healthy eating my way (allergy friendly)
A big thing here in Norway is to go hiking, or just walking on Sundays. Spend time with your family, and enjoy beautiful scenery. My mum, my son and me went up on the hill behind our house which is around 400 meters, did not walk the whole thing because of wet and slick roots.
My mom was making fun of me, since lately I have my camera with me every where.
We walked half of the hill, before going an other, not as slick way. Did not want to risk it, since I was carrying my son in his carrier.
Today’s recipe is Greek inspired. I served it for dinner, and my grandmother who is 85 years old. Loved it. If you don’t like eggplant. Try this one out. I promise you will be surprised
3 fairly small eggplants (6-7 inches long each)
300 gr chicken ground meat
2 cloves of garlic, minced
1 green onion finely chopped
2 tomatoes, very finely chopped (or canned or ripe roma tomatoes)
5-10 tablespoons of rapeseed oil
1/2 dl water
3 tbs chopped chives
1 tsp salt
1 tsp pepper
1 tsp basilikum
2 tsp curry
1 tsp dill
1 cup of basic béchamel (see below)
Wash and dry the eggplants, trim off stems, and cut in half, lengthwise. With a small knife or spoon, scoop out the pulp of the egglant. Chop up the pulp.
Put the skin of the eggplant in water until you are ready to put the filling in them
Start with 2 tbs oil, add in garlic, onion and chives. Let simmer until golden. Add in egg plant pulp, mushrooms, tomatoes. Let simmer for an other 5 minutes, add in the meat, and the remaining ingredients. Let cook for about 10 minutes. Stir.
While the meat simmers, make the sauce:
2 tablespoons of spelt flour
2 tsp of butter
2 dl cream ( can use a vegetable based one)
1/2 tsp pepper
1/4 tsp grated nutmeg
2 egg yolk
50 gr blue cheese
In a saucepan, melt the butter on low heat. As soon as it starts to bubble, add the flour and stir until there are no lumps, Add thecream slowly, stirring constantly with a whisk, until the sauce begins to thicken, add int he blue cheese. Remove from the heat and stir in salt, pepper, and nutmeg. Allow the sauce to cool for a few minutes before stirring in the egg yolk until well blended.
Preheat the oven to 200 C
Preheat second frying pan over low heat. Increase heat when ready to sauté the eggplant.
Start with a little oil,but have more at hand since eggplant absorbs a lot of oil and the pan could dry out. This step is simply to soften the eggplant a bit, so sauté quickly on both sides, remove, and drain .
Sprinkle the eggplants with some grated cheese. Then add the filling
Take about 1 tbs of the cream sauce and add to each “shoe”, sprinkle with cheese on top
Put in the oven for 1 to 1.5 hr. Until the cheese on top is brown, and the eggplants are soft.
Serve them while hot. I served mine with a salad on the side.
I hope everyone has a great Tuesday!
This is what I woke up to this morning. -1 C ( a little under 32F), blue sky and frost on the ground.