Aubergine Stir-Fry

Aubergine is not the typical ingredient in a stir-fry, but it works well as a base for other flavours. Here, for example, I give it a slightly Asian taste with miso paste and udon noodles.

And I like to eat a spoonful of peanut butter while cooking for an extra shot of protein.

Ingredients:
1 large aubergine
salt
oil
1 package sugar snap peas
5-6 radishes
other veg as desired
1 tbsp miso paste
2 tbsp peanut butter
2 tbsp yogurt
1 package udon noodles
chilli flakes

Instructions:
1. Wash and chop the aubergine into small pieces. Salt the pieces lightly and then fry them in oil, stirring often, for 8-10 minutes.
2. Wash and add the sugar snap peas. Wash, slice, and add the radishes. Add any other veg. Stir-fry another 5-10 minutes, stirring often.
3. Add the miso, peanut butter, and yogurt. Mix well.
4. Add the noodles and stir-fry for another 2 or 3 minutes. Season with chilli flakes.

Starring...Radish

When I was young, I wasn’t really exposed to radish, so the vegetable often seemed strange and inaccessible to me in some way. Luckily, I’ve given in to curiosity and begun using them.

They have a nice crispness and a slightly sharp, almost peppery flavour. They work in salads, of course – you just slice a few and toss them with lettuce, cucumber, celery, avocado, or whatever else you want in there. But I’ve also been pleasantly surprised to see how well suited radish is to stir-fries. I add a few slices towards the end of the cooking process so they retain their crunch and add a strong, biting undertone.

I’ve recently also gotten the idea of adding some radish to a loaf of bread. I can imagine the flavours working together. But I haven’t yet tried it out.

Green and Red Couscous

Couscous is tiny pieces of semolina. It’s extremely fast to cook (you pour boiling water over it and leave it for 5-10 minutes) and it’s healthy and cheap. So I’ve been trying to make more dishes with couscous. Combine vegetables and protein and serve it over couscous, and you’ve got a meal in less than 20 minutes.

Ingredients:
about 150 g couscous
boiling water to cover the couscous
1 red pepper
oil
frozen peas (about 75 g)
1 handful cherry tomatoes (5-10)
1 handful radishes (3-5)
black pepper
creamy cheese such as Boursin, if desired

Instructions:
1. Put the couscous in a pot and pour the water over it. Place the lid on the pot and set aside for about 5 or so minutes.
2. Meanwhile, wash and dice the pepper. Fry it in oil.
3. Add the peas so they defrost.
4. Wash and dice the tomatoes and radishes. Add them to the pan. Season with black pepper.
5. If desired, mix creamy cheese into the couscous. Top the couscous with the vegetables, then serve.