I admire women with children working all day and daily serve a nutritious meal.
Often when Martie asks what is for dinner I realise that I've not given it much thought yet, due to things that retained my attention all day. I had two suggestions for tonight:
- Cooking cauliflower and broccoli florets in beefstock and add a tin of tomato and onions; or
- Macaroni and cheese with aubergine
Martie opted for the latter and suggested adding the tin of tomatoes and unions. I chopped two young aubergines into cubes and cooked it with pasta spirals and elbows, plus a little sea salt until tender. Broke four eggs into a pyrex dish and wisked well; emptied the pot of brenjals and macaroni; added halloumi roughly cubed; the tin of tomatoes and onions; and mixed all well. Grated some colchester cheese on top and sprinkled with paprika. Stuck the dish in the oven for about 35 minutes at 180 degrees and served. Delicious! Martie had two helpings and claimed the left overs for lunch tomorrow.
I read that eggplants, aubergines, melongenes, brinjals, or guinea squashes (Solanum melongena) are very low calorie vegetables, has a healthy nutrition profile; and is good news for weight watchers. The the nutritional value of a serving of 100 grams is as follow:
- Calcium - 525 mg
- Cholesterol - 16mg
- Dietary Fiber - 4.9g
- Iron - 6mg
- Potassium - 618mg
- Protein - 8g
- Saturated Fat - 5.2g
- Sodium - 62mg
- Sugars - 11.4g
- Total Carbohydrates - 17.8g
- Total Fat - 27.5g
- Vitamin A - 6.4 mg
Nothing wrong with the pasta, onions and tomato. The haloumi inside and colchester on top were possibly the baddies.