Tag Archives: Eggs

Souffléd Aubergine Boats

Stuffed Aubergine Boats

  • Servings: 1
  • Difficulty: easy
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Souffléd Aubergine Boats








First off, a clarification. The black crust you see in the photo is not burnt soufflé but aubergine skin. I cooked these boats in a frying pan instead of baking them in an oven and had flipped them over to brown the top side which is when any residue skin of the aubergine from the pan got stuck to them.

I suppose I could have cooked the aubergine side for less amount of time to prevent the skin from getting charred but I got so engrossed in Steve Buscemi’s entrance second episode into the fourth series of The Sopranos that I cooked them a bit longer than needed. Honestly though, when you have two great talents like Mr. Buscemi and the late great Mr. Gandolfini sharing the screen space, for once, it is easy to forget the stove (at least, that’s what happened to me).

Coming to today’s recipe of souffléd aubergine boats, it was an experiment which I thought should work but was also aware that it may not. Specially because I was making these in a frying pan…

if you like aubergine and are fond of eggs, I think you would like these

They are surprisingly very light on the stomach and are good with some steamed vegetables (as you can tell from the photo, I had mine with french beans and sweetcorn).

If you plan to bake them in the oven, put them in an ovenproof dish and cook uncovered for about 40 minutes.


1 Medium sized aubergine

2 Onions

2 Tomatoes

1 Head of garlic

2-3 Red chillies

2-3 Fillets of anchovy in oil (optional)

2 Medium eggs

1 Tablespoon grated cheddar cheese

1 Tablespoon pine nuts

1 Teaspoon mixed herbs

1 + 1 Teaspoon olive oil

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Wash and finely slice the chilli.
  4. Peel and chop the garlic.
  5. Dry roast the pine nuts till they turn a couple of shades darker.
  6. Take a wide based frying pan and heat 1 teaspoon oil in it.
  7. Add the chopped onion, tomato, chilli, anchovies (if using) and salt to taste.
  8. Mix well, cover and cook for 5 minutes.
  9. While the vegetables are cooking, get working on the aubergine.
  10. Wash it and slice it horizontally from the tip to the stem.
  11. Scoop out the flesh leaving 1/2 inch wall of aubergine skin.
  12. Finely chop the flesh and add it to the onion mixture along with the mixed herbs.
  13. Cover and let it cook for 5 minutes.
  14. Rub a little bit of salt inside the aubergine boats.
  15. Rub 1 teaspoon oil outside the aubergine boats. Set aside.
  16. Once the aubergine flesh and onion have cooked, take the pan off the heat and let this mixture cool down.
  17. After the mixture is completely cool, add the toasted pine nuts and cheese. Mix well.
  18. Now gently beat the two eggs and fold them into the aubergine mixture.
  19. Combine everything together and stuff the aubergine boats with this mixture.
  20. Heat a frying pan and place the aubergine boats, skin side down.
  21. Cover, lower heat and let the aubergine cook for about 10 to 15 minutes.
  22. Uncover and if you see that the eggs have set and the soufflé risen, flip the boats over gently.
  23. Cook the other side for about 5 to 10 minutes.
  24. Flip over once again so that the soufflé side is up.
  25. Serve hot.


Egg Roll/Egg Wrap, The Kooky Way

Healthy Version of the Universally Popular Egg Roll

  • Servings: 1
  • Difficulty: easy
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Egg Roll, The Kooky Way








Although we all come from different cultures and sub-cultures, there are certain experiences which are universal and ubiquitous and which unify us.

To quote Maya Angelou:

in all my work what I try to say is that as human beings we are more alike than we are unalike

The same is the case with food. Each country has its own distinctive culinary identity yet there are certain foods which are cooked all over, albeit with local interpretation. Good examples of global dishes with local flavours would include flatbread, dumpling and meatball.

And to that, we add today’s food item, egg roll or egg wrap.

There is a place near our house which sells the famous Calcutta egg roll. No doubt it tastes good but, personally, I find it way too greasy.

Healthy Egg RollMaking egg roll at home has been on my food bucket list  for a long time but I was putting it off simply because I wasn’t sure whether I would be able to pull it off. I mean I am okay with an omelet but to cook a flatbread over an omelet is something I have never tried before and so was hesitant.

Yesterday, I decided to take the plunge and it is so dead easy, wish I had discovered this sooner!

In the Calcutta version of egg roll, you cook the flatbread over beaten egg and then stuff it with sliced onion, tomato and chilli before wrapping. Recipes for egg wrap on the internet revolve around the stuffing of scrambled eggs into a flatbread.

In my kooky (aka, healthy) version, I have added chopped onion, tomato and chilli to the beaten egg to make an omelet (since cooked tomatoes are healthier) and stuffed the wrap with pickled cucumber and yellow pepper. Also, I used roti made of wholewheat flour without any oil or ghee. And finally, I used a non-stick pan so needed to use very little oil to cook the egg roll.

Instead of roti, you can use flour tortilla or paratha or any other type of soft flatbread (which can be folded).


1 Roti/Tortilla or any soft flatbread

2 Eggs

1 Onion

2 Tomatoes

2 Fresh chillies (optional)

1 Cucumber

1 Pepper

1 Teaspoon oil

1 Tablespoon cider vinegar

1 Tablespoon tomato ketchup and/or chilli sauce

Salt to taste

A piece of foil


  1. First, prep the cucumber and pepper. Wash and cut the cucumber into strips.
  2. Wash, de-core, de-seed and finely slice the pepper.
  3. Place the cucumber and pepper in a non-reactive bowl. Add cider vinegar and a pinch of salt. Set aside.
  4. Peel, wash and finely dice the onion.
  5. Wash and finely chop the tomato.
  6. Wash and slice the chilli (if using).
  7. Beat the eggs. Add chopped onion, tomato and chilli. Mix well.
  8. Add salt to taste and mix once again.
  9. Take a frying pan and add a teaspoon of oil. Swirl it around and heat it.
  10. When the pan becomes hot, add the beaten egg mixture and spread it around the pan .
  11. Place the flatbread on the egg mixture straight away.
  12. Lower the heat and keep pressing down the flatbread to the egg mixture.
  13. After 3 to 4 minutes when the egg mixture is set, flip it over.
  14. Cook reverse side of the flatbread (without the egg mixture) for a couple of minutes.
  15. Remove to a plate (egg side up) and spread the tomato and/or chilli sauce half way down the centre.
  16. Place the marinated cucumber and pepper.
  17. Now carefully lift the side of the flatbread near to you and fold it 2/3rds of the way in.
  18. Next, bring the right side and the left side together to get a wrap.
  19. Put foil at the base of the wrap and enjoy while still hot.


  1. You can use pickled cucumber and pepper instead of marinating at home.
  2. Leftover roti will work just as well as freshly prepared roti.

Palak Aur Ande Ki Bhurji/Spicy Scrambled Eggs with Spinach

Spicy Scrambled Eggs with Spinach









There used to be a restaurant called New Kabana in north London run by a Pakistani couple. This restaurant served some of the best Punjabi food ever.

Both, the husband and wife, used to cook in the kitchen as well as work the tables.

The restaurant itself was very basic; you could bring your own booze and more of a cafe like atmosphere but as they rightly say, don’t judge a book by its cover. Each dish that they served stood out on its own, no two curries tasted the same, each item was freshly prepared once the order was placed. It was one of those places you went for real, honest food and not the atmosphere.

The restaurant used to be a short drive from where we live in Golders Green so it was very conveniently located for us but the food was so exemplary, we would have even driven long distance if it was elsewhere.

Sadly, the restaurant shut down and we haven’t been able to find a worthy successor yet (although my parents tell me that they have recently discovered a new restaurant which is just as good, which I have still to try).

I have been on a nostalgia trip since last night when I cooked this scrambled eggs with spinach

Spinach for Spicy Scrambled EggsI don’t eat enough eggs so decided to make bhurji. I like sneaking in a vegetable or two wherever I can as long as it matches the rest of the ingredients. So, I decided to use spinach in my bhurji recipe.

New Kabana’s recipe for palak paneer used to be different from the ones we are normally used to. The spinach was chopped (not pureed) and the paneer used to be crumbled instead of cubed.

So this recipe is like their palak paneer except that paneer has been substituted with scrambled eggs.

DuckduckGo doesn’t throw up any other recipe for palak aur ande ki bhurji; have I created a new version of the popular Indian scrambled eggs ;-)?!

You can enjoy this for breakfast, lunch or dinner depending on your appetite or food mood. Serve it on toast or eat it with sliced bread, tortilla, crusty roll, roti or naan.


2 Cups Spinach

2 to 3 Eggs (depending on their size)

1 Onion

1 Tablespoon ginger-garlic paste

2 Tomatoes

2 Chillies

1 Teaspoon cumin seeds

1 Teaspoon garam masala powder

1 Teaspoon turmeric powder

1 Tablespoon oil

Salt to taste


  1. Chop and wash the spinach.
  2. Peel, wash and chop the onion.
  3. Wash and chop the tomatoes.
  4. Break the eggs into a bowl and set aside. Do NOT break them or whisk them.
  5. Take a wide bottom frying pan and place it on high heat.
  6. Pour the oil into it.
  7. Once hot, add the cumin seeds and lower the heat.
  8. Stir the cumin seeds for about 15 to 20 seconds.
  9. Next, add the onions with salt to taste. Cover and let them cook for about 5 minutes.
  10. Uncover and add the ginger-garlic paste. Mix well and cook for a couple of minutes.
  11. Add the tomatoes, chopped chillies, turmeric and garam masala. Once again, mix well, cover and let this cook for about 5 minutes till the tomatoes become soft and squishy.
  12. Uncover and add the spinach. Keep stirring till the spinach starts wilting.
  13. Once the spinach is almost cooked, tip in the eggs.
  14. Now keep stirring the eggs till they simultaneously cook and amalgamate with the vegetable base.
  15. Once the eggs are cooked, cover the pan and leave it on low heat for a couple of minutes.
  16. Take the pan off the burner and let it sit covered for 5 minutes before serving.


  1. If using frozen spinach, cook according to instructions on the packet.
  2. You can adjust the quantity of chilli according to your taste.
  3. This is one dish best eaten hot so don’t make it ahead of time.


Methi Per Eedu/Fenugreek Leaves with Eggs

Fenugreek Leaves with Eggs









My very dear friend Meher is a Parsi. We regularly exchange notes on what’s for dinner in our respective homes and she often mentions methi (fenugreek leaves) or bhinda (okra) with eedu (eggs). Parsis love their eggs and add them to many vegetables during the final cooking stage.

I had fenugreek leaves left over after I had made the muthia and wanted to try something totally new. I thought of Meher’s eggy dinners and came up with my interpretation of methi per eedu (fenugreek leaves topped with beaten eggs).

The final dish is a soft, spongy vegetable and egg mixture which is totally divine. Definitely on my “make again” list!

serve with some crusty bread or rotis


  1. I am not claiming this to be an authentic Parsi recipe, just my take on their famous “per eedu” vegetable dishes.
  2. If you don’t have fenugreek leaves, try it with okra, potatoes or spinach. It will taste just as good.


2 Cups fenugreek leaves

2 Onions

2 Tomatoes

3 Green chillies

2 Tablespoons ginger-garlic paste

1-2 Tablespoons Worcestershire sauce* (optional)

1 Teaspoon turmeric powder

1 -2 Teaspoons chilli powder

Salt to taste

1 tablespoon oil

2 Eggs

1-2 Teaspoons coarsely ground black peppercorns


  1. Finely chop the onions, tomatoes and green chillies.
  2. Heat the oil in a wide base frying pan. When hot, add the onions, green chillies and the salt. Mix well, cover and cook for 5 minutes on low heat.
  3. While the onions are cooking, chop and wash the fenugreek leaves (or whichever vegetable you are using).
  4. Now, let’s go back to the onions. Once the 5 minutes are up, add the ginger-garlic paste to the onion mixture and stir for 2-3 minutes.
  5. Add tomatoes, Worcestershire sauce, turmeric powder and chilli powder.
  6. Mix well, cover and cook for further 5-7 minutes (or till tomatoes are well cooked).
  7. Add the fenugreek leaves and mix everything together. This may take some time. In the process, you will notice that the leaves wilt.
  8. Cover and cook for 2 minutes.
  9. While the fenugreek leaves are cooking, beat the 2 eggs with a pinch of salt and ground peppercorns.
  10. Open the lid of the frying pan and pat down the fenugreek mixture with the back of a spoon. Once it is level, pour the beaten eggs all over the surface. Do NOT stir or touch.
  11. Cover and let it cook for 20 minutes.
  12. Switch off the burner and let it rest for 5 minutes before serving.
*Worcestershire sauce is usually not used in Indian cooking. I had read a recipe in a Parsi cookbook by Jeroo Mehta which listed this as part of a “per eedu” recipe. Since I had a bottle on hand, I thought I would try it. Although it is optional, it definitely gives the end dish a nice zing.

This is what the spinach mixture looks like once you level it.

Methi per eedu1









After which, you pour the beaten eggs.

Methi per eedu2









The final result, once the eggs are cooked.

Methi per eedu3








cut in wedges and serve