The Escalivada is a traditional dish here in Barcelona. It is a simple but delicious dish, consisting of fire-roasted vegetables, but since we cannot have a barbeque every day, I have thought of proposing an oven-roasted version.

The Escalivada is very versatile, you can use it as a side to any dish, put it on top of toast, eat it alone … If you want, here you can see my Instagram Reel (video) of this recipe.

New FMD recipes every week

All my recipes are suitable for FMD!

Oven-roasted Escalivada [pepper, eggplant, onion]

Print This

Phase 1 · Phase 2 · Phase 3 Serves: 4 Prep Time: 10 min. Cooking Time: 50 min.

Ingredients

• 4 red bell peppers
• 2 aubergines (P1 and P3 only)
• 1 onion
• Extra virgin olive oil (optional; only P3)

Instructions

1. Preheat the oven to 200ºC.
2. Wash the peppers and eggplants, dry them well with a clean cloth, and peel the onion.
3. Place all the whole vegetables on an oven sheet and make a small cut at the base of the eggplants.
4. Pour some olive oil over your vegetables and brush them to coat the surface. This step is optional, you can roast the vegetables without oil if you prefer.
5. Bake your vegetables for about 50 minutes or more if necessary, until they are cooked through. Every once in a while, flip the veggies so they are done nicely on all sides.
6. When the vegetables are well cooked, take them out of the oven and let them warm for a few minutes, so that they are not so hot when you go to peel them.
7. Very carefully peel all the vegetables and remove the seeds from the peppers. Be especially careful not to burn yourself on the peppers as they can contain very hot water inside.
8. Cut the peppers and the aubergines, the strips, and the onion into quarters.
9. Place your vegetables on a plate and season with salt, oil, garlic, chopped parsley, or whatever you like best.
10. You can also keep your Escalivada in the fridge in an airtight container. It will keep one 4-5 days without a problem.

This recipe is compatible with the Fast metabolism diet – FMD Phase 1, Phase 2, and Phase 3 (the eggplants only in P1 and P3; and the oil only in P3).

Oven-roasted Escalivada [pepper, eggplant, onion] was last modified: October 12th, 2021 by Eloisa Faltoni

The post Oven-roasted Escalivada [pepper, eggplant, onion] appeared first on Cooking with a Cat.

Today we are going to talk a little about curry. As we all know curry is a very aromatic yellow spice used in many Asian preparations; but not only that. In India, a curry is any spiced stew with sauce. It can be vegetables, meat or fish. This dish, in all its variants, is usually accompanied by boiled rice or bread, for example, the Naan.

It is a delicious dish and usually a little spicy since it is made with the famous curry paste. There are different colors: yellow, red or green, depending on the ingredients used. For this recipe, I used the green curry paste, but pay attention that is quite spicy. I have also used oat milk that can be made with this recipe. The curry version that I propose today is very easy and quick to prepare. It is a Vegan Eggplant Curry that I am sure you will love.

I await your opinions and do not forget to tell me on my Facebook page what recipes you would like me to prepare;)

New FMD recipes every week

All my recipes are suitable for FMD!

Eggplant Vegan Curry

Print This

Phase 1 · Phase 3 Serves: 2 - 4 Prep Time: 5 min. Cooking Time: 25 min.

Ingredients

• 4 cup of aubergines
• 1 cup of cherry tomatoes
• 1 onion
• 2 cup of oat milk
• 1 clove garlic
• 1 teaspoon of green curry paste
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon of cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon sweet paprika
• 1 teaspoon of turmeric
• Fresh parsley to serve
• Salt

Instructions

1. Wash the aubergines and dice them into medium size. Let them soak in cold water for a few minutes.

   2. Wash the tomatoes and cut them into quarters.
   3. Peel and chop the garlic and onion and sauté in a large nonstick skillet. Sauté over low heat for a few minutes.
   4. Add eggplant, tomatoes, all spices and a pinch of salt. Mix well and cook over medium-high heat for about 8-10 minutes.
   5. Add the green curry paste and stir for a minute until it softens and releases its aroma.
   6. Add the oatmeal milk, cover and boil gently for 10 minutes.
   7. Before serving put some fresh parsley and mix well.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase3. With these quantities, you get 2 grains servings for <20 pounds in P1 or 4 grain servings for <20 pounds in P3. Integrate with the remaining foods.

 

Flavors of India: Eggplant Vegan Curry was last modified: November 25th, 2018 by Eloisa Faltoni

Notes

AVISO PARA CELÍACOS: revisar siempre que los productos que uséis sean certificados sin gluten, para quien tenga dudas al respecto puede informarse en este artículo: Simbología sin gluten.

The post Flavors of India: Eggplant Vegan Curry appeared first on Cooking with a Cat.

Hummus is a recipe that has already become a classic, in fact, there are a lot of different versions of this Arabian dish. The recipe that I propose today is an original version very simple to prepare, it is hummus with eggplants.

Thisrecipe, like classic hummus and baba ganoush, is perfect when preparing an aperitif and is also an excellent snack.

I hope you like this version

New FMD recipes every week

All my recipes are suitable for FMD!

Eggplant Hummus

Print This

Phase 3 Serves: 4 - 6 Prep Time: 5 min Cooking Time: 50 min.

Ingredients

• 1 1/2 cups coocked chickpeas
• 1 eggplant
• Juice of 1/2 lemon
• 1 clove garlic
• 1/8 onion
• 4 tablespoons of tahini
• 3 tablespoons of Oil EVO
• Salt

Instructions

1. Preheat oven to 200 ° C
2. Place the washed eggplant on baking paper in a baking sheet and roast for about 45 – 50 minutes; rotate it 2 or 3 times
3. When well cooked, let it cool and then peel ti
4. Meanwhile, drain and rinse the chickpeas
5. Chopgarlic and onion
6. Mixall the ingredients and beat until obtaining a cream homogeneous
7. Decoratewith a piece of grilled eggplant or a piece of pepper

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; The hummus serving for <20 pounds is 1/3 cup; the hummus serving for >20 pounds is 1/2 cup. For a full snack add phase veggies.

Eggplant hummus: delicious and original was last modified: November 25th, 2018 by Eloisa Faltoni

The post Eggplant hummus: delicious and original appeared first on Cooking with a Cat.

Baba Ganoush is a typical Middle Eastern dish based on roasted eggplant, tomato, parsley, and cumin. It is often confused with another similar dish, the mutabal, which is a cream of eggplant and tahini, a kind of fusion between hummus and baba ganoush, but of this recipe.

The one I propose is a fresh recipe, light and quick to prepare, adapts to all tastes and perfect for parties and snacks with friends.

New FMD recipes every week

All my recipes are suitable for FMD!

Baba ganoush

Print This

Phase 3 Serves: 1 Prep Time: 10 min. Cooking Time: 50 min.

Ingredients

• 1 large eggplant
• 1 tomato (optional)
• 3 tablespoons olive oil
• Parsley
• Mint
• 1 clove garlic
• 1/2 lemon juice
• Cumin
• Salt

Instructions

1. Preheat oven to 200 °C (400° F)
2. Place the aubergines washed on baking paper in a baking sheet and roast for about 45 – 50 minutes; Rotate them 2 or 3 times
3. When well cooked, let them cool and then peel them
4. Meanwhile, finely chop the garlic, parsley, and mint
5. To put in a mixer the pulp of eggplant, the garlic, the parsley, the mint, the cumin, the oil, the juice of lemon and the salt; Beat until cream
6. If desired, cut the tomato into cubes and use it to decorate the cream (optional)

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got one serving of healthy fats for <20 pounds.

A light and fresh snack: Baba Ganoush was last modified: November 26th, 2018 by Eloisa Faltoni

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

The post A light and fresh snack: Baba Ganoush appeared first on Cooking with a Cat.