Favourites: Aubergine Caviar

#easyfoodcreations #healthyeating

This is my version of the Aubergine (eggplant) caviar. It is so simple yet a very healthy alternative to dips and bread spreads available in the supermarkets. I had been making it for years yet never thought of sharing this recipe with anyone...it always vanished too fast!

It is truly a 4 ingredients recipe and I hope you will enjoy it too!

Ingredients:

1 large eggplant

0.5 medium onion

0.5c finely chopped fresh cilantro 

1 tbsp olive oil

Salt, pepper 

1. Bake the whole eggplant at 175c for about 35 minutes. Set aside to cool offa little bit.

2. Scoop out the eggplant inside and discard the skin. Then finely chop the eggplant flesh.

3. Finely chop the onion. 

4. Mix eggplant flesh with onion, chopped cilantro. Add olive oil, salt and pepper.

5. Place in the fridge for at least 1 hour. 

6. Serve cold with crackers, chips, bread, or as a side to a main dish. 

7. Enjoy!

Vegetarian Moussaka

#healthyeating #easyfoodcreationg #vegetarian #moussaka

One of my favourite dishes is moussaka. However, with meat prices, especially lamb, are going through the roof lately. I decided to find an alternative cheaper and healthier option.
I successfully replaced lamb with beans, mushrooms, yellow pepper and tempeh mix.

Ingredients:
2 larger potatoes
1 large eggplant
4 tbsp olive oil
250 g tempeh, cut into smaller chunks
250 g mushrooms
0.5 yellow pepper
150 g mixed beans (I used leftover beans I had on hand - chickpeas, cannelloni, kidney), cooked or canned
1 medium onion
2 garlic cloves
4 tbsp tomato paste
1tsp dried thyme
2 tbsp dried oregano
1 tsp allspice
Cheese sauce:
1 egg
0.75 c milk
0.5 c cheese (I used smoked cheddar)


1. Thinly slice potatoes, spread some olive oil and a little bit of salt. Bake at 175c for 12-15 minutes.
2. Slice eggplant into thicker slices, spread some olive oil. Bale at 175c for 10-15 minutes.
3. Boil water; add tempeh. Boil for 2-4 minutes; drain and set aside.
4. In a meantime, chop mushrooms, pepper, onion, garlic.
5. Heat the pan and fry on a medium heat onion and garlic, then add mushroom, pepper. When mushrooms are getting soft add tempeh.
6. In a cup mix tomato paste with 0.5 water and herbs and spices. Add to the pan with vegetables and tempeh; mix well.
7. Arrange baked sliced of potato at the bottom of the baking dish; then add a layer of baked eggplant slices, then add about half of the vegetable mix. Follow by another layer of potatoes and eggplant, and remainder of the vegetable mix. On the to place any left over potatoes and eggplant.
8. Prepare the cheese sauce by blending milk with egg, then mix in the cheese. Pour on the top of the baking dish.
9. Bake at 175c for 40-45 minutes.
10. Serve hot.
11. Enjoy!