Saturday, December 19, 2009
Thursday, December 17, 2009
A French Canadian friend of mine taught me to make this years ago and never a Christmas season passes without at least one Tourtiere emerging from my very busy oven!
Simple to make...
and very easy to eat. It is traditionally a part of Christmas Eve revellion in Quebec and sometimes also New Years Eve.....and it is a part of French Canadian food culture that I love - along with the very tasty and equally simple Poutine!
You will need to make yourself a double pie crust....use your favourite recipe, I use only butter pastry now, having acquired a preference for that after living in Europe.
The filling is as follows:
2lbs ground beef and ground pork mixed
3 cups water
1 white onions chopped (small, small dice)
salt and freshly ground pepper to taste
1 tsp. sage
1 tsp. cinnamon
1 tsp. cloves (I always add a little extra spice)
garlic and savoury are optional (I never use them)
Bring this to a boil and simmer for 20 mins. then drain it and cool (covered) for about 30 - 40 mins.
At this point I always add a small amount of mashed potatoes (no butter or cream added to them) just to bind the meat. I fill my pie crust very very full, and top it off, crinkling the edges. I give it an egg and cream brush and bake @ 450 for ten mins and then for another half hour @350.
Some people add other veggies...like mushrooms - but not the purists that I know!
It can be eaten hot along with the rest of your favourite festive foods, or just cold with ketchup...can you believe it, but the cold ketchup way is my favourite!!
4 eggs, separated 1 cup flour
1/2 teaspoon vanilla 1/2 teaspoon salt
3 tablespoons butter, melted 1 cup milk
Using a stand mixer (or hand held) add the egg whites to clean large mixing bowl and beat until stiff. Transfer to another bowl. In same mixing bowl add egg yolks ... beat until very light. Add vanilla and butter. Combine flour and salt and add with milk to egg yolk mixture. Beat well. Gently fold in egg whites by hand. Bake in a Belgian waffle iron that has a light coat of cooking spray or oil.
Optional: sprinkle a small handful of fresh or frozen blueberries, huckleberries, or your favorite small berry on top of the freshly poured batter before closing iron lid. Bake according to your irons settings and instructions.
Serve with fresh maple syrup or homemade 'maple' flavored syrup found here.
Saturday, December 12, 2009
1/2 c oat bran
1 c whole-wheat flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil
1/3 c applesauce
1 shredded apple
1/4 c sugar
1/4 c chopped pecans
1. Preheat oven to 350°F.
2. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar. Combine mixtures and fold in pecans.
4. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool the apple muffins a wire rack.
Makes 12. Per muffin: 147 cal, 9 g fat (1 g sat), 163 mg sodium, 18 g carbs, 3 g fiber, 3 g protein
Thursday, December 03, 2009
Monday, November 23, 2009
Cook Time: 10 minutes
- 2 cups all-purpose flour
- 2 tsp. hornsalt (a.k.a. hartshorn or baker's ammonia) or 2 tsp. baking powder
- 1 cup cold butter, diced into small cubes
- 1 egg, lightly beaten
- 1 cup sugar
- 2 tsp. vanilla sugar (or substitute 1/4 tsp. vanilla extract)
- 1 egg white
- 1/4 cup finely chopped almonds
- 1/4 cup pearl sugar
Whisk together flour and hornsalt (or baking powder). Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs. Mix in beaten egg to form a soft dough; stir in sugar and vanilla sugar (or vanilla extract) until incorporated. Cover with plastic wrap and refrigerate 2-3 hours.
Preheat oven to 375º. Pinch off dough into balls the size of a walnut; place on ungreased or silpat-lined baking sheet. Use a fork to make a criss-cross pattern on the top of each ball, flattening them slightly. Brush with egg white and sprinkle with chopped almonds and pearl sugar.
Bake on center rack of oven for 10-12 minutes (Note: If using hornsalt, you will notice an ammonia smell as the cookies bake. No worries – this quickly dissipates, leaving the cookies with a delicate texture without affecting their flavor).
Yield: 3 1/2 dozen Serinakaker butter cookies.
This is a recipe I found on the internet with American measures. (The picture is net-based as well). As you can understand Serina cookies are a must in our family. I have a great-grandmother, a grandmother, my mother (Inga Serina)and my daughter all by that name.
The cookies are super easy to make. I always enjoyed having Serina & friends in with me. I use baking powder instead of hornsalt. Also real dairy butter, no margarine. My friend Elisabeth always instructed me; "You are so seldom making your own cookies, at least use the best ingredients when you do."
Saturday, November 21, 2009
Follow directions carefully ... there's two bars of Baker's German chocolate per batch ...
2 (4 oz) bars of Baker's German Chocolate
1 Tablespoon butter
3/4 cup sugar
1/4 C unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 cup chopped pecans
Directions: Preheat Oven To: 350F Makes 3 dozen
Carefully melt butter and chocolate together in microwave oven (or over a double boiler) .
In a large bowl, beat eggs until foamy with a hand mixer .. gradually beat in the sugar two tablespoons at a time. Beat in chocolate mixture and vanilla. Mix in the 1/4 cup of flour and the baking powder with the chocolate. Stir in the chopped pecans.
Drop by teaspoonful on a well greased cookie pan (I prefer to bake these cookies on a parchment lined cookie pan. Bake 8-10 minutes.
These cookies bake up a little puffy/crinkly on top with a little chewy chocolate heaven inside.
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar (yes, powdered sugar, not regular granulated sugar)
10 tablespoons butter, softened
1 tablespoon ice water
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 375°.
Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. You can dust these with powdered sugar if you like but they are good as is.
Yield: 3 dozen
Thursday, November 19, 2009
Apple Pie Bars
4 cups (1 1/2 pounds) thinly sliced, peeled tart cooking apples (I use Macintosh)
1 6 oz can apple juice
1 t ground cinnamon
1/2 t ground nutmeg
1 T cornstarch
1/2 c sugar
3 cups all purpose flour
1 cup sugar
1 t baking powder
1 cup butter, softened
2 slightly beaten eggs
Preheat oven 375
In a large saucepan combine apples, apple juice, cinnamon, and nutmeg. Cook over medium heat until boiling, stirring occasionally. Combine cornstarch and the ½ cup of sugar. Cook until thick and bubbly, stirring occasionally. Remove from heat, cool slightly.
In a large mixing bowl, stir together flour, sugar, baking soda, and salt. Add margarine and eggs. Mix on low speed until the mixture is blended and crumbly. Press 2/3 (3 1/2 cups) into greased 15 x 10 x 1 inch pan.
Spread apple mixture evenly over crust. Sprinkle remaining crumbs over apples.
Bake 25 to 30 minutes or until golden brown. Cool. Cut into bars. Makes 48
Dear Scarf Sisters,
The idea came to me today to ask each of you to post a special Christmas cookie recipe. If we all share just one of our favorites (or family secret recipes), then we can partake in each others Christmas treats.
Start flipping through your recipe boxes and get ready to bake!
Tuesday, November 17, 2009
1 1/2 cup(s) uncooked barley, pearl variety
2 tsp olive oil, divided
1 medium onion(s), chopped
2 small carrot(s), diced
1 pound(s) mushroom(s), fresh, (I used portabella that I got on clearance at the grocery for half off!!)
2 tsp minced garlic
2 tsp ground sage,
1/4 tsp black pepper, freshly ground
1 cup(s) canned veggie broth
2 Tbsp parsley, fresh, chopped
Bring 8 cups of water to a boil in a large saucepan; add barley.
Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes; drain.
Meanwhile, heat 1 teaspoon of oil in a large nonstick stockpot over medium-high heat; add onion and carrots. Cook, stirring often, until onion is lightly browned and almost tender, about 5 minutes. Add mushrooms and garlic; cook, stirring often, until all vegetables are tender, about 5 minutes more.
Stir in sage & pepper. Reduce heat to low; stir in broth to achieve desired consistency. Add cooked barley; toss to coat. Remove from heat; transfer to a serving bowl and sprinkle with parsley. Yields about 1 cup per serving.
I made it, ate it for a couple days and then tonight I stuffed my green peppers with it and we're having it for dinner (in the crockpot) tomorrow!
Monday, November 16, 2009
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.
Sunday, November 15, 2009
1 lb of link sausage ( really half of that is plenty)
a few medium sized potatoes- skin on and cubed
1 cup - green peppers- chopped
1 cup - water
1 16 oz can of creamed corn
2 Cups - milk
2 Tbls flour
1 1/2 tsp salt
1/4 tsp pepper
1 Tbls parsley
1 small onion-chopped
Cook sausage and cut into pieces
Drain all but 1 Tbls fat
Add fat to potatoes, pepper and water
Bring to a boil then cover and reduce to simmer for 10-15 minutes.
Stir in corn, milk, and onions,
Add flour, salt , pepper and parsley.
Finally add sausage pieces, simmer uncovered until thickened, stir often as it will stick.
Thursday, November 12, 2009
Store bought syrup has changed for the worse since I was a kid. Today's version is anything but appetizing in my honest opinion. My preference is organic maple syrup (as in real maple syrup) but often times my budget won't allow for the real deal. Typical ready made brands are gloppy and contain a mile long list of ingredients. If you'd like to taste and make a syrup close to real maple syrup, why not try the recipe I use.
2 cups sugar (I prefer organic evaporated cane sugar)
1 cup filtered water
Pictures: 'maple' syrup after cooking, Mapleine flavoring and finished syrup (I made 1/2 recipe) in a recycled maple syrup bottle
Wednesday, November 04, 2009
While making Egg Salad the other day...I thought, as I used my handy dandy Dough Blender, that I ought to post a picture of it. I have used this gadget nigh on 40 years! One day while smashing eggs with a fork I decided to give it a whirl...Boy, was I glad that I did!!! It makes, making Egg Salad Sandwiches a quick and yummy lunch!
Sunday, November 01, 2009
Friday, October 30, 2009
1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract
In small saucepan cook flour and milk until thick, stirring constantly.
Cool to room temperature.
With an electric mixer, beat butter and sugar until fluffy. (like 15 minutes!!)
Beat both mixtures together on high speed until fluffy and smooth.
Add vanilla and beat until combined.
Refrigerate for about 1/2 hour, until it is of spreading consistency.
Tuesday, October 27, 2009
This was Emilee's Birthday Pie...she had already slathered it in Cool Whip. So quick and easy!
1 frozen or homemade pie crust...bake following directions.
1/2 cup lime juice
1 10 oz. can crushed pineapple (drained)
1 can sweetened condensed milk.
Pour into baked pie crust and chill at least 3 hours...or until firm.
Top with Whipped Cream or Cool Whip.
I got this recipe from Pat many years ago. In fact, the day I brought home my first baby girl Kelly, almost 34 years ago...Pat, Hal and their girls, came over with 2 of these yummy pies!
Love you Pat!
Wednesday, October 21, 2009
I am pasting a link if you
want to try
Sunday, October 18, 2009
12 oz. can evaporated skim milk
1/2 c. Egg Beaters
3/4 c. Splenda or 1/2 c. Splenda + 2 T. brown sugar Splenda
2 T. pumpkin spice
Mix and pour into 8 x 8 pan.
Bake at 350 degrees for 45 min.
I doubled it, baked in a 9 x 13 and cooked for one hour.
Weight Watchers: 8x8 pan = 9 servings/one point each
Friday, October 16, 2009
This is such a quick and easy recipe, I thought I'd share it. I have made it twice this week, per Tomer's request. And since Michigan's Apple crop is the best our Farmer's remember...I'm thinking I will be using lots of Apple's this season.
3 cups sliced apples
1 cup sugar
1 heaping tbsp. flour
1/2 tsp. cinnamon
Dash of salt
Mix and place in baking dish.
For topping, mix together...
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/4 tsp. soda
1/4 tsp. baking powder
adding last 1/4 lb. melted butter
Pour evenly over Apple mixture.
Bake at 350' for 30 minutes. (can be doubled)
Wednesday, October 14, 2009
Monday, October 12, 2009
Instructions: Preheat oven to 400 degrees F. Cut eggplants in half lengthwise. Cut criss-cross grooves in cut edges of eggplants. Brush cut edges with olive oil, allowing it to drizzle down in your criss-cross cuts. Place eggplants cut side up on a baking sheet and bake until tender (about 45 minutes). Remove from oven and scoop out the flesh. Feed the peelings to the chickens. Blend the flesh in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts.Yield: About 3 cups baba ganouj dip.
Originally posted on the Sisterhood of the Traveling Scarf blog by Maria Stahl, September, 2009.
Look what I did! Yes, I am getting back to basics...no more microwave popcorn! I put canola oil in the pan and when heated added yellow popcorn. Pop...Pop...Pop.
What a wonderfully familiar sound!
When finished popping I put it in this 40 year old Pyrex bowl that I got at my Wedding Shower. Sprinkled it with Sea Salt and Oh, honey! As Tomer and I were happily munching, he says "it smells like the Pine House in here" (the Pine House is where he grew up) My answer..."Mmm...it smells like home." Sigh...
Saturday, October 10, 2009
Made this today...we loved it!
15 oz. can of black beans, drained
14.5 oz. can diced tomatoes...we like spicy so I used Rotel brand
1/2 c. chopped onion
1/2 c. chopped green pepper
10 oz. can enchilada sauce
10.75 oz. can cream of chicken soup...contained gluten
1/2 c. skim milk
1 c. shredded cheddar/jack cheese
1 can corn
2 chicken breasts
In slow cooker, combine beans, tomatoes, onion and green pepper.
Place 2 chicken breasts on top.
Next whisk together sauce and soup until smooth, then gradually whisk in milk.
Pour over mixture in slow cooker. Cover.
Cook on low 6 to 8 hrs... High 3 to 4 hrs.
Add corn, drained
Shred chicken into bite size pieces and add back to soup.
When serving top with cheese.
I also made a pan of cornbread...so good instead of crackers
1 Can chicken broth
Some rice or some pasta (adds gluten) or some taters
Some green Peppers
Some other vegetables
1-2 Lbs. stewing beef or some kielbasa
Maybe some diced/stewed or puree'd tomatoes
Salt, pepper, garlic, basil or whatever you got
Brown stewing beef in olive oil. If using kielbasa, skip the browning. In fact, eat some as you're slicing it up. Season with various seasonings. Throw in vegetables. Pour in V8 and Chicken broth. Add rice, pasta or taters.
Cook until it's done.
Serve in bowls with spoons.
Tastes especially good with Colby Jack grilled cheese sandwiches.
Wednesday, October 07, 2009
Tuesday, October 06, 2009
¾ cup vegetable oil
¾ cup apple sauce
2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups solid pack pumpkin puree
½ cup pecans (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
In a large bowl, combine oil, applesauce, and sugar. Add eggs one at a time and mix well (seriously? who does that??). Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased bundt pan.
Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.
Saturday, October 03, 2009
If you double click on gram you will be lead to the Wikipedia information.
I make this bread for Gunnar, cause gluten is not good for his digestive system. It's called intolerance, but not an allergy.
It's about the weirdest recipe I've ever tried out, but it works!
7(seven) eggs must be whipped with 300 g cottage cheese and 2 tablespoons of honey (optional) 1/2 cup of olive oil and 1 cup of water.
Mix in 200 g of linseed (flax seed), 100g of sesame seed, 100 g of bran of rye or oats, 2 teaspoons of baking powder, 1 small teaspoon of herb salt.
Pour this well mixed "dough"in two bread forms, baking paper and olive oil in the bottom.
Place on the lowest rill in the oven and let cook on 180 Celsius grades, also metric, for 2 (two) hours.
Let cool on a grate for 6 hours, or as long as you can bear.
The bread should become tasty, moist and durable.
I had to try three times before I succeeded.
It might be a good idea to place the linseed in water the evening before.
I usually am to slow-planned to do that.
I've been enjoying the recipes you are adding here each week. With the colder weather coming, I'm going to be trying some of these food faves along with you. Please remember to 'label' your recipe before you publish ... and I've added a 'gluten free' label if you know for sure your recipe does not contain any gluten .. you may add more than one label. Enjoy!
Thursday, October 01, 2009
I found this recipe on another Blog and tried them the other night...the recipe is sooo simple and Ooh, they were good. So, I thought since the season for Apple Orchards and warm comfort food is here. I would share it.
6 apples peeled and sliced
1 cup packed brown sugar
1 tbsp. flour...which can be changed to corn starch if you are sensitive to wheat.
3 tbsp. melted butter
1/2 tsp. cinnamon
1/4 cup whipping cream (I used half and half)
In slow cooker, combine brown sugar, flour, cinnamon, butter and cream...mix well.
Add fruit and toss to coat with sugar mixture. Cover and cook on low 4 to 6 hours,
until fruit is bubbling.
Serve over Vanilla Ice Cream...we chose to just eat the apples, no ice cream...they were good!
Oh, I almost forgot..you can also use Peaches instead of Apples.
Love to All!
Monday, September 28, 2009
1 c peanut butter
1 c sugar
Preheat oven to 375*
Mix egg and sugar.
Fold in peanut butter
Put in Cookie press
Bake 11-14 minutes
Cool for 1 minute
Remove to cookie sheet
Friday, September 25, 2009
Tuesday, September 22, 2009
1 can cream of chicky soup
2 sliced carrots
1 cup water
Roll chicken in flour, pepper, paprika, an garlic powder
Brown chicken in fry pan with a small amount of oil
Remove pan of any excess oil with paper towel (if you want)
Add soup, carrots, & water.
Cover and cook on medium to low for 45 min (if bone in chicken) 20 minutes (no bone)
Then add dumplings...
1 c flour
1 1/2 t baking powder
1/2 t salt (optional)
1 egg, beaten
1/3 c milk
Stir together dumpling mixture (will be stiff) and large spoonful on top of chicken pieces and gravy mixture.
Cover and steam for 15 minutes until puffy
Monday, September 21, 2009
- Either steam 1 cup of long-grain rice in 2 cups of lightly salted water, or, better yet, use leftover rice.
- Heat some oil in a wok. Chop up 3-4 green onions including the tops and stir-fry them slightly. Add the cooked rice and stir-fry it with the onions. Stir the rice around so the grains separate as much as possible.
- Push the rice up the sides of the wok, leaving an empty space in the bottom. Add another tablespoon or so of oil to the empty space. While it heats, beat 4 eggs together in a separate bowl. Add them to the hot bowl and swirl the wok over the heat so that the eggs cook to the bottom in an even layer.
- When all the egg is solid but still moist, take a sharp knife and cut it (still in the wok) quickly into narrow strips, as narrow as you can reasonably manage, like 1/4 to 1/2 inches. Then cut those strips crosswise to make small chunks of cooked egg. Mix the chunks in with the rice.
- Once again, push the rice mixture up the sides of the wok and heat a little more oil. Meanwhile, chop some leftover cooked chicken meat, 1 to 2 cups worth. Add the pieces to the hot oil and stir-fry them to heat, then mix them with the rice.
- You can stop and serve at this point, or you can also add some fresh ginger peeled and cut into matchstick-sized pieces, fresh chopped garlic, water chestnuts, bamboo shoots, or even a little bit of horseradish, any or all to taste.
Saturday, September 19, 2009
1 (16 ounce) can salmon, drained, flaked, and skin removed. The bones are 'soft' so you can just mush them .. they add calcium.
1 (8 ounce) package of cream cheese
2 tablespoons lemon juice
1 teaspoon grated onion
1/4 teaspoon horseradish (optional)
1/4 teaspoon salt
1/2 teaspoon liquid smoke (in a bottle)
1 tablespoon finely diced hot or sweet pepper (bell, jalapeno ..etc.)
1/3 cup chopped pecans
1/4 cup snipped parsley
Mix well all but the pecans and parsley and chill. Form the mixture into either one large or two small balls. Roll into nut/herb mix. Cover and chill well. Serve with crackers.
Friday, September 18, 2009
6 to 8 apples, such as Granny Smith, Pippins, Rome or a local variety of tart apples
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)
A single or double pie crust rolled out to fit pie pan
Preheat oven to 425 F
In a large bowl:
Peel, core, and slice apples into 1/4 inch slices
add lemon juice, zest, sugar, cinnamon, nutmeg and flour; mix well. If you want to skip on some calories don't use a bottom crust. Place apple mixture in a 8-9 inch glass pie pan, dot with the butter and cover with a flaky pie crust, pinching the edges, trimming excess. Make a few steam slits in the crust with a sharp knife. Brush lightly with milk and sprinkle on a little extra sugar and cinnamon. Bake for 45 minutes on a cookie sheet. If the crust begins to brown too much, cover loosely with foil. Let pie cool before serving. Serve with a scoop of vanilla ice cream if desired.
See also: More vegetarian Indian food recipes
2 tbsp olive oil or vegetable oil. divided
2 eggplants, sliced in half
1/3 tsp mustard seed
2 bay leaves
2 green chilies, minced
1 tbsp fresh ginger, grated or minced
1 onion, diced
2 tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp mango powder (optional)
1/2 tsp garam masala (a mixture of curry, cumin and coriander can make a reasonable substitute)
dash salt, to taste
1/2 tsp lemon juice
Preparation:Drizzle the eggplants with one tablespoon olive oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of olive oil, heat the mustard seeds, bay leaves, chilies, ginger and onions for a few minutes.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 6 to 8 more minutes.
Serve hot with rice or Indian bread.