Cooking my way through the Tenderheart Cookbook.
Creamy Whole roasted Eggplant with Tomato and Lentil Sauce
The Quick Lowdown:
- Ingredients: if you have eggplants, most of the other ingredients are pretty much pantry staples—brown lentils, canned tomatoes, onions, garlic, vegetable stock
- Prep-work: Easy. There was very little cutting. You need time though for the eggplants to roast (45mins). Everything else can be done while that is happening.
- Dirty dishes: Cutting board, knife, roasting tray, saucepan, blender, bowl.
- Taste: My photo isn’t great but I enjoyed this.
- Family-friendly: yes.
- Regular rotation worthy: Yes, it was tasty and, bonus the sauce was a cashew sauce so dairy-free.
Butternut Pumpkin Lasagne
The Quick Lowdown:
- Ingredients: Pretty standard list of ingredients, with a lot of cheese (ricotta, mozzarella and parmesan)
- Prep-work: I hate cutting up pumpkin and thin layers of pumpkin replaced pasta sheets in this “lasagne.” Muscle building work. You also need to allow time to roast the pumpkin slices before assembly.
- Dirty dishes: Cutting board, knife, saucepan, a couple of bowls, roasting tray, baking dish.
- Taste: This was pretty good tasting, probably because there was a lot of cheese.
- Family-friendly: yes.
- Regular rotation worthy: No. The pumpkin cutting was a lot of work, although that was also because we had a jap pumpkin to use up not a butternut which would have been easier to make slices. Also, there was a lot of cheese and I probably shouldn’t be eating that much.
Comments
6 responses to “Tenderheart Cook #16 and #17”
That eggplant dish looks delicious! I like the idea of pumpkin lasagna too, though it sounds like a lot of work.
Yes, the pumpkin was a lot of work.
I’ve never gotten the hang of eggplant. Not sure if it is the texture or the non-taste… But just looking at the image it looks yummy. Won’t attemt to cook though.
I really like eggplant roasted like this, it goes really creamy inside and makes a good base for other flavours.
Whoa. That eggplant dish sounds amazing. I like the thought of using pumpkin to replace the regular lasagna noodles, but I definitely would not like cutting it up. I”ll bet it was delicious though.
The pumpkin lasagna was good but the cutting was a pain. THe eggplant dish was really good, you knwo how eggplant goes all creamy inside when it’s roasted.