The Wholesome Doctor: Australian doctor shares the meal she makes for her family after a long shift
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What A Doctor Makes For Dinner: GP Shares Her Simple Recipe Packed With Vegetables That She Makes After A Long Shift
- An Australian doctor has shared what she does for her family after work
- Mom whips up an easy variation on eggplant parmigiana in under an hour
- His followers love the simple dish and the GP’s laid-back attitude to the kitchen.
An Australian doctor and mother shared the healthy meal she prepares for herself and her family in less than an hour after a long shift on the ward.
GP Preeya Alexander, from Victoria, said her aubergine parmigiana is the perfect dish that’s easy to cook when you’re ‘exhausted and to the bone’.
Fans praise the mom for her healthy recipes and carefree, non-perfectionist attitude towards cooking.
Australian doctor and mother, Dr. Preeya Alexander, has shared what she does for herself and her family after a long shift.
The mom said her eggplant parmigiana variation is the perfect dish that’s easy to cook when you’re “worn out and tired.” Roasted eggplant (left) is the star of this dish, and she tops it off with homemade tomato sauce, herbs, and melted cheese (right).
βThis Eggplant Parmesan variation of mine gave me that much-needed post-clinic hug,β Dr. Preeya said when uploading her recipe tutorial.
“In this shit-show period of the year, when you’re exhausted, bone-tired but cautiously excited for the festive season but fearful of making your fatigue worse, this meal might be for you.”
Dr. Preeya said that the dish is perfect for children and adults as it is tasty and looks delicious, but it is low in salt and full of vegetables.
“It’s full of vegetables, deliciousness and love,” he said.
The mom 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, make a tomato sauce with canned tomatoes, passata, and herbs.
She does not add salt to the recipe because there is already salt in the canned tomatoes, the passata, and the cheese.
To finish the dish, top the roasted eggplant with the tomato sauce and sprinkle plenty of cheese on top before baking for 15 minutes.
“It’s an easy hug full of vegetables that children and adults can eat as is, with pasta or bread (we do all three and it’s always a success),” said the mother.
The mother’s followers loved that she doesn’t have a strict recipe, nor does she bother to weigh or measure the ingredients.
She stresses that you don’t need all the ingredients and can improvise when cooking, nor do you always do tedious tasks like removing individual thyme leaves.
I love your method. That’s where I am at this time of year. Mix things up, put them in the oven and hope for the best,β said one woman.
‘That looks amazing! Adding the ingredients to my shopping list right now,β wrote another.