bikette, you can ask for them not to put pepper or hot spices in anything you eat- (this is another dietary issue for me and I have found I have to read the ingredients and ask if there is pepper included to know for sure) I have been doing that for years due to reflux. for the most part they listen to that, I've only had one problem over the years in an indian restaurant where I had to ask them three times to make it mild and then I just gave up.
lol... me to mee... I think you have to be really specific and use the word pepper, that is the main ingredient that produces discomfort for us... I ask specifically does it have any pepper and please leave that off if it does.. most of the time this does work and if it comes with pepper I always send it back until they get it right. Once in an indian restaurant my x and I loved, they gave me a mild dish that was not mild... I sent it back 3x but the chef simply would not listen that time. But usually it is ok if i get mild- most of the time though I eat things with no pepper at all.
I think the reason a lot of chefs pour pepper all over everything is that they aren't very good chefs for the most part.
That can be a problem- they really should know what the ingredients are- you should tell them to ask the chef if they don't know.
Most of the time While eating outside we are not aware if he mixes potato or sugar in the items for taste.
After tasting the dish we come to know its ingradiants based on the taste..
Hey everyone try this !!
LAYERED EGGPLANT,ZUCCHINI & TOMATO CASSEROLE:
3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
Salt and freshly ground pepper
1 large shallot, minced
1 pound plum tomatoes, cut into 1/2-inch dice
3 ounces feta cheese, crumbled (3/4 cup)
1/4 cup chopped basil
1/3 cup panko or coarse dry bread crumbs
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Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
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Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
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Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.
And the carb count per serving is......? lol I imagine it is pretty low since the only really carby thing is the panko and a bit for the tomatoes.
I count all vegies at the rate of 5 carbs per 1/2 cup cooked and 5 per 1 cup raw. When you eat dishes that are mostly vegies it can add up, though the dish is still very reasonable.