part used, is going down Had it with 2 courgettes, garlic and pasta.

Next to use up for dinners are the eggs which are nearing their BB date and the blue cheese which has been opened.

Florenceem

No freezer movements.
Opened a tin of baked beans from the stash - 55 tins left now. :eek:
Just me here for dinner - I had a cooked Chicken Drumstick from the freezer. I warmed it through in the oven with some LO cut up roast potatoes. Also had some spicey baked beans.