It was an amazing weekend. We had my husband's colleagues at home for lunch. It has been a while since I cooked a grand lunch. So, it was the time. They were to come on Sunday. The planning began Friday night. On the menu were few things that I have cooked before and most of the others for the first time. Cooking anything for first time and that too when guests are home sounds scary, but for me they come always come out good [touch wood]. Most of the recipes on this blog too are my first time attempt as I don't cook often.
The daily meal is cooked by the cook and I only cook when we have guests at home, or we want to have something special and now if I have to put something on the blog. :-)
Once the menu was finalized, Saturday was for grocery shopping. Though I must be one of the rarest of rarest case of woman who hates to shop and above all one who hates to shop for clothes, grocery shopping is something I enjoy. There are some surprises too that one encounters. I found Dragon Fruit in Hypercity. Now this is one fruit that I have been admiring on other international blogs. I was so tempted to buy them, but they were priced over 350 rupees. Some day when I feel extravagant,I might just buy them.
Shopping done, It was time to do some pre-work. On the menu was Homemade Tortilla chips with cucumber mint dip, Pasta Salad,Eggplant rolls with creamy dill sauce, Stuffed potatoes with creamy corn filling, Herbed Stuffed Mushrooms ,creamy mashed potatoes and Chicken in oyster sauce and veggies cooked by husband. I could only take photographs of stuffed potatoes,tortilla chips and eggplant rolls. Herbed Stuffed Mushrooms recipe is already on the blog.
Coming to the recipe, I will start with Eggplant rolls stuffed with Spinach and Feta Cheese. One of our guests couldn't have garlic and onions , so most of the recipes were without them. This one was a hit among the guests. I couldn't find long eggplants and basil leaves,so the size of rolls is small, which was good in a way that it was bite size.I replaced Basil leaves with Spinach.
I served them with Creamy Dill Sauce
The recipe is inspired from here.
1 bunch Spinach leaves, washed,cleaned and chopped
100 gms Feta cheese,crumbled
- Cut Eggplants lengthwise into thin slices and generously sprinkle with salt. Let it stand in the colander for 30 minutes to release water.
- Rinse well and dry well.
- In a nonstick pan or grill , fry eggplant slices in olive oil till golden brown on both sides. Let it cool.
- To make the stuffing, heat 1 tsp oil and cook spinach for few minutes. Let it cool and drain excess water from it. Mix it with crumbled Feta cheese. Both Feta cheese and spinach are already salty, so add salt only if needed.
- Lay flat the eggplant slices, at the broader end, fill spinach and crumbled feta cheese mixture. Roll up.