Oven Baked Eggplant Crisps with Yoghurt Dip

A healthy and tasty snack, very good substitute for potato chips.

You may also use zucchini for this recipe or both.  I made the rubic's cube version of the crisps for Instagram weekend challenge :-)

I used fresh garlic and parsley but you may also use powdered parsley and garlic.


Eggplant Crisps

Ingredients

1 1/2 cups eggplant, sliced 1/2 cm think
1/2 cup bread crumbs
1 tsp parsley powder or 1 tbsp parley paste
1 tsp garlic powder or 1/2 tsp garlic paste
salt and pepper
olive oil
1 egg, beaten

Directions

1. Pre-heat the oven at 200 degree celcius.

2. Slice the eggplant.  I would recommend to slice it 1/2 cm thick.  

3. Season the sliced eggplant with salt and pepper. 

4. Beat the egg and add garlic and parsley paste (if you are using the paste).

5. Mix the garlic and parsley powder to the bread crumbs (if you are powder).

6. Dip the eggplant to the egg mixture and then to breadcrumb mixture. 

7.  Grease the baking sheet with a little oil then arrange the eggplant.

8.  Drizzle some oil to the eggplant then bake for 15-20 minutes.

Yoghurt Dip

Ingredients:

1/2 cup plain or greek yoghurt
1 tomato
1/2 cucumber
salt
pepper

Directions:

1. Cut tomato in half then remove seeds.  Slice in small cubes.  

2.  Cut cucumber in half then remove seeds.  Slice in small cubes.  

3.  Mix sliced tomato, cucumber and yoghurt in a bowl then season with salt and pepper.

4.  You may also use food processor to make the dip.  Put the tomato, cucumber, yoghurt in the food processor then process.  Season with salt and pepper.

Oven Baked Adana Minced Beef Kebab

Adana is a minced meat kebab from the southern Turkey.  It is usually eaten with pita topped with yoghurt and sliced onion mixture. This kebab is made from minced beef. I served the kebab with turmeric rice, grilled vegetables and yoghurt and sriracha sauce sauce. An easy and nice dinner recipe.

INGREDIENTS

1 lb ground beef

2 teaspoons butter, melted

1/2 cup red bell pepper, minced

1/2 cup onion, minced

3 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon kosher salt

1 teaspoons sumac (optional)

2 teaspoons olive oil

Dipping sauce:

  2 tbsp plain yoghurt

  some sriracha sauce depending on how spicy you like

  

DIRECTIONS

1.  Put the minced beef in a bowl then add onion, bell pepper and butter.

2.  Add the spices; onion, bell pepper, garlic, red pepper, ground coriander, cumin, black pepper, kosher salt and sumac.

3.  Mix well, cover then put in the refrigerator overnight.  You may also marinate it for at least an hour if you don't have time.  This recipe is best if you leave the marinate overnight.

4.  Pre-heat the oven at 180 degree Celsius (350 degree Fahrenheit).

5.  Using your hands shape the mixture into 4 inch long 1 inches wide cigar shape.  You may put the cigar shaped kebab on the skewer or not.

6.  Brush the kebab with olive oil then put in the oven.  Turn the kebab to the other side after 30 minutes and then bake for 10-15 minutes more.

Chicken Tagine with Chickpeas and Olives

My version of Chicken Tagine.  I love to eat this with plain basmati rice then served with cucumber tomato salad dressed with Greek or plain yoghurt.  Good to eat also with flat bread or bread and fresh green salad.

The beautiful and colorful spices give the delicious flavor on this lovely dish. Tagine usually has saffron, I used cumin and paprika as substitute for saffron as it is not easy to find it here.  The safflower adds more color to the tagine.  Cumin and cinnamon give the distinct flavor.

Ingredients:

1 lb boneless chicken, poke with sharp knife or score the chicken to allow the flavors to seep

2 tbsp butter or olive oil

4 garlic cloves, minced and chopped

1 small onion, chopped
1 tbsp ginger paste

½ tsp cinnamon powder or 1 cinnamon stick

1/2 tsp turmeric

1 tsp paprika

1 tsp safflower or kasubha

½ tsp cumin

1 cup tomato sauce

½ cup cooked chickpeas or garbanzos

4 fresh cherry tomatoes (optional)

8 pcs of black or green olives

Salt

Garnish

  Handful of almonds for garnish

  Handful of sultanas or raisins

 1/2 cup chopper coriander for garnish

Directions:

1.  You can prepare this dish in a tagine pot, dutch oven or any pan with tight-fitting lid.

2.  Heat the butter or olive oil in the pan then sauté the garlic and onion.  Once onion is translucent, add ginger and the spices; turmeric, paprika, safflower, cumin and cinnamon.  

3.  Add the tomato sauce and finally the chicken on top then cover.

4.  Once it started to boil adjust to low heat then simmer for 45 minutes to an hour or until the chicken is very tender. 

5.  Discard the cinnamon sticks.

6.  Add the chickpeas, fresh tomatoes and olives then simmer for 2 minutes.

7.  Season with salt according to your taste.

8.  Garnish with almonds, sultanas and coriander.

Cucumber and Carrots Korean Salad (Gift-Wrapped)

Nice side dish for tofu or any of your favorite protein source like prawn, beef, chicken, etc. and then with a bowl of jasmine rice.

Ingredients:

1 cup shredded cucumber (remove the seeds before shredding)

1 cup shredded carrots

Carrots and cucumber for making ribbons and flowers (optional)

Dressing:

   ½ cup cilantro or coriander

   2 cloves of garlic, minced and sliced in small pieces

   1 tbsp soy sauce

   2  tbsp rice vinegar or white vinegar seasoned with a little sugar depending on your              preferred sweetness

   1 tsp sesame oil

   1/2 tsp dried red chilli flakes or depending how spicy you want 

Garnish:

   sesame seeds             

   dried red chilli flakes

Directions:

1. Shred the carrots and cucumber.  Put the cucumber and carrots in two separate bowls.
2. Combine the dressings then whisk in a small bowl.  Adjust the taste depending on your preference. Set aside.
3. Divide the dressing into 2 then dress the cucumber and carrots separately if you will plate them separately.  Otherwise you may combine cucumber and carrots then dress together.
4. Put the carrots in a cylindrical mold on the plate.
5. Put the cucumber in a rectangular mold on the plate
6. Use peeler to make carrot and cucumber ribbons.  Make flowers from cucumber and carrots for decorations.
7. Decorate your salad with ribbons and flowers and then garnish with sesame seeds and red chilli flakes. 

Apple Radish Celery Salad in Apple Cup

This salad is all about crunch.  Crunchy apple, radish and celery are dressed with refreshing lemon and orange.  Thanks to the beautiful spring in Almaty where the ingredients are in season.  This lovely little salad is plated it in a cute apple cup.  Very nice to eat on summer time when the temperature is warm.  Perfect pair with any roasted or barbecued meat. Or eat it plain like fruit salad.

Recipe for 2 persons

2 cherry belle radish, sliced thinly
2 apples, sliced thinly
1 celery stalk, sliced thinly
green onions, optional for garnish

Dressing:
3 tbsp orange juice
orange zest
1 tbsp lemon juice
1 tsp olive oil
salt and pepper to taste

Directions:

1.  Whisk together orange juice, lemon juice and olive oil in a small bowl.  Add a pinch of pepper.  Don't put salt as it will dehydrate other ingredients.

2.  Cut the radish, celery and green onion.

3.  Cut the apple into half.  Cut the half for salad mixture.

4.  Mix the apple, radish, onion and celery in a bowl then dress.

5.  Use the other half of the apple for an apple cup.  Don't throw the scrap, use it in the salad mixture.

.

6.  Arrange the salad in the apple cup.  Sprinkle some salt and pepper.  Garnish with green onion and orange zest.  Serve with extra slice of orange.  Use the radish tail for decoration :-)


  

Beetroot Radish and Feta Cheese Salad

Coming from Asia, I was so intrigued with beetroot the first time I saw it in Europe.  Is it sweet? How should I eat it?  The vibrant root vegetable is staining my hands.  And now I started to explore this wonderful root crop and made my first ever beetroot salad.

I'm surprised how beetroot and radish combination created a wonderful taste and texture.  The crunchy, pungent and sweet taste of radish balances with the sweetness and texture of beetroot.  Feta cheese and the lemon zest give so delightful taste.  

The salad dressing is very light, fresh and fragrant.  Lemon, lemon zest, balsamic vinegar and olive oil, a basic salad dressing.  

This salad tastes so wonderful and packed with nutrients especially the beetroot.  The colorful the fruit or vegetable is, the healthier and nutritious it is. 

Recipe for 2 persons

Ingredients:

2 beetroots boiled
2 small raddish, sliced thinly
2 tbsp crumbled feta cheese
1 handful of sunflower seeds, or any seeds or nuts
mint or parsley for garnish, optional

Dressings
2 tbsp balsamic vinegar
1 tsp olive oil
1/2 lemon and lemon zest, or add more depending on your taste

Directions

1.  Boil the beetroot in water for 20-30 minutes or until tender.

2.  Once beetroot is cooked, let it cool then peel the skin with knife.  Cover your hands with plastic as it stains.

3.  Roast the sunflower seeds in hot pan for 2-3 minutes or until golden brown.

4.  Combine the salad dressings.  Set aside.

5.  Arrange the vegetables in a plate then put the feta cheese and roasted sunflower seeds as garnish.

6.  Finally, using a spoon sprinkle the dressing to the salad.  Garnish with mint or parsley.  That's it, the colorful salad is ready :-)

Crabstick Salad Wrap

Crabstick salad wrapped in rice paper.  The rice papers adds carbs to this salad.  Salad dressing is made from yoghurt, garlic and feta cheese.  Feta cheese can be substituted with cream cheese.  Served as a side salad or appetizers.  

Salad

Ingredient:
4 crabsticks
1/2 sweet bellpepper
lettuce leaves
1/2 cucumber
rice paper

Preparation:
1. Cut the vegetables like stick except for lettuce

2. Soak rice paper in water (room temperature) to soften it.  About 15-30 seconds.  Once soft, remove it from the water and carefully shake it to drain excess water.

3. Wrap vegetables in the rice paper as shown.

Yoghurt Feta Sauce

Ingredients:
3 tbsp greek or plain yoghurt
2 tbsp feta cheese
2 cloves of garlic
salt and pepper to taste

Prepation:
Put everything in the food process to blend until desired consistency.  Season with salt and pepper depending on your taste.