Grilled eggplant with tabbouleh

3 small tomatoes (270g)
1/4 cup (40g) burghul
2 large eggplants (1kg)
1/3 cup (80ml) extra virgin olive oil
4 cups coarsely chopped fresh flat-leaf parsley
1 cup coarsely chopped fresh mint
1 medium red onion (170g), chopped finely
2 tablespoons lemon juice
{preparation time 15 minutes (plus refrigeration time) cooking time 10 minutes}

1-Chop tomatoes finely, retaining as much juice as possible. Place tomato and juice on top of the burghul in small bowl; cover, refrigerate 2 hours or until burghul is soft.
2-Cut each eggplant into 8 wedges. Brush eggplant with half the oil; cook on heated grill plate (or grill or barbecue) about 10 minutes or until browned and tender.
3-Meanwhile, combine tomato mixture with the parsley, mint, onion, juice and remaining oil.
4-Serve tabbouleh with eggplant.

Tunisian tuna salad

This colourful salad from the Tunisian capital of Tunis , tastes as good as it looks. North Africans like their food highly spiced and, while this recipe only includes tow chillies, you can increase or decrease the quantity as you like.
You can omit the canned tuna and serve the salad with fresh char-grilled tuna, if you prefer.


preparation time: 30 minutes cooking time: 3 minutes serves 4
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2 hard-boiled eggs, chopped finely
1 medium green  capsicum (200g), chopped finely
2 medium tomatoes (300g), seeded, chopped finely
4 green onions, chopped finely
2 drained onions, chopped finely
1/4 cup (30g) seeded green olives, chopped finely
2 fresh small red chillies, chopped finely
2 teaspoons finely chopped fresh mint leaves
185g can tuna, drained, flaked
1 tablespoon drained baby capers, rinsed

HARISSA-STYLE DRESSING
2 tablespoons olive oil
1 cloves garlic, crushed
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 Make harissa-style dressing.
2 Combine salad ingredients in medium bowl; drizzle over dressing, toss gently. Serve with flat bread, if desired.
harissa-style dressing : Heat oil in small pan, add garlic and seeds; cook, stirring , until fragrant. Stir in juice and vinegar.
per serving 14.3g fat; 886kj (212cal)

Beef and fig cigars

preparation time : 30 minutes cooking time : 30 minutes makes 48
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20g butter
1 medium brown onion (150g), chopped finely
1/2 teaspoon ground cinnamon
2 cloves garlic, crushed
250g beef mince
3/4 cup (150g) finely chopped dried figs
1 tablespoon finely chopped fresh chives
8 sheets fillo pastry
cooking-oil spray
1/2 cup (125ml) plum sauce
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1. Melt butter in large frying pan; cook onion , cinnamon and garlic , stirring, until onion softens. Add beef ; cook ,stirring, until beef is browned. Stir in figs and chives ; cool 10 minutes. 
2. Meanwhile, preheat oven to 200°C/180C° fan-forced. Oil tow oven trays.
3. Spray one pastry sheet with oil; cover with a second pastry sheet. Cut lengthways into three even strips, then crossways into four even strips.
4. Place 1 rounded teaspoon of the beef mixture along the bottom of one narrow edge of pastry strip, leaving 1cm border . Fold narrow edge over beef mixture then fold in long sides; roll to enclose filling. Place cigar , seam-side down, on tray; repeat process with remaining pastry and beef mixture.
5. Spray cigars lightly with oil. Bake, uncovered , about 10 minutes or until browned lightly. Serve with plum sauce.

per cigar 0.9g fat; 146kj (35cal)
beef mixture can be made the day before and kept , covered, in the refrigerator.

Frittata with onions and zucchini

20g butter , melted
2 tablespoons olive oil
2 medium (300g) onions, thinly sliced
6 eggs , lightly beaten
3/4 cup (60g) grated parmesan chesse
1 small (90g) zucchini,thinly sliced
1 tablespoon shredded fresh basil
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1. Brush base and sides of deep 19cm square cake pan with butter . Heat oil in pan,add onions , cook , stirring , until onions are soft; cool.
2. Combine onions , eggs , cheese, zucchini and basil in bowl ; mix well . Pour mixture into prepared pan . Bake in moderate oven about 25 minutes or until lightly browned and set .

• Recipe can be made a day ahead.
• Storage: Covered , in refrigerator.
• Freeze : Not suitable.
• Microwave: Suitable.

Fried Bocconcini

40 (400g) baby boncconcini
1 cup (100g) packaged
3/4 cup (60g) grated parmesan cheese
2 tablespoons chopped fresh basil plain flour
3 eggs , lightly beaten
vegetable oil for deep-frying
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1. Dry bocconcini on absorbent paper.Combine breadcrumbs, cheese and basil in bowl ; mix well.
2. Toss bocconcini in flour , shake away excess flour. Dip into eggs then press breadcrumb mixture on firmly.
Repeat egg and breadcrumbing process ; refrigerate 30 minutes.
3. Just before serving , deep-fry bocconcini in batches in hot oil until browned. Drain on absorbent paper.
Serve immediately.
Makes 40.

• Bocconcini can be crumbed a day ahead.
• Storage: Covered , in refrigerator.
• Freeze: Not suitable.
• Microwave: Not suitable.

Oven roasted Tomatoes

2 cloves garlic , crushed
1 1/2 tablespoons chopped fresh parsley
1/4 cup (60 ml) water
2 tablespoons olive oil
4 medium (520g) tomatoes



1. Combine garlic, parsley. water and oil in bowl; mix well.
2. Cut tomatoes in half, place on greased oven tray ; spoon parsley mixture over each  half. Bake tomatoes, uncovered , in moderately slow oven about 1 3/4  hours of until tomatoes are well cooked.
* Recipe best made just before serving.
* Freeze : Not suitable.
* Microwave: Not suitable.

Banana Crumb Muffins

   

  Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutritional Information

Amount Per Serving  Calories: 263 | Total Fat: 8.1g | Cholesterol: 40mg

Eggplant parmigiana (parmigiana di melanzane)

2 large (1kg) eggplants coarse cooking salt
1/2 cu (125ml) olive oil
2 tablespoons olive oil, extra
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 * 425g cans tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1/4 cup shredded fresh basil
400gmozzarella cheese, thinly sliced
1/3 cup (25g) grated parmesan cheese
Preparation :
1. Cut eggplants into 1 cm slices , place on wire racks over oven trays , sprinkle with salt ; stand 30 minutes. Rinse under cold water , drain on absorbent paper .
2. Place eggplant slices in single layer on lightly greased oven trays . Brush with oil .grill on both sides until lightly browned ; drain on absorbent paper.
3. Heat extra oil in pan, add onion and garlic , cook , stirning, until onion is soft. Add undrained crushed tomatoes. paste and sugar , simmer , uncovered , about 10 minutes or until mixture is thickened slightly Stir in basil.
4. Grease shallow ovenproof dish (2 litre / 8 cup capacity) . Pour half the tomato mixture into dish , top with half the eggplant slices , then half  the mozzarella slices ; sprinkle with parmesan. Repeat with remaining tomato mixture , eggplant slices , mozzarella slices and parmesan.Bake , uncovered , in moderately hot oven about 40 minutes or until cheese is melted .
Serves 6.
* Recipe can be made a day ahead.
* Storage: Covered , in refrigerator.
* Freeze: Suitable.
* Microwave: Not suitable.

Peppers with tomato anchovy filling

1 tablespoon olive oil
1 medium (150g)  onion, chopped
1 clove garlic,crushed
1/2 small (115g) eggplant, chopped
1 tablespoon chopped fresh flat-leafed parseley
1 tablespoon chopped fresh oregano
2 teaspoons drained capers, chopped
4 drained anchovy fillets, chopped
4 medium (300g) egg tomatoes, peeled, chopped
1/4 cup (15g) stale breadcrumbs
2 medium (400g) red peppers
1 tablespoon olive oil, extra                                        

1- Heat oil in pan, add onion and garlic, cook, s tirring,until onionis soft. Stir in eggplant, herbs, capers, anchovies and tomatoes, cook, stirring, 3 minutes. Transfer mixture to bowl, cool.
2- Stir in breadcrumbs and cheese.
3- Cut peppers in half lenghtways, remove seeds and membranes. Brush skin with extra oil,  place peppers on oven tray, fill peppers with tomato mixture. Bake, uncovered, in moderate oven about 40 minutes or until peppers are tender.                           
Serves 4.
* Recipe can be prepared a day ahead.
* Storage: Covered, in refrigerator.
* Freeze:Not suitable.

*Microwave: Tomato mixture suitable.