Eggplant-Mushroom-Cheese Melt -a Quick Dinner
Shaking off my ( Hyderabad heat induced ) lethargy, I have finally made a Fan Page for Saffron Trail blog. If you are on Facebook (really, who isn't??) I would really love it if you joined me there. Right now I am sharing some toddler food recipes that my toddler seems to enjoy as well as some inter
Ingredients
- 2 tsps olive oil
- 1 tsp garlic minced
- 1 cup eggplant cubes
- 200 grams mushrooms u2013 washed , wiped dry and quartered .
- xbc cup beans kidney beans black eyed peas cooked like kidney or (optional).
- 1 tsp basil dried .
- 1 tsp oregano dried .
- xbd cup tomato puree .
- xbd tsp chilli flakes or powder .
- xbd - 1 tsps salt .
- xbc cup cheddar mozzarella grated or .
- 3 - 4 whole wheat bread slices .
- xbd cup milk .
Instructions
- In a wok, heat the oil and sautxe9 the garlic for a few seconds.
- Add the eggplant cubes and stir on medium heat till half done u2013 around 5 minutes, sprinkling some water if required.
- Then, add the mushrooms, and let it cook for another 5 minutes.
- Add the cooked beans, herbs, chilli flakes and salt along with tomato puree at this stage. Mix well to combine, cover with a lid and let it simmer on low heat for 3-4 minutes until the eggplant and mushroom is cooked.
- Stir in all but 1 tsp of the cheese.
- Line the base of a baking dish with slices of bread dipped in milk and squeezed gently. I had to use 3 slices to cover a roughly 10 X 6 dish.
- Spread the mixture on top of this, sprinkling the reserved tsp of cheese on top.
- Bake / grill for 8-10 minutes. Remove each serving with the bread and the topping.
- Serve hot.
Notes
I'd consider this a relatively low carb, high protein dinner as the main source of carbs here were there 3 slices of whole wheat bread shared between two of us, and mushrooms, beans, cheese are all high in protein. Taste wise, it was really high on flavours - if you store packs of tomato puree at home and cans of beans, it can be put together in a jiffy even for a weeknight dinner!.