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Foodie - My Happy Brinjal Stack

Foodie - My Happy Brinjal Stack

Date: 2018-04-20

Firstly I would like to apologise for missing a few weeks of recipes. I am sure you will all agree that life is just taking over and sometimes cooking is the last thing on our minds.

Lets not forget how important feeding our bodies is and how rewarding serving good food can be. So even though I might not be sharing my recipes on certain weeks, don't let me stop you from sharing yours with me. Send your recipe to thebugle@mweb.co.za.

Autumn is upon us and as the weather changes so should the food we are eating. With cooler weather our bodies crave richer and more caloric foods. This week I have a very yummy recipe that is easy to make and will delight your taste buds.

For those readers who need the mash potato recipe, here is a good, old fashioned mashed potatoes recipe. Simple and delicious. Take one kilogram of peeled potatoes. 2 tablespoons butter and one cup of milk. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

The sugar bean curry is easy but remember to soak your beans overnight and cook until they're soft and creamy. For this recipe you will need:

* 1 onion, chopped

* 3 Cloves of garlic minced

* 2 tomatoes, chopped

* 2 cups sugar beans, soaked as usual

* 3 cupswater

* 1 TBScurry powder

* 1 TBS Turmeric Powder

* Salt

Directions:

1. In a pot, boil the beans in the water until they are cooked.

2. In a pan, fry the onion and garlic add the spices.

3. When aromatic add the tomato.

4. Add the spiced tomato to the cooked sugar beans.

5. Cook until perfect.

The key of this recipe is the brinjal, cut into thin rings, salt generously, set aside for half an hour rinse, coat in flour and shallow fry until crispy and golden.

To assemble the Brinjal Stack, place two tablespoons of potato mash in the middle of the plate, place the fried brinjal on top of the mash, now add the sugar bean curry on top of the brinjal and dress it up with a tangy refreshing salad.

Bon appÈtit!