Matt Cooking Stuff, Recipes

Aloo Baingan (Potato and Eggplant)

2013_09_29aI’ve really been enjoying cooking the recipes from Manjula’s Kitchen. After buying a lot of the spices, it seems I always have ingredients on hand to make one of these recipes. They are all vegetarian recipes with just a few ingredients so prep goes pretty quick. After making a few of these, I think I finally got the hang of it.

I always make two dishes and double the recipes of each. That way there is plenty of leftovers. My second dish this time was butter paneer masala, which I’ve made before.

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RECIPES:

Aloo Baingan (Potato and Eggplant)

Butter Paneer Masala

 

Matt Cooking Stuff, Recipes

Eggplant Chili

This isn’t a vegetarian chili, it’s just a chili with eggplant in it. It’s called for ground beef, but I used ground turkey instead. I have to say, this was really good! And not good for a chili with eggplant in it, but just a really good chili recipe. The eggplant adds a good subtle flavor and a nice texture. And definitely a different way to use up some of our garden eggplants.

RECIPES:

Eggplant Chili

Matt Cooking Stuff, Recipes

Eggplant Parmesan over Zucchini Noodles

We have an over abundance of garden produce right now. Green peppers, tomatoes, green beans, zucchinis, and tons of eggplant. I’ve made eggplant lasagnas in the past, but never tried eggplant Parmesan. Aya decided to give this one a whirl. We got this new contraption that whirls, twirls, and slices vegetables into awesome things. So instead of serving it over pasta, she served it over zucchini noodles.

Wow! I was worried that I wouldn’t like that much eggplant all at once. But between the fresh garden tomatoes, the crunch of the bread crumbs, and the tomato sauce, this was definitely a delicious meal.

Aya used fresh basil instead of dried, and used Japanese panko bread crumbs instead of the regular kind.

RECIPES:

Eggplant Parmesan and Zucchini Noodles