Tag Archives: eggplants

Egg Curry

Sorry Dee yet again I put up a recipe with eggs. Forgive me .

This is a recipe I learnt from my mother, we used to prepare this mostly to serve as an accompaniment for rice though one can also serve it with ugali or pasta.

I prepared this dish sometime last week. Being the final week of the month, I was a bit low on supplies so I just cooked what was available plus hubby had to rush to the kiosk to add the eggs. (such a darling).

Did I mention it takes less than 15 minutes to prepare? Yep… Quick fix 🙂

Start by chopping up the necessary ingredients.

one onion chopped, three tomatoes diced and one eggplant diced

In a bowl lightly beat 4 eggs and set aside.

In a saucepan add 2 tablespoons of vegetable oil and fry the onions. Season with salt and black pepper.

Once the onions are tender add the tomatoes and eggplants.

add a handful of basil and parsley, I used dried. Use fresh if you have.

Cover and let them cook down for around 5 minutes.

The sauce will look like this;

add a teaspoon of turmeric powder and stir.

Last and definitely the core ingredient of this dish add the eggs.

Don’t stir immediately, cover for about two minutes to allow the eggs to set then stir. The goal here is to achieve the look of scrambled eggs.

Once the eggs are cooked, we are ready to serve.

I served over some leftover rice.

stir fried sausage rice, steamed rice and the the egg curry

Verdict:

Goodness!!! The best egg curry ever, it was rich in flavour and taste. The basil was both savoury and aromatic.  This one was a definite win with hubby.

If I could do it over again:

Change nothing. Perhaps cook it more often.

Eggs are just so versatile. How else do you incorporate eggs in your meals especially lunch and dinner?

Tomato and Eggplant Sauce

Did you know?

Eggplants are actually fruits and are classified in the berry family.

At times when I don’t feel like making something fancy to go with leftovers, I rush to this recipe. My friend Dee will love this.

It’s simple and you can pretty much add any other vegetable you have on hand for example courgettes, bell peppers.

So fry some onions in some oil, season with salt and black pepper

sizzle sizzle

Once the onions are tender and golden in colour, add the tomatoes and eggplants.

I seasoned with some rubbed basil leaves and added about a teaspoon of turmeric powder.

colour galore

Cover and let them cook down till tender add some little water and bring that to a boil.

Serve over leftover rice, spaghetti whatever you have in your fridge.

I served over some leftover kienyeji (got from my mother in law).

Verdict:

Very flavourful.

If I could do it over again:

Definitely add some chopped garlic and diced bell peppers (hoho)

What do you whip up to serve with your leftovers?

Mint and Rosemary Chicken

I love herbs and I normally buy almost all the types that I can find in the supermarket. Some of the herbs that I use on almost a daily basis are sage, parsley, thyme and rosemary.

For the longest time, ( well 3 months) I have had mint on my spice rack but I had never used it. The back of the pack reads that one can use it lamb or poultry sauces. Other uses can be in sweet dishes

Well enough stories, so I had some chicken legs and decided to finally experiment with the  mint herbs. Since mint leaves are sweet, I also added rosemary leaves so as to give the savoury taste in the dish.

In a saucepan add the chicken legs season them with some salt and black pepper then sprinkle the dried mint and dried rosemary leaves.

add the dried mint and rosemary leaves

Cover for about 15 minutes and let the herbs diffuse into the chicken.

add one chopped onion and some chopped ginger

I also added 1 chopped eggplant and 2 diced tomatoes.

Cover and let them cook for about 10 minutes.

I served this over leftover ugali and veggies.

juicy

Meat balls part 2

For those who missed part one you can find it here

Ingredients:

For the sauce

1 medium red onion chopped

6 cloves of garlic finely chopped

2 teaspoons of finely chopped ginger

3 medium sized tomatoes peeled and crushed

1 hoho diced

2 eggplants diced

Salt

Black pepper

1/2 teaspoon of tumeric

Oil for frying

In a saucepan fry the onions,garlic and ginger. Season with salt and pepper.

Add the crushed tomatoes. To make the crushed tomatoes, I boiled them in some water till their skins were almost peeling off. Let them cool remove the rest of the peel and then mash/crush them.

Onions and crushed tomatoes

Let the tomatoes cook for like 3 minutes then add the rest of the vegetables.

reminds me of ratatouille

Cover the pan and let the veggies cook for 5 minutes. Add in your turmeric then toss in the meatballs.

swimming meatballs 🙂

Let the sauce simmer for 10 minutes to ensure that the meat balls are fully cooked through.

Meat ball sauce

Verdict:

Very delicious, mixing the herbs in the minced meat was a great idea since with every bite of the meat balls you get some rosemary yumminess.

If I could do it over again:

I don’t think I’d change anything, the flavours combined pretty well.