I know, two posts in one night is unheard of for me, but they’re both Tuesday deals that I wanted to get involved in. Linda from The Witches Kitchen runs the Tuesday Night Vego Challenge. The idea is that vegetarian meals don’t have to be difficult or time consuming, that you can easily put one together quickly for a mid-week meal, using only produce actually in season and as local as possible and they have to be healthy. I decided to give it a go so as to use what I harvest in more interesting ways, to increase the vegetable intake and decrease the meat consumption for my family. My first attempt didn’t stick to the time rule, but actual hands on preparation was quick.
My goal this week was to start using the eggplants that are plentiful at the moment and I sometimes don’t know what to do with. I came across this recipe for stuffed eggplant (imam bayildi) which I thought looked delicious. The ingredients were onions, garlic, tomatoes, capsicums, parsley and feta, all of which I could buy fresh, in season and from fairly local producers – no garlic from China here. All, that is, except the feta, I always buy Greek feta because it’s just so much nicer in my experience. Does anyone know of a really good Australian feta that is easy to get (ie one that is stocked in delis)? The eggplants came from the garden, I wish the capsicums did but mine are all green and it really needed red capsicums. Perhaps next year I can get my capsicums and eggplants to produce at the same time as the tomatoes and I would have almost all of these ingredients in the garden.
So while I wasn’t too strict with the rules, sorry Linda, it was a hit with the family, including my fussy Miss Three. Having said that, even after the skins were simmered to soften them, I found them unpleasant to eat. I do find eggplant flesh absolutely fabulous when slow cooked, and it’s sufficiently ‘meaty’ to satisfy a devoted carnivore like Mr Good. Coupled with the tomato and capsicum and plenty of parsley and feta this was a thoroughly enjoyable dinner. I teamed the eggplants with a very simple salad of lettuce, cherry tomatoes and homegrown cucumber (the plant that just keeps on giving) with a dressing of olive oil and balsamic vinegar.
So there you have it my first Tuesday Night Vego post, hopefully I can keep it going.