Breakfast - orange and mandarin juice.
Dinner - I made tomato and lentil dahl (edc) and also Parmesan crumbed aubergine.
I fell in love with this recipe http://www.masterchef.com.au/falsomagro-with-crumbed-eggplant-and-tomato-sauce.htm on Junior Masterchef.
I created the crumb using:
1 clove of garlic
small handful of parsley
80g of breadcrumbs (broken up)
40g of parmesan (in cubes)
Added parmesan to TMX and chopped 6 sec spd 8
Added garlic, bread and parsley - chopped 5 sec spd 7
Sliced the eggplant and cut in half.
Then coated the eggplant in flour, egg and the above breadcrumbs and fried for a 2 mins each side.
They were nice but not as good as I'd hoped, didn't feel the parmesan flavour came through enough with that ratio.
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