How To Make Healthy Recipes With Eggplant And Mushrooms
Eggplant pizzettes recipe this healthy quick and easy recipe is featured in the lunch section of the new 5 2 starter s guide to the 2 day diet.
Healthy recipes with eggplant and mushrooms - It s somewhat like a cross between an eggplant lasagna and a eggplant parmesan. Make three more layers of noodles filling eggplant sauce walnuts and basil leaving the basil out of the top layer. I m all about texture in food and i like to have something crispy or crunchy in my meals.
It was the best tasting healthy food i have ever had raves ibanezlover. Add a little extra water to thin consistency if required. You can boil the rice and lentils while it cooks and once the roasted eggplant is ready all you have to do is fry the mushrooms with garlic mix it with the eggplant and serve it with rice and lentils as a side.
Lay a quarter of the eggplant slices over the filling. While i ve certainly made regular noodle lasagna and eggplant lasagna before this recipe is different for a few reasons. Add mushrooms and cook stirring for 2 minutes until browned.
Cover with foil and bake for 50 minutes. Wonderfully simple healthy and delicious. Cook stirring occasionally for 5 minutes more.
3 add eggplant to pan and spray again with a little oil. Spray a large pan with oil and set over a medium high heat. Remove from pan and set aside.
The eggplant goes in the oven for 30 minutes. 2 meanwhile make sauce. Add mushrooms back to pan and cook another 2.
Pour over the vegetables and mix well. Place eggplant zucchini onion and mushrooms in a 2 quart casserole dish. Cook eggplant stirring for 5 8 minutes until softened.
This dish keeps well and tastes good at room temperature. To serve spoon eggplant and mushroom bolognese over spaghetti. Tons of healthy fresh vegetables including eggplant zucchini fresh tomatoes mushrooms bell peppers and onions go into this classic mediterranean dish.
You don t smother the ingredients with cheese between layers and i don t use ricotta or mozzerella which are two primary cheeses in a. Keep covered in fridge or freeze for up to 1 month. In a small bowl combine the tomato paste with the water and stir in garlic basil salt and pepper.
Spread about 1 cup of sauce over the eggplant and sprinkle with about 1 4 cup of the basil leaves and a few walnuts. 2 add eggplant to pan with another spray of oil. Add lentils spices and stock or miso.
Add the onion and garlic and cook until softened about 5 minutes. Add mushrooms and cook stirring for 5 minutes until tender and golden. In a large deep saute pan heat the olive oil over medium high heat.
Reheat in a large saucepan over a medium heat until hot. Eggplant and mushroom bolognese can be cooked 1 day ahead. Add spring onion and garlic and cook for 1 minute.
