Mushroom caps stuffed with eggplant cream

Ingredients for 2 large servings

The mushrooms:

• 8-10 pieces of mushroom
• 1 eggplant
• 1 clove of garlic
• a little bit of lemon juice
• 2 tablespoons of cream
• cheese on the top of the mushrooms according to taste

The garnish:

• 2 dl of rice
• 4 dl of water
• the stalks of the mushrooms
• 1 packet of sliced bacon or any similar kind of meat
• 2 pieces of spring onion

Start roasting the eggplant in a dry pan, with the peel on, like when you roast it on the grill. Let it become black, it doesnt matter if the peel gets burnt, because you will have to take it off anyways when its done. When its done, put it into a dish and cover it so that the steam softens the peel, and you can take it off easily. Then take the inside of the eggplant, cut it up a bit, and add the garlic, the lemon juice, the cream and salt to it in a pan. Take the stalks of the mushrooms out and put it away for now. Sprinkle salt on the mushroom caps, and fill them with the eggplant cream. You can also sprinkle a bit of cheese onto the top, according to taste. It gets ready at 180 degrees in about 20 minutes.

The stalks can be used for the garnish. Chop it, and fry it in a pan along with the spring onion and the bacon and then add the whole mixture to the rice. Its a realitvely light but a filling lunch.

The apetizer: eggplant

Yesterday I was watching Ainsley Harriot cooking something similar on the beach in Greece, so here it is, without the sea... We didn't have reason to complain though :)

Ingredients:

• eggplants
• tomatoes
• smoked cheese
• fresh basil leaves
• garlic
• olive oil
• salt, pepper
• toothpick

Cut slices of the eggplant, the same way as you would cut the bread. We dont need to thick slices but it shouldnt be too thin either. Start frying the slices in a pan, you can add some oil but be careful because the eggplant is spongy and absorbs everything really fast, and it becomes soft without the oil at all as well. Chop the garlic and fry it in a bit of olive oil. If all of this is done, let the whole thing cool for a bit. Then take a slice of eggplant, put a slice of tomato in the middle, then comes the thin slice of smoked cheese, the garlic and the basil. Fold back the endings of the eggplant and fix it with a toothpick, so that it wont fall apart in the oven. Put it in the oven, it needs 5-10 minutes at 180 deg, the cheese will melt a bit and the tomato will become just soft enough. A bit of fresh lemon juice is perfect with it. Its better to salt the eggplant while frying it, but you can add salt before eating it if its not salty enough.
(The original recipe had feta cheese in it, but we didnt have any at home.)

Vegetable korma curry

 Ingredients for 2:
-oil
-onion
-1 tablespoon of cream
-korma curry seasoning
-salt
-1 clove of garlic
-1 eggplant
-1 smaller cauliflower
-1 tomato
-1 potato
-dried chili

While frying the onion in the oil add 4 teaspoons of korma curry seasoning. Add the creme and 1 dl of water. Let it cook for a bit, then add the diced eggplant, potato, tomato, cauliflower and garlic. Add the chili, cover it and steam it until ready, add more seasoning if needed.