So I tried out this recipe for spicy baby aubergine (otherwise know as eggplant) as part of my attempt to get more vegetables in my life (without adding too much to the washing up). It does annoy me that they say it is a one pot meal then you have to cook the accompaniment separately (in my case rice). I don’t have a problem with needing to use two pots, more the false advertising… The recipe is here:
The ingredients I used to make 1 serving were:
- 1/2 tbs olive oil
- 1/2 a red onion, sliced (I wonder if I could have used a brown onion to use up the half from my mushroom risotto
- 1 tsp minced garlic
- 1 red chilli deseeded (possibly too much – it was quite spicy and maybe some pre chopped chilli equal to half a chilli might have been better though I do like it spicy)
- 1/2 tsp ground coriander seeds (not sure if they were toasted- I bought ground seeds)
- 1/2 tsp ground cumin seeds (again possibly not toasted)
- 3 lebanese aubergines (weighing 320g)
- 1/2 of a 400g can of chopped tomato (this was the main ingredient that is not single friendly but I will have the other half warmed and on toast for breakfast tomorrow)
- 1/2 tsp sugar
- about 1/2 cup of mint leaves (I hate recipes that say bunch – bunches seem to come in a variety of sizes here in Australia)
- about 1/2 a cup of coriander
- 50g of low fat yoghurt
I pretty much followed the recipe but didn’t set aside any herbs – just chucked the whole lot in when it says to simmer for 2 minutes at the end. I cooked everything on medium then turned the heat down to low for the 40 minutes of gently cooking. I found that this was too much for one person so would probably do less next time. I added 50g of low fat yoghurt at the end and I think that really made it.
The recipe says it is 148 calories but when I put it in myfitnesspal it came out at about 230 calories without the yoghurt. The preparation time and cooking time were accurate.
Here in Australia aubergine is known as eggplant. The eggplant I bought were being sold as lebanese eggplant which I think are the same as baby aubergine. Some of the comments for this recipe mention using regular eggplant but cubing it which also reduced the cooking time. But to me the eggplant was the bit I didn’t like that much about this recipe. I liked the sauce element and would maybe do it with lamb next time.
Having said that, I liked that this was vegan and might also try it with a nice firm mushroom. If I have my vegan friend over for dinner I normally do my mushroom risotto replacing the butter with nuttelex. But my friend has had that dish a bit now and so looking for other options to serve her. We sometimes go out to dinner to the Au Lac Restaurant in Dickson, Canberra. They do a fabulous eggplant hotpot which prompted me to look for eggplant options. Their dish is Vietnamese but I do love middle eastern food. Au Lac call their eggplant Ca Tim but I haven’t been able to find a similar recipe anywhere. Most of the recipes for Ca Tim look less like a hotpot and more like grilled eggplant.
I was going to do couscous with this but was shattered when I got home from work. So I tried out this quick cook rice for one:
I had used something like this before but I hadn’t seen it in a single serve size before. It was a good quick option and one I will do again when tired. It is more expensive though than cooking rice yourself.