​Yummy vegie dishes, dips and nibbles

Chinese Eggplant with spicy garlic sauce

Yes it does mean thinking ahead to make sure you have some of the ingredients but then having a variety of yummy things to eat along the way is worth it - we reckon anyway.
This is an easy and quick dish to make. So ....

* 2 tbsp oil
* 3 small eggplant Lebonese or Chinese (or one large) cut into long strips
* 2 cloves garlic or 2 tsp garlic mince (those jars of minced garlic are a must for me - portable and don't have to be tossed at the border)
* 1 red chilli finely chopped or 1 tsp semi dried chilli to taste
* 1 tbsp minced ginger (again you can use semi dried or frozen, but fresh tastes better)
* 1 stalk green onion or if you don't have any just add a little sliced red onion
* 1 tbsp soy sauce
* 1/2 tsp sugar to balance out the flavours
* 1 tbsp black vinegar (available at any Asian supermarket. I decant a little 100-200 ml into a plastic bottle to pack in the van.)

Method.
Add 1 tbsp oil to hot pan or wok and cook eggplant till flesh is tender and skin a bit wrinkly.
Push aside or remove from pan while you cook the aromatics until they are fragrant.  Combine all and stir fry 1 minute.
Serve immediately with rice or, if you are hungry, as a side dish with BBQ pork. It is a tangy, spicy delish dish!
Chook's suggestion: if you are nervous about the chili just leave it out, every recipe should be modified to taste. You'll know what your palette can handle.  Fried eggplant is delish simply on its own also.

Chook's travel note: I save plastic screw-top jars and small bottles for when we travel; glass is heavy and liable to shatter going over rough roads and the lids work loose.  I am travelling with too many glass bottles/jars this trip cos I ran out of plastic. As a result I have had to tape the fridge shelves up - we also travel with heavy duty gaffer tape! Keeps the windows closed when the catches get a bit loose and the fridge doors and shelves in place. Our trip Borroloola to Hells Gate resulted in the freezer door coming off one hinge. Sacre bleu! it is taped in place until we get passed the worst bits of road but will be back on there if we do roads like the Gibb River Road.  
Another thing that works in some cases is putting glass jars and bottles in stubby holders to protect them from breaking. Nothing worse than having a cupboard full of sticky jam or fridge smelling of fish sauce which one has to have of course but Yuck!

Broad bean and pea mash/dip
Use frozen vegies as they are easier and quicker
* 3 cups broad beans
* 1 cup peas
* A few springs of mint or if not available use half to 1 tsp semi- or dried mint or add a slurp of mint sauce.
* 1/2 garlic or 1/2 tsp minced garlic
* salt and pepper
* 100 ml olive oil

Steamed Broad beans are great served as a nibble tossed with a little garlic salt
and oil/butter. Or put them on toasted or in a sanger.  Try also lightly frying in oil and pepper. 

Method
Cook beans until cooked, remove outer shells, drain and add blanched peas.
Smash all ingredients together till the consistency of mash potato i.e., not slush).

Serve with grilled lamb or meat of choice, use as a pasta sauce (maybe add a little more oil) and/or use as a dip to have at Happy Hour!
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Quick hummus
I always travel with tins of chickpeas in the pantry. Good for salads, curry or dip.

If you want to impress sprinkle with paprika and a little oil.

* 400 gm can chickpeas drained and rinsed
* 3 tbsp lemon juice (fresh or from your freezer!)
* 2 garlic cloves or 2 tsp minced garlic
* 1 tsp ground cumin (from your spice cache)
* 1/2 tsp salt
* 1-2 tbsp tahina
* 4 tbsp water
* Add more lemon juice or tweak the spices to taste - it's all about what tastes good to you.

Mash all ingredients together. I don't have a kitchen whiz in the van so I use the old potato masher which comes in handy for a number of things.
Delish!