Recipe
Spinach and
Eggplant with Egyptian cheese
(The cue is
from a Bhojpuri proverb used by my grandmother:
“Saag Sagauti Peetha maduhre
aanche meetha!”= Leafy vegetables, meat and peetha are best cooked on a low flame!)
Ingredients:
Spinach:
two bunches (Approx. 400 grams)
Eggplant:
two of medium size (Approx. 250 grams)
Egyptian
Roomi cheese: Approx. 100 grams
Green chilli:
One
Green chilli
turning red: One
Garlic:
four/five cloves
Bay leaf-
two/three
Olive oil:
one table spoon
Salt to
taste (there is already salt in the cheese)
(One can
use other spices too but I am afraid that the irresistible flavors of cheese
mixed with spinach and eggplant might be missed by our taste buds! )
Method:
Spread
little olive oil on the pan and put eggplants (cut in the round shape) and bay leaves
and cover the pan. After two minutes turn the eggplant pieces and wait for one
minute till it leaves moisture and start getting soft . Then put chopped spinach and place finely
chopped chilli and garlic over them. Cover it again for 5-8 minutes. Open the lid put the rest of the olive oil then cut the cheese in squares and put
over it. Wait for the cheese to start melting, stir the entire thing gently to
mix all the ingredients and switch off the oven. It is important to note that the oven will be
on low flame throughout.
Enjoy it
with rice, chapati or paratha! You can even go for sandwiches!
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