Grilled aubergine with bell peppers and cheese

I love brinjals, but the kids not so much. They do, however, tolerate the vegetable if it is called by its more fancy name of aubergine. I bought these thin brinjals for myself, but when I also saw the colourful bell peppers, I decided to make a dish for all of us. And believe me, aubergines never disappeared as fast!

250 gms aubergines/  brinjal
1 1/2 bell peppers
2 tbsp basill
4 tbsp feta cheese
4-6 garlic cloves
Olive oil for dousing
Salt and pepper to taste

Method:
Smash the garlic cloves, add 2 tbsp olive oil, and let it seep for 5 minutes
Meanwhile, chop the brinjals into cubes (or discs), and the bell peppers into inch squares.
Toss the chopped vegetables in olive oil, adding salt and pepper to taste. Allow it to marinate for at least 1 hour. Tear the basil leaves and toss in.
Preheat the oven to 200 degrees. Grease a baking tray and arrange the vegetables on it. Roast for 25 minutes, stirring once to ensure all parts are well done. Remove from the oven.
Crumble the feta cheese and sprinkle over the vegetables.
Serve with garlic bread.

Roast Cauliflower

Roast cauliflower/ gobi massallum is a dish my mother often made, and which I have made a few times too. The masala for that used to be the standard "North Indian masala", with the grated cheese adding the appropriate taste of the exotic.
Since my older one has developed a liking for Worcestershire sauce, however, I decided to experiment with a very different masala this time, and I really liked the results. Next time, I am buying a much bigger cauliflower, because this got polished off in no time at all.

1 medium cauliflower
2 medium onions chopped fine
3 medium tomatoes chopped fine
1 green chilli (deseeded, if you don't want it too hot)
2 tbsp kasoori methi
2 tbsp walnuts
1 tbsp melon seeds
1 tbsp flax seeds
1 tbsp honey
1 tbsp Worcestershire sauce
cooking oil

salt to taste

Method
Remove the leaves of the cauliflower, soak it in salt water for about 15 minutes, steam for 10 minutes and keep aside
Heat the oil, and fry the onions till they turn transparent
Add tomatoes and green chilli and fry till it starts releasing oil
Add kasoori methi, and give it a quick stir.
In a blender, blend the cooked masala and the nuts to get a smooth paste
Stir in the sauce, honey and salt.
Preheat the oven to 220 degrees
Turn the steamed cauliflower over, and push the masala in through the florets (use up about a third of the masala this way.
Lightly grease a baking dish, spread a thin layer of the masala on it, place the cauliflower on top, and cover with the masala.
Place in the oven, and bake for 15 minutes at 220 degrees.
Serve hot. Tastes best with hot rotis.