Organic aubergine meze - give it a whirl

If you're after a healthy, vegetarian meal or want some tips on the best way to make healthy vegetarian food then look no further.  You have come to the right place.  Our talented head chef, Sergei, can tell you all about it.  He knows his stuff you see.  That's why we put him in charge of our kitchen!  In fact, he knows so much about making healthy vegetarian food that he has been telling a journalist all about it.

The dish is so good that it will suit both the carnivores and herbivores of the world. As it is so delicious and easy to make we didn't want you missing out on it. We have therefore featured Sergei's recipe and advice below. Check it out and let us know if you make it. We'd love to see photos and hear how it went.

Sergei in the flesh!

Sergei says: "It is often thought that all vegetarian dishes are healthy but that isn't necessarily the case as the ingredients themselves and the cooking methods all have an impact upon the final meal. One way of ensuring the food is healthy and full of flavour is by opting for organic ingredients. The mere fact that they have no preservatives, additives, pesticides or GMOs impacting upon the goodness of the food makes them a healthy option. Also, when cooking in oil, vegetarians should use unrefined sunflower oil as it is a healthier option than olive oil. Finally, to ensure full flavour vegetarians should consider trying different varieties of particular ingredients - for example, red or orange bell peppers carry more flavour than other colours of pepper."

An excellent vegetarian dish that is healthy and easy to make is a delicious Organic Aubergine Meze.




And here's one he made earlier


Organic Aubergine Meze

- 2 aubergines, chopped in 1 inch squares
- 1 can of chopped tomatoes in tomato juice
- 2 red or orange bell peppers (because these colours carry more flavour) roasted, peeled then diced
- One garlic clove, diced
- Small bunch of coriander, chopped
- Salt and black pepper

Roast the aubergines till brown (200C). Lightly oil the skin on the peppers and place them in the hot oven, bake until skin turns brownish. Remove the peppers, place them in the bowl and cover with cling film (this will help to peel the skin), leave to cool. Put chopped tomatoes in the pot (big enough to fit all the rest of the ingredients later), bring them to the boil and simmer for 5 minutes. Add roasted aubergines, peeled and roughly diced peppers, chopped garlic and coriander to the tomatoes. Season with salt and pepper. Simmer the whole lot for a minute or two.

Once cooked, vegetarians can serve with cous cous or artisan bread. Alternatively, they could also go for some blanched broccoli. They can cook the broccoli for two minutes in boiling water, toss it in any type of cold pressed oil and add some seasoning.
Remember to let us know if you make it.  We look forward to seeing all the pictures.

Peace, love and pizza....and vegetarian recipes.

What On Earth.