Friday, September 03, 2004
Eggplant and Mushroom Ragout
I have no idea what to actually call this dish. It is a dish I make when I cook for myself.
Ingredients
1 and half left over sausages from fridge (or whatever other meat you can find
2 cloves garlic
some ginger root
some eggplant - handful or so cubed
6-8 mushrooms - chopped coarsely
2 tomatoes cubed or sliced thickly
1 chilli
some basil
same tarragon
olive oil
some cabbage (to your requirements)
Process
crush the garlic and ginger and lightly saute in the olive oil on low heat in heavy base fry pan
throw in the eggplant and mushrooms and cover for several minutes while turning up the heat to medium - stir occasionally
boil a little water in a pan - throw in chopped cabbage with a cube of butter cover and leave on low heat for 10 mins
once the mushroom starts to blacken throw in the meat, then the tomatoes
sprinkle the herbs in
allow the pan to steam a little with the lid closed then throw in the chopped chilli and close lid
put bread in toaster
slice some cheese while bread is toasting
Preparation
butter toast and lay slice cheese on and layout on plate - i use 4 slices of toast
cover with the mushrrom and eggplant dish - then top with the drained cabbage - if you have some sour cream that goes nicely on top
Eat in front of the footy with a glass of iced lemon late at night while the rest of the family is sleeping!
Go the Brisbane Lions!
Ingredients
1 and half left over sausages from fridge (or whatever other meat you can find
2 cloves garlic
some ginger root
some eggplant - handful or so cubed
6-8 mushrooms - chopped coarsely
2 tomatoes cubed or sliced thickly
1 chilli
some basil
same tarragon
olive oil
some cabbage (to your requirements)
Process
crush the garlic and ginger and lightly saute in the olive oil on low heat in heavy base fry pan
throw in the eggplant and mushrooms and cover for several minutes while turning up the heat to medium - stir occasionally
boil a little water in a pan - throw in chopped cabbage with a cube of butter cover and leave on low heat for 10 mins
once the mushroom starts to blacken throw in the meat, then the tomatoes
sprinkle the herbs in
allow the pan to steam a little with the lid closed then throw in the chopped chilli and close lid
put bread in toaster
slice some cheese while bread is toasting
Preparation
butter toast and lay slice cheese on and layout on plate - i use 4 slices of toast
cover with the mushrrom and eggplant dish - then top with the drained cabbage - if you have some sour cream that goes nicely on top
Eat in front of the footy with a glass of iced lemon late at night while the rest of the family is sleeping!
Go the Brisbane Lions!
