In the international food world, vegetables have always been taken for granted and were usually an afterthought. They were always given a second-class status after meat, seafood and milk-based proteins. Today, there is a widespread appeal of the farm-to-table movement as an increasing number of people are turning vegetarian or vegan and chefs are featuring seasonal local produce with innovative cooking techniques in top-notch restaurants. Vegetables have officially graduated from something we have to eat to something we want to eat.

In India, there is a segregation between local everyday sabzi, or the common man’s aloo-pyaz, and the so-called “exotic vegetables”, which pop up on menus and supermarket labels ever so often. I find it rather hilarious.

I have been cooking a lot with our local veggies and it is amazing how a humble potato, onion or eggplant can be transformed into a gourmet dish where the vegetable is the hero. You just need a few simple dry ingredients and you have a beautiful makeover. Oh, and I’m not referring to salads!

There is a lot to learn from the cuisine of the Mediterranean region. Despite being meat and seafood lovers, they give equal importance to their vegetables and really know how to turn them into wholesome satisfying dishes. 
 

I have also picked up plenty of recipes from my husband’s family in southern Italy. If you thought pasta was only about red, green and white sauce, you are very much mistaken. Daily home meals feature dishes like pasta with pumpkin, pasta with eggplant or a pea risotto. The vegetable is cooked and blended into a sauce, seasoned well with salt, pepper and some herbs, and combined with pasta or rice to make a well-balanced, nutritious vegetarian meal.

Roasting or baking vegetable in the oven is a healthy and convenient way of cooking. All the nutrition is preserved and you don’t have to hover around the stove all the while. Moreover, the kitchen is filled with a warm and inviting aroma.
 

Here are some of my favourite eggplant dishes which really glam up a baingan beyond baingan bharta. The tender moist flesh of the eggplant is full of flavour and blends in beautifully with some tomato puree and cheese.

The aloo is a loyal friend who always comes to the home cook’s rescue when the fridge is empty and devoid of fresh vegetables. If you go brain dead while planning a menu, potatoes are the usual go-to ingredient. Don’t we all love our comforting aloo ki sabzi in our favourite style. Well, this seems to be a common feeling around the world as rarely will you a find a country or culture which does not feature potatoes in its culinary creations.

So what do you do when life gives you a sack of potatoes? You make some French-style Pomme Dauphinoise or a potato gratin and serve them in elegant mini stacks. You can also make some delish Italian gnocchi and combine it with any sauce. All you need is some potatoes and flour. 
 

Cauliflower is the new health food which is creating a storm in the gluten-free world. Chefs and food specialists are creating innovative recipes where blended cauliflower replaces rice, grains and flour. I am currently working on a pizza base recipe with cauliflower!

I often roast a whole cauliflower in the oven, marinating it in a variety of flavours and spices. You can then top it up with a yogurt sauce, herbs and nuts and enjoy with some cooked quinoa or millets on the side.
 

Carrots and beetroot are the other simple veggies which have so much of creative capacity. I love making sauces and soups with these root vegetables. Add some grated beetroot to a raita and watch the colours come alive. I recently made falafels with beetroot and they were the talk of the party. Toss some carrots in olive oil and honey and roast till tender. Top with some tahini or yogurt and chopped herbs and nuts and it’s such a refreshing healthy dish.

The next time you go searching for the so-called “exotic vegetables”, do drop by your local vendor and give the usual backyard veggies a chance to shine. 

Roast Pumpkin Hummus

Reinvent the conventional hummus with the addition of a vegetable while also making it a well-rounded nutritious dish. You can replace pumpkin with cooked beetroot, carrot or peas.

Ingredients

1 cup chickpeas (boiled)

1 cup pumpkin, cut into cubes

Few sprigs of fresh thyme

1tbsp tahini (optional)

2 garlic cloves

½tsp cumin powder

Juice of ½ lemon

Chilli flakes

Salt and fresh pepper

Toasted pistachio for garnish

Method

Preheat the oven to 180°C. Toss the pumpkin in some olive oil and thyme and season. Roast in the oven for half hour or till done.

In a blender, blend together the boiled chickpeas, pumpkin, tahini, garlic, cumin, chilli flakes, salt and pepper. Add lemon juice and a couple of tablespoons of water till you get the right consistency.

Garnish with toasted nuts and seeds. Drizzle some extra virgin olive oil just before serving.

Eggplant parmesan

An excellent vegetarian main course and a sure-shot crowd-pleaser. This is a variation of the traditional Italian Melanzane Parmigiana, in which eggplants are thinly sliced and pan-fried before baking. This would actually make a great vegetarian “roast” for a Sunday lunch or even Christmas Eve dinner!!

Serve the eggplant with some quinoa, barley or couscous on the side, a crunchy fresh salad and crusty bread to mop up the gooey, crusty remains in the dish.

Ingredients

1 large eggplant

1 ball of mozzarella

400g tomato puree

2 cloves garlic, minced

Fresh basil and thyme

½ cup breadcrumbs

½ cup parmesan

Sea salt and freshly-ground pepper

Dry oregano

Chilli flakes (optional)

Method

In a saucepan, heat some olive oil. Add the minced garlic and cook for a minute. Add the tomato puree, salt and pepper, some fresh basil and thyme, oregano and, if using it, chilli flakes. Add a splash of water and allow to cook covered on medium heat for about 10-15 minutes.

Heat the oven to 180°C. Cut slits down the eggplant to as far as possible without cutting all the way through. Rub olive oil inside the slits and season well inside. Add a slice of mozzarella inside each slit with a basil leaf.

Pour the tomato sauce in a baking dish and place the eggplant in the centre. Drizzle with some olive oil and season on top. Cover the whole dish with foil and bake for one hour.

After an hour, the eggplant should be cooked. Remove foil, top with breadcrumbs and parmesan and bake uncovered for another 15 minutes till the crumbs turn golden and crisp.

Remove from oven and allow to rest for 5-10 minutes. Garnish with fresh basil and serve.

Potato Dauphinoise Recipe

Ingredients

500g potatoes

1tbsp butter

2 garlic cloves, minced

¼ cup cream

½ cup grated cheese (cheddar, mozzarella)

Some fresh rosemary or thyme

Salt and pepper to taste

Method

Preheat the oven to 180°C.

Grease a muffin tin with some oil or butter.

Peel potatoes and slice into thin slices.

Combine butter, garlic, cream, salt, pepper and thyme in a saucepan. Cook for a minute till they combine and the butter has melted. Put aside.

Stack potato slices in the muffin tin halfway. Drizzle with ½tsp of the cream mixture. Sprinkle a bit of cheese. Top with the remaining potato slices. Drizzle with the remaining cream and top with fresh thyme or rosemary.

Cover the tray loosely with foil and bake covered for 30 minutes. Remove from the oven, sprinkle the remaining cheese and bake open for 10 minutes.

Allow to rest for 5 minutes before removing from the tin.

Cauliflower Rice 

Cauliflower “rice” is a great substitute for rice if you want to avoid carbs. Super quick and a very filling dish that can be made with various flavours. This works well as an accompaniment to an Italian-style chicken or fish main course. Toss it with some spring onions, ginger and lemongrass and it will complete an Asian dinner.
Do not overcook the cauliflower or it will turn into mush. The texture should be crunchy but not raw. There should be no moisture at all in the pan. Cook in an open broad-base frying pan on high heat. This should be made when you are ready to eat and avoid reheating.

Ingredients

1 cauliflower head, cut into florets

1 garlic clove, minced

1tbsp butter or olive oil

Sea salt and freshly ground pepper

½tsp dried oregano

Chilli flakes (optional)

½ cup parmesan, grated

¼ cup fresh parsley, chopped

Few walnuts, chopped

Method

Pulse the florets in a blender. 

In a broad-surface pan, heat the butter or olive oil. Add the garlic and oregano and saute for 2 minutes.

Add the minced cauliflower, season well and toss. Cook on high heat with the pan open for about 3 minutes, tossing around. Taste for seasoning and texture. It should be slightly crunchy.

Take off heat and stir in the parmesan and fresh parsley. Garnish with chopped walnuts.

Calcutta girl Natasha Celmi is a culinary specialist and food stylist based in Bangalore. Reach her on Instagram @cucinamiabynatasha or www.cucinamiabynatasha.com