It’s still #NationalVegetarianWeek ok so my last post about it was only yesterday but I must admit I felt a little bad writing a post that included cheese (Courgette Pasta with Homemade Green Pesto) although there was the option of using vegetarian cheese and it is a yummy dish. I recently created a new recipe using aubergine which is not only full of a massive range of vitamins and minerals it is also a great source of dietary fibre, can help lower cholesterol and is low in calories making it a great vegetable for those trying to lose weight.
This super versatile vegetable which goes well in a range of dishes whether it has the starring role in the dish or bulks up a recipe it really is one that should be used more often. I like to sneak these into Thai Green Curry’s as it goes really well in them. The aubergine belongs to the Solanaceae family (nightshade family) along with tomatoes, potatoes and bell peppers. In some cases, people may have a reaction to this family of plants as they lack high enough quantities of the enzyme diamine oxidase which reduces one’s ability to breakdown vasoactive amines which may result in allergy symptoms including headaches, rashes, itching, swelling, runny or blocked nose, diarrhoea, nausea, vomiting or abdominal pain and this will normally happen within 30 minutes of consumption. Hope that hasn’t put you off as most of us are NOT allergic but I am highlighting it so that those that are might but don’t realise are aware and you all now know what signs to look for! The dish I have created is full of flavor and nice and simple to make. It makes a great side dish for BBQ meats and various other dishes and can be eaten hot or cold. This is a gluten free dish that would even be paleo friendly.
Serves 2- as a side dish
3 cloves of garlic, chopped
2 white onions, chopped
1 medium aubergine, chopped
1 tin of chopped peeled tomatoes
½ tsp hot chilli powder (less or omit if you prefer)
Freshly ground black pepper
Heat a pan then add 1 1/2 tbs olive oil. Stir fry the aubergine for about 5 minutes.
Throw in the chopped onion and 1tbs of olive oil, the paprika and chilli powder and cook for a further 4-5 minutes stirring regularly.
Add the garlic and cook for 2 minutes then add in the tomatoes and black pepper. Cook for an additional 5 minutes.
Mix well. Remove from the heat. Allow to sit for 3 minutes then add the coriander and serve.