£1 Meal: Eggplant Milanaise with Pasta and Chinese-Inspired Eggplant with Sticky Rice - Recipes
A relatively large vegetable that can hold its own, eggplant can definitely be the star of the show. That's the trick behind cooking for £1: what can I buy that's cheap, but substantial enough to fill a plate? Eggplant has a lush quality that gives it premium status among vegetables, making it a perfect meat substitute without disappointment.
Eggplant Milanese (top photo)Here's my meatless twist on a classic Italian dish. I especially love the contrasting texture of the crispy, seasoned breadcrumbs and the buttery soft eggplant flesh. Cook it over medium-low heat to obtain a beautiful uniform golden color.
Preparation 10 minCooking 20 minFor 1
1 tablespoon of flour Salt and pepper1 beaten egg1 handful of breadcrumbs1 slice of aubergine 1 cm thickOlive oil100 g spaghetti¼ onion, diced1 clove of garlic, peeled and sliced⅓ x 400 g crushed tomatoes
Start by bringing a pot of salted water to a boil. Take three plates and put the flour on one, and season, the beaten egg on another and the breadcrumbs, seasoned, on the third. Dip the eggplant slice in the flour, then in the egg, then in the breadcrumbs and sauté gently in a drizzle of olive oil over medium-low heat for about seven minutes on each side, until until golden brown and well cooked.
Meanwhile, cook the pasta in boiling water until al dente, then drain. In another saucepan, sauté the onion and garlic in a drizzle of olive oil over medium heat for a few minutes and, just when the garlic begins to brown, add the chopped tomatoes, season and let simmer for about 10 minutes, until the tomatoes have broken down into a nice sauce.
Toss the drained pasta with the sauce, adding a little water cook to soften if needed, and serve with eggplant.
Chinese-inspired eggplant and rice dcr-173mewl">This intricately presented dish is actually very easy to prepare - just mark the flesh of the eggplant and mix in a simple marinade. The key is to make the marinade sticky as you continue to baste the eggplant.
Prep 5 minCook 3 0 minFor 1
100g riceSalt1 eggplant2 tablespoons sesame oil2 tablespoons honey2 tablespoons soy sauce1 pinch of chili flakes1 clove garlic, peeled and grated1 pinch of sesame seeds½ new onion cut into thin matchsticks
Heat the oven to 190°C (fan 170C)/375F/gas 5. ...
A relatively large vegetable that can hold its own, eggplant can definitely be the star of the show. That's the trick behind cooking for £1: what can I buy that's cheap, but substantial enough to fill a plate? Eggplant has a lush quality that gives it premium status among vegetables, making it a perfect meat substitute without disappointment.
Eggplant Milanese (top photo)Here's my meatless twist on a classic Italian dish. I especially love the contrasting texture of the crispy, seasoned breadcrumbs and the buttery soft eggplant flesh. Cook it over medium-low heat to obtain a beautiful uniform golden color.
Preparation 10 minCooking 20 minFor 1
1 tablespoon of flour Salt and pepper1 beaten egg1 handful of breadcrumbs1 slice of aubergine 1 cm thickOlive oil100 g spaghetti¼ onion, diced1 clove of garlic, peeled and sliced⅓ x 400 g crushed tomatoes
Start by bringing a pot of salted water to a boil. Take three plates and put the flour on one, and season, the beaten egg on another and the breadcrumbs, seasoned, on the third. Dip the eggplant slice in the flour, then in the egg, then in the breadcrumbs and sauté gently in a drizzle of olive oil over medium-low heat for about seven minutes on each side, until until golden brown and well cooked.
Meanwhile, cook the pasta in boiling water until al dente, then drain. In another saucepan, sauté the onion and garlic in a drizzle of olive oil over medium heat for a few minutes and, just when the garlic begins to brown, add the chopped tomatoes, season and let simmer for about 10 minutes, until the tomatoes have broken down into a nice sauce.
Toss the drained pasta with the sauce, adding a little water cook to soften if needed, and serve with eggplant.
Chinese-inspired eggplant and rice dcr-173mewl">This intricately presented dish is actually very easy to prepare - just mark the flesh of the eggplant and mix in a simple marinade. The key is to make the marinade sticky as you continue to baste the eggplant.
Prep 5 minCook 3 0 minFor 1
100g riceSalt1 eggplant2 tablespoons sesame oil2 tablespoons honey2 tablespoons soy sauce1 pinch of chili flakes1 clove garlic, peeled and grated1 pinch of sesame seeds½ new onion cut into thin matchsticks
Heat the oven to 190°C (fan 170C)/375F/gas 5. ...
What's Your Reaction?
