My Art of Cooking

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Archive for the tag “Vegetables”

Eggplant Pizzas



  • 1 Eggplant
  • 3 garlic cloves, finely chopped
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 2 tsp. dried Italian seasoning
  • Fresh basil, chopped
  • 1/3 cup freshly grated Parmesan (optional)
  • 1/2 cup  mozzarella, grated
  • Red pepper flakes


  • 1 tbsp olive oil
  •  garlic cloves
  • 1 can diced tomatoes
  • 1/2 tsp Italian seasoning
  • 1/4 tsp dried oregano


  1. Cut the eggplant into slices of about the same thickness. Place on paper towels and sprinkle both sides generously with salt. Eggplants retain a lot of water and this process draws a lot of the water out. Leave for 15-30 minutes. Meanwhile heat oven to 375.
  2. Heat olive oil  and saute finely chopped garlic  just until it becomes fragrant. Add tomatoes, Italian seasoning and oregano and let simmer until thickened.
  3. Cover a baking sheet with foil or parchment paper and spray with olive oil.
  4. Wipe excess water off of the eggplant. Place eggplant on the sheet, brush with olive oil and sprinkle with Italian seasoning. Roast 20 – 25 minutes.
  5. Slice basil  into thin strips. Mix Parmesan and Mozzarella.
  6. When eggplant is done, remove from the oven and top with sauce, basil and cheese mixture.
  7. Set oven to broil. Broil pizzas for 6-7 minutes or until the cheese is melted and slightly browned.
  8. Top with red pepper flakes for that extra kick.


  • I don’t have fresh basil  leave so I sprinkled dried.
  • You can use fresh mint leaves instead of basil leaves.





Stuffed Zucchini Boats

Stuffed Zucchini Boats
  • 4 medium zucchini, halved
  • 500 gr ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely minced or pressed
  • 1 tbsp Worcestershire sauce
  • 1 jalapeno, finely chopped


  • 16 ounces tomato sauce
  • 1 medium onion, chopped
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1 cups shredded cheddar and mozzarella cheese
  • Chopped cilantro and green onions for garnish


  1. Preheat the oven to 425 degrees F.
  2. Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
  3. In a large, 12-inch nonstick skillet, add half cup of onion and saute till translucent add chopped garlic and give it a good stir.
  4. Add the ground  beef and cook over medium heat with salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, add worcestershire sauce and chopped jalapeno. Mix well; scrape the meat to a plate.
  5. Return the skillet to medium heat and add the onion, and garlic. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
  6. Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
  7. Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
  8. Stir the cooked meat into the remaining sauce in the skillet.
  9. Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
  10. Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
  11. Sprinkle the chopped cilantro and green onions on top and serve with saffron rice.

Stuffed Zucchini Boats

Fried Mixed Vegetables

Fried Mixed Vegetables


  • 1 medium carrot, peeled and cut into cubes
  • 2 small to medium potatoes, peeled and cut into cubes
  • 9 to 12 small to medium sized cauliflower florets
  • 1/2  cup peas, fresh or frozen
  • 3 tomatoes, finally chopped
  • 4 button red chilies
  • 1/2 tsp mustard seeds
  • 1 tsp white cumin seeds
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • Curry leaves 6
  • Salt 1 tsp
  • Oil  1/4 cup


Heat oil fry red chilies, cumin seeds and curry leaves. when  aroma come, add all the vegetables, fry for 5 min. Add all the seasoning with tomatoes, fry well, add 1 cup water, cover and cook on slow flame till vegetable tender and water dries. Serve hot with white rice or chapatti.

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