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Written by Jyoti Dambiec - from 'The Higher Taste Hare Krsna Cookbook'
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Saturday, 06 August 2011 13:51 |
2 large eggplants a little olive oil 1/2 cup tahini juice of 2 large lemons 1/2 teas. salt 1/4 teas. coarsely ground black pepper 1/2 teas. yellow asafetida powder 1 tbs. finely choppped fresh parsley 1 teas. paprika or cayenne pepper
1. Slit eggplants with a sharp knife to allow steam to escape while baking. Lightly oil eggplants, then place them in a preheated oven at 200 deg. C. Bake 40 mins until the outsides are charred and crisp.
2. Remove eggplants from oven, scoop pulp into bowl and mash thoroughly.
3. Add all the other... |
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Written by Natasha Bourke
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Sunday, 08 May 2011 21:04 |
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Roasting asparagus really brings out the flavour.
Serves 2
Ingredients: 1 bunch of asparagus 1/2 lemon 1 tbs pine nuts Olive oil
Method: Preheat oven to 200C Wash the asparagus and bend each piece in your hand until it snaps naturally, discard the bottom pieces Lay the asparagus on a baking tray and drizzle with a small amount of olive oil Sprinkle over the pine nuts Bake for approx 15 mins, until lightly brown Squeeze over the lemon juice before serving |