A sure-fire formula: floured and fried eggplant slices, layered and baked with tomato sauce, mozzarella and grated cheese. Perfect as a starter, side or main course.
Another way to eat your vegetables: blanched cauliflower florets dipped in a beer batter, fried until golden and served with tomato and herbs. The batter works for any pre-blanched vegetable.
Crispy lentil patties with cilantro, parsley and cumin, fried until golden.
A baked loaf of ground chicken breast with onion and eggs, served sliced with a sauce made from its own broth and rice on the side.
A simple potato omelette, with potatoes fried in strips and diced, bound with beaten egg, butter and parsley.
