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any great veggie recipies out there?

*honey

Silver Member
#2
Hi. I too am fish eating veggie. Have A check out of my recipe thread, *honey's recipes, its a sticky at the top of recipe section.
 
#4
Italian Baked Aubergines - 5syns

Coming from an Italian family I've been trying to adapt some home classics and this works great for vegetarians (if you eat cheese - or for me it's a Green staple.)

Melanzanne Parmigiana (Baked Aubergines)

I make a dish for two at dinner plus it leaves a smaller portion for lunch.

You need:
1 onion and 2 garlic cloves
2tbsp tomato purée
1 tin chopped tomatoes
2tbsp balsamic vinegar
1tbsp light soy sauce
1tsp paprika
1 chilli (optional)
small bag rocket plus a side salad (or get a big bag of rocket, watercress and spinach salad and do what I do - pick the rocket out for this and serve the rest as the side salad)
4-5 Mushrooms, thinly sliced
1 ball of mozzarella (usually 125g after draining water) either thinly torn or grated
28g parmesan

Method:

Using Fry Light soften the onion and garlic, before adding tomato puree. Cook out the puree and add the paprika, balsamic vinagre and light soy.

I would also add a chopped chilli, but it is up to you. This is how I make my pasta sauce (I would normally also add a glass of red wine but have taken that out recently to save syns.) Make your own if you have a tried and tested recipe.

Slice two good sized aubergines thinly, imagine your creating lasagna sheets, and again using Fry Light, fry off your slices on a griddle pan to soften them up (remember to season.) Put them on a plate where they will go very soft and flexible as they cool.

Once your sauce is ready (should simmer for at least 15 mins), line the bottom of your dish (I use a standard lasagna dish about 20cms long) and layer some aubergine slices to cover the bottom. Scatter over a handful of mushrooms and do the same with the rocket. Take a third of your mozzarella and scatter over. Layer some sauce on top and start again with the next aubergine layer.

I usually do two aubergine/mushroom/rocket layers before putting a final third layer of aubergine on top with just sauce and mozzarella on top. As you go along use a fork to press down on the aubergines so you get it nice and compact. Remember to season as you go along! Use your final third of mozzarella on the top and sprinkle over your parmesan.

Put it in the oven uncovered (preheated, 200c) for about 20mins so it's golden on top and the sauce is bubbling

Serve with a simple side salad (I use a 1tbsp olive oil/1tsp balsamic dressing mixed and seasoned)

It's very tasty and you can save the leftovers for a day or two in the fridge so can eat it on your next Green day! My partner is the kind of guy who loves meat and hot dripping mozzarella in huge portions, but he thinks this is great and doesn't complain there isn't enough cheese!


Tell me if I'm wrong but I think it works out at 14 syns for the whole dish (roughly 13 for the whole mozzarella, 1 for the purée, take the olive oil and parmesan as healthy extras.)

So you could say 5 syns for the dinner portion and 4 for the lunch portion.

It's also a really nice dish for a dinner party :)
 


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