(serves 2)
1 cup lump white crabmeat, the best you can get
2 cups wild rocket
handful Santini tomatoes, quartered
1 tbsp snipped chives
dressing:
2 tbsps olive oil
2 tsps balsamic vinegar
juice and zest of 1 lime
pinch sea salt
Simply toss all the salad ingredients together and pack it up in a plastic box with a tight-fitting lid, and shake the dressing ingredients up in a glass jar (also with a tight-fitting lid), and they can travel separately, to be tossed together when you’re ready to eat. Very springlike!
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Eggplant, Chickpea and Tomato Casserole
(serves about 6 as side dish)
4 medium eggplants, cut in 1/4 inch slices
1/2 cup olive oil (add more if and as needed)
1 soup-size tin chickpeas
1 soup-size tin plum tomatoes
2 medium white onions, sliced thin
6 cloves garlic, minced
1/2 cup shredded cheddar or mozzarella cheese
sea salt and fresh black pepper
With all eggplants sliced and ready, heat olive oil in a large shallow frying pan. In a series of single layers, fry eggplant slices until soft. Set aside on paper towels.
Fry sliced onions in the leftover oil until soft, then add garlic. Do not burn the garlic.
When all eggplant and onions are fried, cover the bottom of a 9x13 casserole dish with a layer of eggplant, then spread the onions and garlic over them. Add another layer of eggplant and scatter over half the plum tomatoes, squeezing them into smallish pieces as you take them out of the tin. Add salt and fresh pepper. Add half the cheese, then finish with a layer of eggplant and top with the rest of the tomatoes and scatter the remaining cheese on top.
Cover with foil and bake at 425F/220C for 30 minutes. Serve hot or warm.
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