Preferably those that don't require a whole lot of preparation time, and aren't all slushy in texture. Thanks in advance. Don't like tofu so what else can you recommend?

kitty179 - 2019-04-20 11:30:00

Do you mean main course dishes? Here's one that I like.

Imam Bayildi with Feta
serves 4

8 small or 2 large eggplants 

1 medium sized onion finely chopped

125 ml extra virgin olive oil

4 cloves garlic, finely chopped

3 medium sized tomatoes, chopped

¼ cup chopped fresh flat leaf parsley

Salt to taste

Freshly ground black pepper

250g feta
extra high quality olive oil (e.g. Village Press,Iliada) to trickle on top


Set oven to 180C.

Heat half of the oil in a small pan and add the onions. Cook gently until they are transparent. Add the garlic and cook for about a minute. Pour this mixture into a large bowl, and stir in the tomatoes, parsley, salt and pepper, to make the filling.
Wash the eggplants well and remove the stems. Peel the skin lengthwise in ½ inch strips, to give a nice striped effect. Cut in half lengthwise and cut a slit lengthwise in the fleshy side of each of the halves, stopping a little short of the ends.
Heat the remaining oil in a frying pan until it starts to smoke, then add the aubergines and cook over a high heat for about 5 minutes, until they are lightly browned all over, but still nice and firm. Then remove from the heat.
Arrange the aubergines, fleshy sides upwards, in an ovenproof dish into which they only just fit (I use a large porcelain gratin dish or a roasting tin for larger quantities). Crumble the feta evenly over the eggplants and push some of it into the slits. Spoon as much filling into the slits as you can and spread any remaining filling on top. Put into oven uncovered and bake until tender (approx 45 minutes). Check on it occasionally, adding a little water to the dish only if it is getting dry.

Serve warm or at room temperature. Keeps for a few days in the fridge.

davidt4 - 2019-04-20 15:57:00

Yes, for main courses. Thanks for that. Great start!

kitty179 - 2019-04-20 16:17:00

A big composed salad makes a good main course, especially in warm weather. Here's an example. You could increase the nuts to boost protein, and serve with fried potatoes to add some carbohydrate.

Beetroot Beans & Blue Cheese Salad (Leanne Kitchen)

1 tab olive oil
50g pecans
1.3kg small beetroots
250g small green beans
120g watercress sprigs
2 tab walnut oil
1 tsp honey
2 tsp orange zest
1 tab cider vinegar
50g firm blue cheese, crumbled

Fry pecans in oil, sprinkle with salt & pepper, drain.

Line a steamer with baking paper and steam beetroot 30 - 40 min, cool, reserve steaming water. Add trimmed beans to water and boil 5 min until just tender.

Peel beetroot, cut into wedges.

Combine pecans, beans and watercress in large bowl. Mix oil, honey, zest and vinegar, pour over salad. Add beetroot, season, sprinkle cheese over.

davidt4 - 2019-04-20 16:25:00

An Italian-style frittata is a good main course. Here's a nice one:

Beetroot frittata (Nigel Slater)



 

Serves 1-2



175g raw beetroot

4 spring onions

a handful of parsley

a small bunch of dill

a clove of garlic

3 - 4 eggs

a large knob of butter

50g grated parmesan



Peel the beetroot then grate it finely in a food processor. Thinly slice the spring onions, chop the parsley leaves & dill fronds and stir all into the beet. 

Peel and crush the garlic.

Melt the butter in a shallow, non-stick pan about 28cm in diameter then add the garlic and let it sizzle gently until it becomes a pale gold. Add the grated beetroot and cook for two or three minutes. Beat the eggs lightly, season, add half of the grated parmesan and then pour them over the softened beetroot. Cook on a very low heat until the eggs appear to be just setting. 7 or 8 minutes, maybe more.

Sprinkle the remaining cheese over the top and finish under a hot grill till it is set and golden, but far from brown.

davidt4 - 2019-04-20 16:27:00