What a doctor makes for dinner: GP shares her simple veggie-packed recipe that she makes after a long shift
- An Australian doctor has shared what she makes for her family after working
- The mum puts together an easy eggplant parmesan variation in under an hour
- Her followers love the simple dish and the GP’s relaxed attitude with cooking
An Australian doctor and mum has shared the wholesome meal she makes for herself and her family in under an hour after a long shift on the ward.
GP Dr Preeya Alexander, from Victoria, said her eggplant parmesan is the perfect dish that’s easy to cook when you’re ‘exhausted and bone tired’.
The mum is praised by fans for her healthy recipes and carefree, non-perfectionist attitude towards cooking.
Aussie doctor and mum, Dr Preeya Alexander, has shared what she makes for herself and her family after a long shift
The mum said her eggplant parmesan variation is the perfect dish that’s easy to cook when you’re ‘exhausted and bone tired’. Roasted eggplants (left) are the star of this dish, and she finishes it off with homemade tomato sauce, herbs and melted cheese (right)
‘This eggplant parmesan variation of mine gave me the hug after clinic that I so desperately needed,’ Dr Preeya said when she uploaded her recipe tutorial.
‘In this sh*t show period of the year – when you’re exhausted, bone tired yet cautiously excited for the festive season but scared of worsening your fatigue – this meal could be for you.’
Dr Preeya said the dish is perfect for kids and adults as it’s tasty and looks delicious, but is low in salt and full of vegetables.
‘It’s packed with veggies, deliciousness and love,’ she said.
The mum uses just five ingredients, plus herbs, to make her simple recipe.
Eggplants are the star of this dish. The GP roasts up to four of these in olive oil, pepper and thyme for 25 minutes.
Meanwhile, she makes a tomato sauce with canned tomatoes, passata and herbs.
She doesn’t add any salt to the recipe as there’s already salt in canned tomatoes, passata and cheese.
To finish the dish she puts the tomato sauce on top of the roasted eggplant and sprinkles copious amounts of cheese on top before baking it for 15 minutes.
‘It’s an easy veggie packed hug that kids and adults can eat as is, with pasta or with bread (we do all three and it’s always a hit),’ the mum said.
How to make Dr Preeya Alexander’s worknight eggplant parmesan:
* 2 – 4 eggplants
* 1 can of tomatoes
* 1 jar of passata
* Thyme, oregano, basil
* Garlic cloves
* Olive oil
1. Chop the eggplants and put them in a dish. Douse generously with olive oil, and season with pepper and thyme sprigs
2. Bake the dish for 20-25 minutes on grill and fan setting and toss half way through
2. Put your can of tomatoes and jar of passata in a pot, add garlic cloves and a heap of oregano, season and simmer for 15 minutes
3. Add tomato to the dish with baked eggplant, add as much grated cheese as you like on top and bake for 15 minutes until cheese melts
4. Serve with pasta, bread, or both
The mum’s followers loved that she doesn’t have a strict recipe, nor does she bother weighing or measuring ingredients.
She emphasises that you don’t need every ingredient and can improvise when cooking, she also doesn’t always do tedious tasks like removing individual thyme leaves.
‘Love your method. That’s where I’m up to at this time of year. Mixing stuff together, shoving it in the oven and hoping for the best,’ one woman said.
‘That looks amazing! Adding the ingredients to my shopping list right now,’ another wrote.