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CRISPY EGGPLANT ROUNDS RECIPE
This recipe
will teach you how to make Crispy Eggplant Rounds. It is a
quick and easy recipe to make.
This is the most fantastic
way to do eggplants. My youngest daughter would not eat eggplant
and then one day I cooked the Crispy eggplant rounds and she
actually though they were a savoury patty and she ate them
with mashed potato and peas and thought they were good. My
daughter now cooks the Crispy Eggplant rounds for her daughter.
Crispy
Eggplant Rounds Ingredients
1 lb of eggplant
1 tsp of olive oil
2 eggs slightly beaten
1 cup breadcrumbs with a little basil, oregano and parmesean
cheese mixed in.
Crispy
Eggplant Rounds Method
Wash eggplant and remove tops
then slice in 1/2 inch thick rounds. Spread the olive oil
on a cookie sheet. Put the breadcrumbs in one bowl and the
eggs in another bowl. Dip the slices first into the eggs,
allowing the excess to drip off back into the bowl and then
dip both sides into the breadcrumbs. Place on cookie sheet.
Bake the Crispy Eggplant Rounds in 425 degree oven for about
15 minutes turn the rounds and bake another 10 minutes or
until desired crispness is achieved. Serve the Crispy Eggplant
Rounds with mashed potatoes, carrot and peas.
Enjoy
your freshly made Crispy Eggplant rounds!
CUBAN
TOFU SALAD RECIPE
This
recipe will teach you how to make Cuban Tofu Salad. It is
a quick and easy recipe to make.
This is a great way of doing tofu. There are so many different
ways of doing tofu and the Cuban Tofu Salad is one such way
of doing it and I have to admit this is my favourite recipe
for tofu.
Cuban Tofu Salad Ingredients
oil
1 lb firm tofu
1 apple sliced
2 Tbs dill weed
1 lb new potatoes
3/4 cup mayonnaise
vinegar and mustard
1 can asparagus tips
4 eggs hard boiled sliced
1 good sized sweet potato
1/2 red onion finely chopped
1/2 cup green peas cooked until still slightly firm
1/3 cup nutritional yeast with salt, pepper and paprika added
to taste
Cuban Tofu
Salad Method
Cut tofu into 1 x 1/2 inch
squares then coat with nutritional yeast. Fry in oil over
medium heat until golden brown and slightly chewy and drain
on paper towels. Cut potatoes and sweet potatoes into 1inch
cubes then boil until tender and drain. Mix together tofu,
potatoes, apple, 3 of the eggs, peas and onion. Add enough
mayonnaise to make it creamy. Add dill weed, fresh if possible.
Add enough vinegar and prepared mustard to give the Cuban
Tofu Salad a tang. Garnish the Cuban Tofu Salad with additional
egg and asparagus spears. Sprinkle the Cuban Tofu Salad with
paprika to garnish.
Enjoy your freshly
made Cuban Tofu Salad!
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