Diabetes Recipes For A Diabetic: Side Dishes:  1. Eggplant Surprise:
Ingredients: 2 medium sized brinjals, 2 finely chopped tomatoes(without skin), 1 finely chopped onion, 1/2 cup bread crumbs, 1 tbsp grated cheese, 1 cup skim milk, 2 tsp refined wheat flour, 2 tsp butter, 3 tsp oil, 4 garlic segments ground to a paste, 1 green chilli chopped, 1/4 " piece ginger ground to a paste, salt to taste. Method: Halve the brinjals scoop the insides and keep them aside.Boil the skin and outer part for 5 min.Heat 2 tsp of oil in a vessel and fry the ginger paste, chillies, garlic paste and onions for 2-3 mins.Add the scooped parts of the eggplants.Add salt as required and cook on a slow fire.Add water if required.When done, add the tomatoes.Mix properly and keep aside.Fill the halved brinjals with the above mixture, grease a baking dish( 1 tsp oil) and arrange these halves.Pour White sauce, sprinkle cheese and bread crumbs.Bake till golden brown.Serve hot.
Note: For the white sauce- Melt butter in a pan.Saute the flour.Add milk and make to a smooth consistency.Add salt and pepper. *********************************************  2. Chilled Broccoli With Toasted Almonds:
Ingredients: 1 tsp salt; 1 lb broccoli flowerettes; 1/4 cup almonds, toasted; 1 Tbsp minced fresh tarragon; 1/4 cup pepper, small dice; Asian-style vinaigrette; Method: Bring 1 quart of water to a boil in a medium pot. Add salt, and then add broccoli. Cook until tender, about 2–4 minutes. Remove broccoli from water and place in a cold water bath to stop the cooking process. Thoroughly drain and place broccoli in a medium bowl. Add the remaining ingredients and toss gently, making sure salad is thoroughly coated with the vinaigrette. Chill for 1 hour and serve.
Serves 6
Calories 185 *********************************************  3. Collard Greens:
Ingredients: 3 lbs collard greens; 1 tbsp unsalted butter; 1/2 tsp minced garlic; 1 tbsp extra virgin olive oil; salt and pepper to taste; dash of lemon juice; Method: Wash and cut the collard greens into 1 inch strips, removing the middle stem from each. Boil the leaves for 15 minutes in water and drain. In a heavy bottomed skillet heat butter and stir in the garlic, collard greens and salt and pepper. Saute well for 5 minutes and drizzle with lemon juice and toss well. *********************************************  4. Herbed Parsnips:
Ingredients: 2 lbs Parsnips, peeled and quartered; 1 oz melted butter; 1 tbsp runny honey; 1 tsp thyme; 2 tbsp grated Parmesan; salt and pepper to taste; Method: Parboil the parsnips in boiling water till tender. Toss in a pan with butter and honey. Place in a oven proof tray and sprinkle with Parmesan and thyme. When well coated season with salt and pepper and roast for 25-30 minutes at 200 degree C / 400 degree F until tender. *********************************************  5. Diabetic Hummus:
Ingredients: 500 g chickpeas, drained and heated); 1/4 cup lemon juice; 1 tbsp tahini, 4-6 cloves garlic; 1 tsp salt; 1 tsp ground cumin; 1/4 tsp pepper. Method: To prepare this dip, blend all the above ingredients until smooth, adding a bit of water if necessary. Refrigerate until ready to serve. Serve with brown breads and vegetables, steamed or raw. *********************************************  6. Steamed Vegetables With Basil Sauce:
Ingredients: 1 cup basil leaves, sweet and holy basil; 2 large tomatoes, boiled, skinned and quartered; 4 cups mixed vegetables beans, peas cauliflower; 3 tbsp olive oil; 1/4 tsp freshly ground pepper; 2 tbsp chopped parsley or coriander; 5 cloves of garlic; 2 onions finely chopped; 2 tbsp almond slivers; salt to taste; Method: Crush basil, parsley and garlic, using a mortar. Heat oil in a pan and lightly brown almond slivers. Add onions and cook till soft. Do not brown. Add tomatoes, salt and pepper and cook till tomatoes are soft. Add crushed basil, parsley and garlic with half a cup of water and simmer for 5 minutes. Turn off heat and add steamed vegetables. Mix and serve with grilled chicken or fish. ********************************************* Recipe Index More Recipes | 
