Eggplant Parmigiana

So good, I dare you not to like it!

Eggplant Parmigiana

Ingredients:

3 large eggplants, cut lengthways into thick slices
1 Tbsp olive oil
750g canned chopped tomatoes
handful of mixed fresh herbs (e.g. basil, parsley, thyme), roughly chopped
2 cloves of garlic, crushed
salt and freshly ground black pepper, to taste
100g mozzarella cheese, grated (can use reduced fat)
1 Tbsp freshly grated parmesan cheese

Method:

1. Preheat the oven to 200*C. Put the eggplant slices in a single layer on a baking sheet and brush them lightly with the oil. Bake in the oven for 20 mins, until the slices are starting to brown.

2. Meanwhile, put the tomatoes, herbs and garlic in a small saucepan and simmer for 10 mins. Season well.

3. Layer the eggplant slices and the tomato sauce in an ovenproof dish, finishing with a layer of the sauce. Scatter the mozzarella and parmesan cheeses over the top.

4. Put the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbling.

5. Serve immediately with salad (or other vegetables), and/or warm crusty bread and butter.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 5

Eggplant Paté

This paté may be eaten either warm or cold served with toasted pitta bread or breadsticks.

If you are not a fan of chilli, you may use a little sweet chilli sauce, or take the seeds out of the chilli and just use the flesh.

Eggplant Paté

Ingredients:

3 large eggplants, pricked all over
1 Tbsp olive oil
1 red chilli, finely chopped
1 Tbsp black mustard seeds
2.5cm piece fresh root ginger, peeled and grated
2 Tbsp coconut cream
4 Tbsp chopped fresh coriander

Method:

1. Preheat oven to 200*C. Lay the eggplants on a baking sheet and bake for 40-45 minutes until tender. Cool, then halve them lengthways. Scoop out the flesh and discard the skin.

2. Heat the oil in a heavy-based saucepan, add the chilli, mustard seeds, and ginger, and fry gently for 1 minute.

3. Stir in the eggplant flesh and the remaining ingredients, breaking up the eggplant fesh, and heat the paté through. Serve warm, or let it cool completely before serving.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Rating: 4

Goat's Cheese Crostini with Hazelnut Salsa

Goat's and cow's milk have similar nutritional compositions, but because of the higher water content of goat's cheese, it contains less fat than cow's milk cheeses.

This is an easy starter that will have your guests easily impressed!

Goat's Cheese Crostini with Hazelnut Salsa

Ingredients:

Crostini:

6 thick slices of French-stick bread
2 x 100g goat's cheeses, each cut into 3 slices
60g mixed salad leaves
orange zest, to garnish (optional)

Salsa:

30g hazelnuts, dry roasted until browned
4 Tbsp fresh parsley
1 garlic clove
grated zest and juice of 1 orange
1 Tbsp balsamic vinegar

Method:

1. First, make the salsa. Put the nuts in a blender or food processor, add the remaining ingredients, and blend for about 15 seconds. Transfer the salsa to a small saucepan and heat it through gently.

2. Meanwhile, toast each bread slice on one side. Place a slice of goat's cheese on the untoasted side of each piece of bread. Put all 6 slices under a preheated hot grill and grill for 1-2 minutes, until the cheese is golden and bubbling.

3. Divide the salad leaves among 6 plates and top with a cheese toast, garnised, if desired, with strips of orange zest. Serve with the warm salsa, either spooned over the crostini or served separately.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 6

Rating: 4.5

Zucchini and Mushroom Bake

This is a "diabetic-friendly", vegetarian recipe.

The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.

Zucchini and Mushroom Bake

Ingredients:

1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated

Method:

1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.

2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.

3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.

4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.

5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.


Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 4