I'm DESPERATE!! I need recipe ideas for eggplant and cauliflower ASAP!

[Montauk6]

I have basic spices, lotsa garlic.

Anything I can bake/cook in about an hour or so.

Thanks for whatever tips!!!

[miss_american_pie]

1. You could just roast them

Olive oil, salt and pepper, I'd guess 400 degrees for about 40 minutes.

[Montauk6]

2. The eggplant and cauliflower together? hmmm.... interesting

[miss_american_pie]

3. I usually just chop up whatever veggies I have

Picky kids won't eat what the other likes.

[caty]

8. Cauliflower:

After I cook it until tender, I pour about a 1/2 stick of melted butter with 1 tsp. of dried dill and 1 tsp. of garlic salt mixed in it, over the cooked cauliflower.Yummy!

[pooja]

4. good luck

Equipment:
large deep skillet or wide cooking pot

Ingredients
4 tablespoons vegetable oil
2 large onions, chopped
8 cloves of garlic, chopped
2 inches of ginger, peeled and grated
4 bay leaves
2 tablespoons mild curry powder
2 tablespoons Patak's Rogan Josh paste if you have it, or juice of 1/2 lemon
1 tablespoon dry mustard powder
1/2 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon salt
teeny-tiny pinch of hot pepper flakes ( maybe 4 or 5 flakes)
1 medium to large unpeeled eggplant, cut into 1" cubes
1 can of whole tomatoes in juice
1/2 large cauliflower in smallish florets
3 carrots cut into 1 1/2" pieces
6 small unpeeled new potatoes cut into quarter wedges
2 large handfuls of fresh cilantro ( coriander) leaves, chopped coarsely

Directions
In a large deep skillet or wide cooking pot heat oil and on medium heat sautee onions, ginger, bay leaves, salt, all spices and Rogan Josh paste stirring frequently until onions start to become translucent. (If using lemon juice instead of paste, add later with tomatoes). Add garlic and
sautee until onions are translucent. If mixture becomes dry add a splash of water to prevent burning.

Add eggplant and sautee for about 10 minutes turning well in spice mixture, until it is tender but not mushy. If mixture looks dry add a splash of water to prevent burning. Add all other vegetables and half the chopped cilantro
and turn well in the spice mixture to coat, sauteeing for a minute or 2.
Add tomatoes with juice; break tomatoes into pieces with your cooking spoon and stir in. If using lemon juice instead of paste, add it here.

Cover, and simmer gently for about 30 minutes. If you feel there is too much liquid, cook without cover to evaporate for a few more minutes. Add remaining cilantro in the last few minutes of simmering. Taste for salt and adjust if required. Remove bay leaves. Serve with basmati rice or chapatis.

[Blue_In_AK]

5. Mmm, Indian!

I was thinking an Indian way of fixing cauliflower and eggplant would be yummy. This recipe looks good.

[caty]

6. Eggplant Casserole

2 med. eggplants
1/2 stick marg. or butter cut into pieces
1/4 cup milk
1 can Cream of Mushroom soup
2 beaten eggs
1 tsp. garlic salt or salt
1/2 Parmesan cheese

Peel and slice the eggplants. Cook them in a small amount of hot water with 2 tsp. salt, stirring to cook evenly, until very tender, about 15 mins. Drain, them mash the eggplant pieces with a potato masher, adding the margarine or butter as you mash. Add the milk, soup, eggs, garlic salt or salt, and Parmesan cheese. Mix well. Place in a casserole dish and bake at 400 degrees for 20 - 30 mins.

[Montauk6]

7. You folks are the best! Many thanks!

These offerings have inspired me, yum!

[blue neen]

9. Cauliflower baked in white sauce.

Very simple and delicious.

Cut the cauliflower into florets and steam just until tender. Drain very well. Mix up a basic medium white sauce (I like a lot of pepper). Pour over cauliflower and bake for about half an hour.

It's so sweet and mild. Mmm.