A dish inspired by Gordon Ramsay’s Aubergine Caviar recipe…
I still remember the first time I tasted a roasted eggplant dip made by Tommy, it was like heaven! Yes heavenly delicious! 😀 A few friends and I were spending the weekend at a cottage up-north; the poor guy was spending more than 1 hour in the kitchen making this dish, as it takes 30-40 minutes for the eggplants to bake in the oven – while the rest of us were enjoying ourselves in the hot jacuzzi outside in the freezing cold winter. So I told myself that when I make the dish one day, I refuse to go through this kind of long process. In fact, I rarely use the oven to cook. I’m just not fan of the idea of waiting that long and using that much electricity. So I decided to adapt this Ramsay recipe to my own style! I don’t know if it tasted as good as his version, but it sure tasted yummy enough!
1 large sized Aubergine/Eggplant, cut into small cubes
1 package of firm tofu, cut into small cubes
Fresh basil leaves, chopped thinly
Dry parsley leaves
5 cloves of garlic, minced
Salt & Pepper
When the pan is hot, pour 3 tablespoons of olive oil in the pan and brown the tofu.
Remove the tofu from the pan after they turned slightly golden brown and set aside.
Add another 3 tablespoons of olive oil in the pan and fry the garlic.
Add the aubergine cubes and cook them until they become a bit soft – for about 7 minutes.
Add a bit of water in between to keep it moist.
Throw in the browned tofu and stir.
Toss the basil leaves, dry parsley leaves in.
Let it cook for another 5-7 minutes, stirring occasionally.
You think Spring has settled in as the temperature goes higher and higher, but as soon as you store all your winter coats and boots away, the weather plays a joke on you and cools down drastically by a lot. So here I am, walking home from work on this chilly evening fighting against the wind, hoping to get home as fast as I can.
And since I don’t have any strong motivation to spend a lot of time cooking on this Monday evening, I opted for this quick and easy Noodle Soup for supper. To make it healthier, you could add lots of veggies of your choice.
What I did here is:
Boil 2 cups of water
Add the soup base/stock cube
Add the fish balls and tofu cubes
After 1-2 minutes, add the baby Bok Choy and Bean Sprouts
STEWS are wonderful, a comfort food that’s perfect for colder weathers! They are extremely flavourful with lots of nutrients conserved. Stews are healthy: you can add lots of vegetables but be careful not to add too much salt, they are easy to prepare and so appetizing. Plus you can do other things while you let it stew on the stove!