SERVES: 2-3
GLUTEN FREE-Good source of vitamin A and vitamin C, plus potassium and fibre.
QUICK TO MAKE
COOKING TIME: 8-10 Minutes
INGREDIENTS
2 Zucchini
2 long eggplant
100 grams sliced mushrooms
1 cup yogurt dip
1 big tomato chopped
50 grams grated cheddar or mozzarella cheese
2 teaspoon salt
2 teaspoon red chilli flakes
PREPARATION
Make diagonal cuts on zucchini and eggplant without letting them break.
STEPS
STEP 1. For pan cooking- Place zucchini and eggplant in 1 teaspoon of heated oil, sprinkle salt and red chilli powder. Add tomatoes and mushroom. Close the lid of pan to cook for 4-5 minutes on high flame.
For oven/grill cooking- Sprinkle salt and red chilli powder on zucchini and eggplant. Place on the baking tray/grill, add tomatoes and mushroom. Grill/Bake for 10-12 minutes.
STEP 2. When zucchini and eggplant are tender, add dollops of yogurt dip, spring onion and cheese and let it grill/bake or broil( for pan cooked method) for 2-3 minutes.
STEP 3. Serve it with sweet potato fries smeared in yogurt dip and green coriander chutney.
HANDY TIPS:
1. Using the pan method saves electric/fuel energy used in oven/grill and has reduced cooking time as it uses water from tomatoes to cook the veggies faster.
2. Be creative and throw in other veggies like cauliflower, broccoli, sweet potato or turnips.
Four Steps or Less 