Mediterranean stuffed eggplant + Christmas in July

afterlight 3 afterlight copy Yes I realise July was a while ago. I thought I had forgotten to take pictures of our Christmas in July dinner, but Mr Veggie had a whole stack on his phone. We had sundried tomato arancinis, cannellini bean pate, baked red mullet with fennel, mussels in a tomato sauce, and this Mediterranean stuffed eggplant dish. For dessert we had a caramelised date and fig ice cream cake. It was very good. And very rich. Everyone pitched in, so it was easy and pretty relaxing to prepare all the food! This eggplant dish was a good find – easy to prepare, pretty healthy, but also a bit decadent. It also freezes really well so is worth making a big batch of for future dinners/lunches. afterlight 2 afterlight 4 Mediterranean stuffed eggplant

Adapted from greenkitchenstories

2 eggplants, sliced thinly lengthways and fried in a little oil

Stuffing:

  • 100g cracked freekah, cooked
  • 100g cracked bulgur, cooked 200g feta (reserve 1/3 for topping)
  • 30g pine nuts toasted
  • 20g walnuts, toasted and chopped
  • 1 garlic clove minced
  • 1 spring onion, sliced
  • Handful parsley, roughly chopped
  • 2 tbs capers, rinsed and chopped roughly
  • 1 egg

Sauce:

  • 2 cloves garlic
  • Big pinch dried chilli flakes
  • Pinch dried oregano
  • 1 jar pureed tomatoes (passata)
  • Handful cherry tomatoes, halved
  • 2tbs basil torn

Gently fry the garlic, chilli and oregano in a heavy saucepan. Add passata and cherry tomatoes and cook until thickened (approx 30 mins). Season and add torn basil.

Assembly is easy – mix all the filling ingredients together, then place some filling onto each piece of eggplant and roll up. Top with tomato sauce and a little extra feta. Bake in 180˚C oven until edges are bubbling and feta is just slightly browned (20-30 mins).

Where does the time go?

So I blinked and nearly 4 months have passed since my last post. Oops. I have been cooking but posting to the blog seems to always be further down on my priority list. My rotations this semester (Aged care, GP, psychiatry) have meant I have been moving around quite a bit. When I am home on the weekends I crave healthy wholesome food, like this salad below.

afterlight

 

Not so much a recipe as a collection of bits and pieces, but it’s something. There is no point writing down amounts – it is about using up what you’ve got 🙂

Winter vegetable and barley salad

1 bunch baby beetroot, boiled, peeled and quartered

Mixed roasted root vegetables (I used pumpkin and carrot, + some roasted garlic cloves)

Kale, washed and roughly chopped

Handful toasted walnuts, roughly chopped

2 cups (ish) cooked pearl barley

Feta, crumbled

 

Toss all the ingredients together with olive oil and red wine vinegar. Add a little pepper and top with feta. Simple but tasty winter food.

 

Other things I’ve been cooking:

– A deliciously naughty potato and cabbage gratin. Lots of cream and gruyere. Paired it with a kale salad in an attempt to save my semi-healthy reputation.

– Root vegetable pasties for the freezer

– A 9-veg bolognese sauce that is worth sharing, perhaps I will remember to write it down sometime

– Sundried tomato arancini

– Cauliflower cheese soup