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Vegetarian Lasagna

There are many versions of lasagna, and not all of them are meaty. If you use lots of different veggies, you won’t even miss the carnivorous thrills. Try our version with leek, white radish, eggplant, and lots of other veggies. Add bechamel, some shredded Cheddar, and be amazed by the wonderful flavors!

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Ingredients Needed for Vegetarian Lasagna

2 tablespoons of vegetable oil
2 carrots, shredded
1 red onion, minced
2 ounces of leek, thinly sliced
salt
2 ounces of white radish, thinly sliced
½ red bell pepper, chopped
½ yellow bell pepper, chopped
0.5 green bell pepper, chopped
10 mushrooms, thinly sliced
1 eggplant, chopped
5 lasagna sheets
½ cup cheddar, shredded
bechamel sauce:
2 ounces of butter
2 ounces of flour
1 cup milk
1 teaspoon nutmeg

How to Make Vegetarian Lasagna

  1. You can start with the bechamel.
  2. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour in the flour while stirring.
  3. Cook the mixture on medium heat for about 5 minutes, until it has a light, golden color.
  4. Keep on heat and slowly add the milk, while stirring fast and continuously.
  5. Season with nutmeg.
  6. When the sauce has a thick and smooth consistency, you can turn off the heat.
  7. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the carrot, red onion, and cook them for 1-2 minutes. Season with salt, add the leek, white radish, and bell peppers. Cook everything for 3 minutes, and leave them aside.
  8. Separately, heat the remaining oil in a skillet over medium heat. Add mushrooms, eggplant, season with salt, and cook them for 4-5 minutes.
  9. Mix all of the cooked veggies together.
  10. Preheat the oven to 390°F/200°C.
  11. Butter the bottom of a loaf tin.
  12. For the first layer of lasagna cover the bottom with 1 lasagna sheet. Break them if necessary. Top with 4 tablespoons of cooked veggies, and 3 tablespoons of bechamel.
  13. Repeat the steps until you’ve used all of the ingredients.
  14. Next, you need to release the air out of the lasagna. Cover it with another loaf tin, and fill around 1/3 of it with water.
  15. Bake the lasagna for 15 minutes. Don’t turn off the heat. Take it out of the oven and remove the first loaf tin. Top it with shredded Cheddar and bake the lasagna for 10 more minutes.

Warm Vegetable and Anchovy Salad

Salads are great, but sometimes we get tired of the same old recipes, right? In those moments, make room for warm salads with hearty vegetables! One of our new favorite combos puts together eggplant, celery and bell pepper, slightly cooked, and topped with savory anchovies. Better yet, you can mix and match the ingredients closest to your heart and customize the salad to your taste!

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Ingredients Needed for Warm Vegetable and Anchovy Salad

2 tablespoons of vegetable oil 1 eggplant, diced 1 onion, diced 2 celerys sticks 0.5 green bell pepper ½ red bell pepper 1 garlic 1 tomato chili flakes ½ tablespoon pine nut salt pepper 5 olives, pitted 1 teaspoon caper 1 tablespoon red wine vinegar 2 tablespoons of sugar 1 tablespoon olive oil

How to Make Warm Vegetable and Anchovy Salad

  1. Heat 1 tablespoon of vegetable oil in a frying pan on medium heat. Add the eggplant and cook it for 10 minutes, until brown and soft.
  2. In a separate skillet, heat the remaining oil. Add the onion and celery and cook for 2-3 minutes.
  3. Add the bell peppers and toss to mix. Set the heat on medium-high and cook the vegetables until they soften, around 5 minutes.
  4. Add the garlic and tomatoes and keep on heat for another 2 minutes. At the end, add the cooked eggplant and mix.
  5. Season with salt, pepper and chili flakes. Sprinkle the pine nuts, olives, capers and toss again.
  6. Stir in the red wine vinegar and the sugar. Cook for another 2 minutes, until the sugar is caramelized.
  7. Put the vegetables in a bowl and serve with anchovy fillets on top.

Veggie and Mozzarella Casserole

Looking for something with veggies and cheese, for a meat-free dinner? This casserole is just what you need! It has zucchini, eggplant, and sweet potato, drenched in rich tomato sauce and full of flavor. The mozzarella gives it that extra creamy and crunchy touch!

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Ingredients Needed for Veggie and Mozzarella Casserole

½ eggplant ½ zucchini 1 tomato 1 cup tomato sauce 1 tablespoon vinegar 1 tablespoon oil salt pepper 1 tomato ½ cup mozzarella, shredded 2 ounces of parmesan

How to Make Veggie and Mozzarella Casserole

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Slice the eggplant, zucchini, and sweet potato.
  3. In a large bowl, add the tomato sauce, vinegar, oil, salt, and pepper. Mix them together with a fork.
  4. Put the tomato sauce in a saucepan.
  5. Slice the tomato.
  6. In the saucepan, add slices of eggplant, zucchini, sweet potato, and tomato. All in a spiral pattern.
  7. Add salt.
  8. Sprinkle shredded mozzarella over the casserole.
  9. Cook in the oven for 40 minutes.

Leftover Turkey and Zucchini Tacos

Put those turkey leftovers to good use and make these wonderful tacos tonight! All you have to do is cook some veggies, mix them with the leftover turkey and wrap everything in a tortilla! We’ve used zucchini and carrots for the vegetable filling, but you can use almost anything, from bell peppers and green peas to mushrooms and eggplant. Serve these tacos with yogurt on top for a fresh touch!

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Ingredients Needed for Leftover Turkey and Zucchini Tacos

1 tablespoon vegetable oil
1 red onion, sliced
½ carrot, grated
½ zucchini, cut into sticks
6 ounces of turkey leftovers, sliced
2 tablespoons of tomato sauce
1 tablespoon sweet corn
2 tortilla wraps
4 tablespoons of yogurt
8 lettuce leaves

How to Make Leftover Turkey and Zucchini Tacos

  1. Heat the vegetable oil in a skillet and cook the onion slices, for a few minutes.
  2. When the onion starts to soften, add the carrot. Stir and continue to cook for 2 minutes before adding the zucchini and the turkey leftovers.
  3. Season with salt, then add tomato sauce.
  4. Add the sweet corn and stir everything. Keep on heat for 1 more minute.
  5. Warm the tortilla wraps on both sides, then fold them like a taco and stuff them with turkey mixture.
  6. Top with yogurt and serve warm!

Mediterranean Veggie Stew

Do you feel like vegetarian dishes lack in taste? We’ve got you covered! Here’s a dish full of tasty veggies that actually has quite a few surprising flavors. The secret here is to use some eggplant, celery, olives and capers. But don’t forget, the seasonings are a very important part of this dish, so don’t be cheap and follow the recipe!

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Ingredients Needed for Mediterranean Veggie Stew

3 tablespoons of vegetable oil
1 eggplant, diced
3 celerys sticks, sliced
1 onion, chopped
½ cup vegetable stock
2 garlic cloves, sliced
6 cherry tomatoes, sliced
½ cup tomato sauce
thyme
8 olives, sliced and without pit
1 tablespoon caper
¼ cup red wine vinegar
parsley leaves
celery leaves
salt
pepper

How to Make Mediterranean Veggie Stew

  1. Heat a skillet and add 2 tablespoons of vegetable oil.
  2. Add the eggplant and cook it for about 2-3 minutes.
  3. Separately, heat another skillet and add the remaining vegetable oil.
  4. Add the onion and celery sticks. Stir, and after about 30 seconds add the vegetable stock along with the garlic.
  5. Add the cherry tomatoes and the previously cooked eggplant.
  6. Add the tomato sauce and flavor with a small amount of thyme.
  7. Add in the olives, capers, red wine vinegar. Top with parsley and celery leaves.
  8. Season with salt and pepper and turn off the heat.
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