We're back into routine! Hooray! After driving Torin to school, the littlies and I went to the green grocers. And Bridie was allowed to choose a vegetable and she chose a rather massive, shiny eggplant. So I thought about what I could do with it all the way home.
I used to LOVE grilled eggplant on foccacia in the days before coeliacs. So that was the obvious choice. So I sliced it into slabs about 1 centimetre thick and grilled it in the griddle. I found the pan had to be well oiled or the eggplant tended to just char. It cooks quite quickly though, so then I put it aside and did some more wondering.
I'm trying to cut down on our meat consumption. It's not environmentally friendly. It's not a VITAL part of our diet. And it's expensive. I can buy so much more food from the greengrocers if we just skip the meat. So with this in mind I did some fridge and pantry gazing (I seem to do that a lot, hey?) and decided I COULD do vegetarian nachos. I could even do VEGAN nachos! And the bonus is the preparation time can be broken down into steps (see, I've already grilled the eggplant) and assembled when you're ready to cook and serve.
Grilled Eggplant and Vegetable Nachos.
1 large eggplant, sliced and grilled
1 medium zucchini, grated
1 medium carrot, grated
1 handful baby spinach leaves
1 tin of kidney beans, washed and drained
1 packet Burrito seasoning
1/4 cup water
A little oil
1 packet corn chips
Grated cheese (Ours is still Vegan. We use Vegan soy cheese)
Place zucchini, carrot, spinach leaves and kidney beans in a saucepan with a dash of oil. Cook over low heat until tender. Add seasoning and water and stir though. Once thick, put aside.
Preheat oven to 180C. Scatter corn chips over an oven tray. On top of that, place circles or strips of grilled eggplant. Then make a layer of your seasoned vegetable and bean mix. Top with cheese and bake for 20 minutes.