Eggplant Parmigiana

Eggplant Parmigiana

Serves: 4

Ingredients

Eggplant 500 gm

Buffalo mozzarella 50 gm

Parmesan cheese 100 gm

Basil, fresh, sliced 20 gm

Flour 100 gm

Cooking oil 300 ml

Tomato sauce 250 ml

Mozzarella cheese 75 gm

Salt to taste

Pepper to taste

Method

Cut the eggplant into slices of 1 cm each. Add salt and pepper and keep aside for 10 minutes.

When dried, pass through flour and deep-fry until golden.

Arrange the baking pan: first add a little tomato sauce, a layer of eggplant, tomato sauce again, mozzarella cheeses, Parmesan cheese and basil. Repeat this thrice.

Bake at 180°C for 15 minutes.

Serve hot.

Beef Stroganoff

Serves: 1

Ingredients

Beef tenderloin 200 gm

Potato stick 75 gm

Butter 15 gm

Onion 100 gm

Mushroom 75 gm

Paprika powder a pinch

Sour cream 100 ml

Rice, steamed 100 gm

Gherkin 20 gm

Beef, demi-glace 50 gm

Salt & pepper to taste

Olive oil 25 ml

Parsley, chopped 10 gm

Method

Clean and cut the tenderloin into strips.

Sauté the onion in olive oil and butter for 5 minutes until soft. Add the paprika powder and cook for 3 minutes.

Add the mushroom and cook for a minute. Add the gherkin (cut into small cubes) and the beef demi-glace.

Sauté the beef tenderloin on the side, seasoning with salt and peper, then add to the sauce and stir for 2 minutes.

Remove from the stove. Add the sour cream and parsley. Serve with steamed rice, garnished with potato stick.

Bresaola & Halloumi Sandwich

Serves: 1

Ingredients

Ciabatta, whole-wheat 1 pc

Bresaola 60 gm

Halloumi cheese 80 gm

Rocket 30 gm

Parmesan cheese, shaved 15 gm

Light sauce (mayonnaise plus basil pesto) 10 gm

Cherry tomato 20 gm

Salt to taste

Method

Cut the whole-wheat baguette in half and toast in the oven until crispy. Add the sauce.

Grill the halloumi cheese and slice the bresaola very thinly.

Arrange in the bread in this order: grilled halloumi cheese, rocket, bresaola, Parmesan cheese and cherry tomato.

Cover with the top slice of ciabatta and cut into two. Serve with French fries.

Sabu Thankachan, Head Chef, BoHouse, Dubai

• Food and Dining