Healthy Steaming
I'm really loving eggplant at the moment now that I've discovered how easy it is to steam them which makes them so tasty and mushy. Tonight's dinner was very simple. I cut the eggplant in half, make some criss cross cuts and place in a bamboo steamer with baking paper over boiling water for about 20 minutes. In a fry pan while the eggplant is steaming I cook up diced onion. Once cooked a bit you add the beef mince and some garlic. Once that's cooked you add diced mushroom until soft then add a can of your favourite canned tomato with herbs. Season well with salt and pepper and herbs and simmer for about 10 minutes. I then scoop out some of the steamed eggplant and add to the beef tomato mix and simmer for another 5 minutes. Then carefully place the steam eggplant on a baking tray and spoon over the beef tomato mixture. Top with grated mozzarella or your favourite pizza cheese mix and place in a 250 degree hot oven for about 10-15 minutes to melt the cheese and bake all together. Serve carefully on a plate and top with freshly chopped parsley.
Ingredients:
• 1 Eggplant sliced in half
• 200 grams of beef mince (or try with a can of three beans mix)
• 2 large mushroom chopped finely
• 1 crushed garlic clove
• 1 can of diced Italian tomato
• Hand full of grated cheese
• Salt, Pepper, Italian Herbs and Chilli Powder
Steamed Eggplant with beef mince, mushroom, tomato and cheese, Chef Leong :-)
No comments:
Post a Comment