Eating alone
tonight, just the two of you or no time for fiddling with lots of
ingredients. There is no need to have
toast and beans! With just a tin of that
and a jar of this and a vegetable that needs to be used up you can prepare very
quickly a lovely meal.
I was very tired a few
nights ago and didn’t feel like cooking; on the bench was an eggplant that was
screaming at me to be used. I had
brought it at the local car boot market a well over a week ago! I am a sucker for their lovely purple hues. I
love eating them any which way. Perhaps
my favourite way of all is Moussaka.
I looked at it felt
it, I couldn’t leave it any longer! I
opened my cupboard and looked. Ah
ha! Vegetarian moussaka flashed into my consciousness,
I discovered this a little while ago, very quick and sumptuous. With a tasty
side salad from the garden, just what the doctor ordered.
Vegetarian Moussaka
1 tin beans (any type, I used cannelloni, I have used
all sorts, a tin of mixed is very good).
Third jar of ready-made pasta sauce (one with chunky
vegetables is ideal but not essential, I used plain above).
1 eggplant
1 egg
Cup plain yoghurt
Cup grated cheese
Heaped tbsp. s/r flour
Drain Beans put in casserole dish, Add pasta sauce ,
may need more but don’t make it too soupy.
Slice eggplant and fry in oil, use the oil very hot so
it doesn’t get suck up by the eggplant. (I don’t salt eggplants as the
varieties we grow today are not bitter.
It may differ in various countries)
Layer the eggplants on top of bean mix.
Beat egg in a bowl, add flour and mix well. Pour in yoghurt and add cheese reserving some
to sprinkle on top of casserole. Mix
well and pour over the eggplant layer.
Bake at 180C. for ½ hour or till golden and bubbly. Take out of oven and let sit for 10
minutes. Just time to make the
salad! Serve with salad and crusty
bread.
Note: I have used slices of cooked potato when eggplants are expensive in Winter
My Salad
Toss together:
Buttercrunch (Tom Thumb) lettuce,
Leaves of rocket, sorrel and coriander
Chopped yellow or red capsicum
Segments of mandarins (I find if I use fruit in
salads, a dressing is not missed)
Freshly ground salt and pepper
Enjoy.
Recent photos – magenta love
The above is the start of a jumper I am crocheting , the stitch pattern based on the cal blanket I am doing. (see last post) . Today I finished my hat from the library book, it is very nice, I kept up with my theme of magent and crochet the trim in hot pink. The hat uses two strands, one navy and the other purple.I might do another from the book before I return it. Will show photo next post.
Got a couple of more books on crochet out of the library this morning and found a rabbit pattern that I will do for my grand niece, Kendal who lives in Perth WA. Also some other lovelies that I will no doubt start in the coming weeks!!!
It has been rather humid and hot here today the after effects of the cyclone Lucy. Luckily it missed my region but Northland and Auckland got hit quite bad.
Have a great day!
