I honestly have to say (and this is not an easy call for me to make), that of all the cookbooks and recipe e-books that I own, The Monday Morning Cooking Club is my all time favourite.  Not all the recipes are clean, but there are some great healthy meals in there.  It is a compilation of recipes contributed by eager cooks from all over – each recipe has its own story/history.  I love the fact that every recipe was hand picked from hundreds and has been quality tested time and time again by a dedicated and talented group of women devoted to the preparation and offering of delicious food.  You know that if it’s made it into the book it’s going to be good.

When I bought this cookbook, the first recipe I made was Buba’s Eggplant.  A simple yet amazingly tasty dish of baked eggplant with a rich tomato sauce.  This dish has become one of our favourites, always wins compliments and is clean and healthy.  A  great option for midweek dinner, or even a dinner party.  And freezes beautifully too.  The Shrinking Hubby loves this dish!

I have recently (with much excitement) purchased a Thermomix.  I am hesitant to post about this on here because my blog is a place to share clean and nutritional recipes and motivation for a healthier lifestyle, not promote/become about an appliance.  I have decided though (where relevant) that in future, if I have managed to alter recipes to suit the Thermomix I will just add the thermomix version as an option in addition to instructions for cooking without it.  That way everyone is happy (and nobody misses out).

This eggplant dish is wonderful with salmon or grilled barramundi, perfect with schnitzel (check out my recipe for almond crusted schnitzel here – soooo good!), roast chicken, or even by itself – makes a great dinner party starter.

Here is the recipe from The Monday Morning Cooking Club.  I have tweaked it a little.  I’ve reduced the garlic, I don’t fry the eggplant in a cup of oil, and I’ve added some chilli.  But if you are feeding kids, or aren’t partial to a bit of heat then leave the chilli out.

Buba’s Eggplant (from the Monday Morning Cooking Club)

What you will need:

2 large eggplants

Olive oil

A bunch of fresh basil

Buffalo Mozzarella or parmesan cheese (optional)

Tomato Sauce

1/4 cup olive oil

1 teaspoon dried chilli flakes or 1 fresh red chilli finely diced

1 small onion finely diced

4 cloves garlic crushed

1 tablespoon tomato paste

2 X 400g tins tomato paste

How to pull it together:

Slice the eggplant into rounds.  Lay the slices on baking paper and salt with celtic sea salt.  Let sit for 10 minutes until it is weeping, then wipe off moisture with a paper towel.

 

Lay the wiped eggplant on a lined baking tray, use a pastry brush to coat with olive oil (or you can dry bake without oil if you would prefer – it doesn’t really matter) and bake for 30 minutes.

salting-eggplant

For the sauce:

Heat the olive oil in a large pan/pot.  Add the onion and garlic and chilli and cook for 5 minutes until soft and translucent.  Add the tomato paste and cook for 2 minutes.  Add the tomatoes, season with salt and pepper and let simmer for 30 minutes (a rich sauce will form).  Check the seasoning for taste and set aside.

When the eggplant is ready, assemble the dish by layering as follows.  Spoon 1/3 of tomato sauce into baking dish, add a single layer of eggplant, and repeat until all ingredients used.  Make sure you finish with a scant layer of tomato sauce.

(If using) scatter some torn basil leaves and/or torn buffalo mozzarella or a sprinkling of parmesan.

buba-uncooked

Bake for 45 minutes or until a crust as formed.

Thermomix version:

Slice the eggplant into rounds.  Lay the slices on baking paper and salt with celtic sea salt.  Let sit for 10 minutes until it is weeping, then wipe off moisture with a paper towel.

Lay the wiped eggplant on a lined baking tray, use a pastry brush to coat with olive oil, and bake for 30 minutes.

For the sauce:

1.  Put 2 dried chillies, 1 onion and 4 cloves garlic into the thermomix.  Blend 5 seconds, Speed 7.

2.  Add 60 ml olive oil and saute 100 degrees, 4 minutes, speed 1.

3.  Add 1 tablespoon tomato paste (30 grams).  Cook 90 degrees, 2 minutes, speed 1.

4.  Add 2 tins organic tomatoes (400 grams each).  Cook 100 degrees, 30 minutes, speed 1.

When the eggplant is ready, assemble the dish by layering as follows.  Spoon 1/3 of tomato sauce into baking dish, add a single layer of eggplant, and repeat until all ingredients used.  Make sure you finish with a scant layer of tomato sauce.

(If using) scatter some torn basil leaves and/or torn buffalo mozzarella or a sprinkling of parmesan.

Bake for 45 minutes or until a crust as formed.

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