Crispy Eggplant Curry

I’m growing these adorable lil Japanese eggplants. They happen to be delicious. I curried them up.

1 lb eggplant sliced into 1/2 inch thick rounds (if using a bigger eggplant variety, try cubes)
1 white onion, sliced
12 oz bamboo shoots in chili oil
1 1/2 Cups green peas (I use frozen)
2 large springs basil (I’m growing purple basil so I use that. Thai basil would be nice too)
13 oz (1 can) coconut milk
3 TB green curry powder
enough sesame oil/ veggie oil blend to pan fry the eggplant

Salt the eggplant and set it aside to drain. Slice the onion, chiffonade the basil, eat a handful of thawed peas.

When the eggplant has released much of it’s fluid, rinse it and drain it well. A salad spinner is great for this. Heat a little veggie oil seasoned with sesame oil in a wok. Stir fry the eggplant over medium-high heat until brown and crispy. Transfer to plate to rest.

Add onion to pan and let the sugars caramelize. When onion has a nice brown color all over, add the bamboo shoots and chili oil, basil, and peas. Stir fry 2 minutes then turn heat to medium. Add coconut milk and green curry powder. Stir to combine. Cover and let heat through to bubbling.

Serve over rice.

EASY Tomato Bisque

My favorite comfort food! This is a great quick soup you can make from all the tomatoes you canned this year. I use a ton of basil from my ever-growing basil plant that doesn’t know the season has ended.

IMG_2993

28 oz can of diced tomatoes

28 oz can of crushed tomatoes

8 oz cream cheese

1 cube salt-free herb bouillon

1/2 cup water

2 tsp dried thyme

salt and pepper to taste

handfuls of chopped fresh basil

Put all of the ingredients in a large stock pot reserving half of the chopped basil. Cover and simmer, stirring occasionally until cream cheese is uniformly melted through. I let this soup simmer 15-20 minutes. Add the remaining basil and stir through. The basil will turn bright green and look lovely in this soup. Serve!

This can also be placed in a crock pot with an additional 1/2 cup of water. Set to low and let simmer for no more than 3 hours.

White Lasagna

I’m trying to use up my basil. The plant is out of control. The more we eat, the bigger it grows. Here is a delicious white lasagna that showcases fresh basil. To make this dish vegetarian, substitute garlic-sauteed  mushrooms and zucchini for the chicken sausage. This recipe is for an 8 inch square lasagna pan. Double it for a 9x 13 pan.

Gluten Free Lasagna

Gluten Free Lasagna

1/2 box gluten free lasagna noodles or other healthy lasagna noodles — no boil!

2 Cups fresh spinach

1+ Cups fresh basil

SO much basil

SO much basil

1 1/2 Cups mozzarella

4 spinach and feta chicken sausages

8 oz ricotta cheese

2 tsp powdered garlic

1 tsp Italian seasoning blend

1 tsp salt

1 tsp pepper

olive oil

Steam sausages in a fry pan with 1/2 inch of water with the lid on. Meanwhile, oil your lasagna pan. Mix the spinach and basil in a separate bowl. Drizzle with about 3 TB of olive oil. Toss to coat leaves evenly. Mix up the ricotta with the garlic, Italian seasoning, salt and pepper in a separate bowl. When sausages are done steaming, remove them from the pan and to a cutting board. Slice the sausages into thin rounds. De-glaze the pan with water so fluid is 1/2 Cup.

Layer 1/3 spinach-basil mixture, noodles, ricotta mixture, noodles, 1/3 spinach-basil mixture, sausage, pan juices (pour over evenly), noodles, remaining 1/3 of spinach mixture, mozzarella cheese.

Bake at 375 degrees F uncovered for about an hour, until the top is brown and the bubbles are the side are rapid. Remove from oven and let stand for 15 minutes before slicing.

Published in: on September 23, 2009 at 9:07 am  Leave a Comment  
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