Saturday, January 9, 2010

Stuffed Eggplant

I discovered Purple Foodie's blog a couple of months back..I love the way she comes up with one interesting dish after another...Though I never venture too much into the desserts area, which I think she does complete justice to, I did try out her crispy apple crumble and it turned out awesome...
The cake from my previous post is also from her blog..

The day I saw this Stuffed Eggplant Goodness on her blog, I had decided I must try it out..Bookmarked it and then completely forgot about it...

stuffed eggplant

In the market, I saw this beautiful eggplant (bharte wala baingan) and picked it up with the bharta on my mind. Chopped the onions and tomatoes for it and then remembered Purple foodie's eggplant, went back to my bookmarks, saw that the ingredient list, at least most of it, was available in my kitchen and went ahead to vegetarianise her recipe. I did not have parmesan cheese, but had 2 cheese slices...


This halved, loaded eggplant looked like a complete meal to me, but I was sure TH would ask me 'This is dinner ?', so I quickly spiced up some leftover rice with olives, red chilli flakes, garlic and shallots. Served the eggplant on the bed of rice - was a pretty picture and tasted good too
Thank you Shaheen, for a brilliant dinner...

Here's the link to the original recipe and here's my tweaked vegetarian version...

What you need -

1 large eggplant
2-3 tbsp olive oil
1 onion
1 bayleaf
3-4 cloves garlic
1-2 tomatoes
1/2 cup crumbled paneer
1 tsp oregano
1/2 tsp mixed herbs
1/2 tsp chilli flakes
salt and crushed pepper

What you do with it -

Slit the eggplant lengthwise
Pre-heat oven to 200 C
Grease the baking dish with some olive oil and then place the eggplant, cut side up
Sprinkle oil over the eggplant with a chopped clove of garlic and some oregano
Bake for about 25 mins, or till tender
Scoop out the flesh from the eggplant and mash it up gently with a fork
In a pan, heat the 2 tablespoons olive oil over medium heat
Add the onions, chopped garlic, bayleaf, oregano and red chilli flakes
Then the tomatoes, salt, pepper and mixed herbs. Once its a little mushy, add the crumbled paneer and the eggplant flesh
Remove the bayleaf
Lower the oven temperature to 190 C
When the mixture cools a bit, fill it back into the eggplant shells (Shaheen uses egg here, which would give it a nice binding, but I didnt have any at home, so skipped that)
Return the shells to the baking dish. Sprinkle with olive oil
Bake the eggplant for 30-40 minutes or until the shells are tender when pierced with a skewer
During the last 10 minutes of baking, add bits of the cheese slices onto the eggplant and bake till done. You could use a lot more cheese here, I had run out of cheese !

Tuesday, January 5, 2010

Time to celebrate - 1 year up !

My foodie blog is one year old !!
To celebrate, I baked this yummy chocolate-walnut marble cake


Followed the recipe from Purple foodie's blog, except that I used walnuts instead of hazelnuts, and reduced the quantity a bit..
Turned out really nice, the aroma of the cake filled the house, the ground walnuts gave it a lovely twist and the marble / layered effect was something I was super thrilled about !
It was also an inauguration of the beautiful glass bundt pan I bought in Bangalore a few months back..

cake slices

My cooking has become more innovative and experimental after I started blogging and visiting blogs..Baking was something I never tried too much and was never confident about, but after the fairly successful breads, cakes and muffins, it does feel great to bake now...

Thank you people, for visiting my blog...The comments from the blogging world, the mails I get from my cousins and friends telling me what they have tried out from my blog, truly makes my day ! Thank you !


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