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Tuesday April 21st, 2015

Stuffed eggplant with smoked tofu

Stuffed eggplant with smoked tofu
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 2 servings: 1 large eggplant 200 g smoked tofu, finely chopped 1 onion, finely chopped 3-5 garlic cloves, finely chopped 1 tsp. rosemary 1 tsp. oregano 1 tablespoon olive oil salt and pepper, to taste grated vegan cheese (optional) Wash the eggplant and cut in half lengthwise. Using a small knife, cut a border inside each eggplant about 1 cm thick. Scoop out the core with a teaspoon. Sprinkle the eggplants with salt, brush with a little bit oil and bake them in the oven for about 10-20 minutes, until tender. Heat the oil in a small saucepan and stir fry the onion for 2-3 minutes. Add the finely chopped eggplant core, garlic, rosemary and oregano. Cover and
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Thursday December 11th, 2014

Peasant’s cold buffet

Peasant’s cold buffet
Posted in : Appetizers, Christmas menu on by : fleur
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The plateau includes: 1. Bean spread (see the recipe here) 2. Eggplant salad (see the recipe here) 3. Zacusca (see the recipe here) 4. Chickpea patties (see the recipe here) 5. lettuce, tomatoes, cucumber,  red onion, olives, etc.

Sunday October 12th, 2014

Quick baked eggplant

Quick baked eggplant
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 3-4 servings: 3 large eggplants 1 head of garlic, finely chopped 1 can diced tomatoes (or 1/2 kg tomatoes, finely chopped) 2-3 tsp. oregano (dried or fresh) 2 tablespoons olive oil salt and pepper, to taste Wash the eggplants and slice them lengthwise, about 1 cm thick. Grill each slice about 2-3 minutes per side. Grease an oven tray with a little olive oil and place a layer of eggplant, add on top some garlic, oregano, salt, pepper and tomatoes. Repeat the process until you get 3-4 layers. Bake in the oven, on medium heat, about 1/2 hour. Variation: the eggplants can be used without being  grilled, but you have to bake them longer in the oven.

Friday September 5th, 2014

Pasta alla Norma

Pasta alla Norma
Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 500 g pasta (penne, rigatoni, spaghetti, etc.) 2-3 eggplants, sliced ​​approx.. 0.5 cm 750 ml tomato passata (or 1/2 kg ripe tomatoes, finely chopped) 1 head of garlic, finely cut 2 tablespoons olive oil fresh basil, finely chopped (to taste) salt and pepper, to taste Cook the pasta according to package directions. Drain. Grill the eggplant slices on the pre-heated grill, 2-3 minutes on each side. Heat the olive oil in a saucepan and add the garlic. Stir fry for about 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce has reduced slightly. Stir occasionally. Add the eggplant slices, salt and pepper and cook for few minutes. Put the pasta on a plate
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Thursday August 21st, 2014

Baingan Bharta

Baingan Bharta
Posted in : Appetizers on by : fleur
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For 2-3 servings: 2 large eggplants 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 cloves of garlic, mashed (optional) 1 cm fresh ginger, grated (or 1 teaspoon ginger powder) fresh chili/chili powder, to taste 1/2 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric 1/2 teaspoon garam masala (optional) 1 tablespoon oil fresh coriander, finely chopped salt, to taste Heat the (pan)grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and chop them. Set aside. Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes until they begin to pop. Add the onion, stir fry for few minutes then add the tomatoes,
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Saturday August 16th, 2014

Zacusca (romanian vegetable spread)

Zacusca (romanian vegetable spread)
Posted in : Appetizers, Breakfast, Weight loss recipes on by : fleur
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For 6 servings: 3 large eggplants 6 bell peppers 2 onions, finely chopped 6-7 large ripe tomatoes, finely chopped 3 bay leaves 15 peppercorns 2 tablespoons oil salt to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Wash the sweet peppers, dry with a kitchen towel and grill, on each side. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes  than peel them (dip your fingers  in cold water to help release the peel). Process the eggplants and sweet peppers with a food processor until fine (not smooth). Heat the oil in a saucepan
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Thursday June 5th, 2014

Eggplant and chickpea Curry

Eggplant and chickpea Curry
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 4 servings: 2-3 eggplants, cubed 300 g cooked chickpeas 1 onion, chopped 3-4 cloves garlic, finely chopped 2 cm fresh ginger, grated / 2 tsp. ginger powder 7-8 tomatoes, finely chopped / 1 can diced tomatoes  (400g) 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 tsp. coriander powder chili / cayenne pepper, to taste salt, to taste 1 tablespoon oil Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes until they begin to pop. Add the onions, stir fry for few minutes then add the eggplants, garlic, coriander, ginger, chili and the tomatoes and a little bit of water if needed. Cover and simmer on medium heat, stirring
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Sunday May 18th, 2014

Breaded eggplant

Breaded eggplant
Posted in : Appetizers, Main dishes on by : fleur
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For 3-4 servings: 3 eggplants, cut it into approx. 1 cm (1⁄2-inch)-thick slices 1/2 cup flour 1/2 cup soy milk 1 cup bread crumbs salt and pepper, to taste  oil for frying Mix the flour with  salt and pepper. Dredge the eggplant slices through flour, shake off the excess, dip into soy milk and finally cover evenly with breadcrumbs. Fry in hot oil on both sides until golden  brown. Serve hot with salad or garlic sauce. Note: you can also bake the eggplants in the oven for about 20 minutes.

Thursday September 26th, 2013

Romanian eggplant salad

Romanian eggplant salad
Posted in : Appetizers, Weight loss recipes on by : fleur
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3-4 eggplants 1 medium onion, very finely chopped 25 ml of olive oil 25 ml sunflower oil salt, to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Process the eggplants with a  food processor (not very fine). Remove into a bowl and add the oil, the onion and salt to taste. Mix well. Serve on bread with tomatoes. If you have guests for dinner you can serve eggplant salad stuffed tomatoes. Cut the tops of the tomatoes, pick the core with a teaspoon and leave them to drain upside down, for a few minutes. Fill them with eggplant salad and garnish with parsley.

Saturday September 21st, 2013

Eggplant moussaka

Eggplant moussaka
Posted in : Main dishes on by : fleur
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For 4-5 servings: 4-5 eggplants For the filling: 2 packs tofu (about 700g ) 2 onions, finely chopped 4 tablespoons mix seasoning 1 tablespoon dried thyme 2 teaspoons paprika powder 1 kg tomatoes / 800 g can diced tomatoes 5-6 cloves of garlic, finely chopped 1 tablespoons oil salt and pepper Drain tofu well. Crush it with a fork, add all the spices, the garlic, salt and pepper to taste and mix. Refrigerate for several hours. Heat the oil in a saucepan and stir fry the onions for 2-3 minutes. Add the tomatoes. Cover and simmer till the sauce thicken, than add the tofu. Cut the eggplants in slices of
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