Using a sharp knife, cut the aubergines
into slices about 1cm thick.
Add the aubergines
and cook for two or three minutes until all the flavours mix together, then add the flat parsley which has been roughly chopped.
Spoon the mint dressing over and around the aubergines
and serve hot with the houmous on top and a sprinkling of pinenuts.
Remove the aubergines
from the oven and increase the temperature to 220C/Gas 7.
Put in as much curry paste as you can without tearing the aubergines
Tip the aubergines
into a sieve over a bowl and leave to drain thoroughly (you will not need the oil in this recipe).
3 tbsp olive oil 2 aubergines
, cut into chunks 250g chestnut mushrooms 20g bunch coriander 2 large onions small piece of root ginger 3 garlic cloves, chopped 1 fat red chilli, deseeded and half roughly chopped 1 tbsp each ground cumin and ground coriander 1 tbsp tomato pure 500ml/18fl oz vegetable stock 5 tbsp ground almonds 200ml/7fl oz natural full-fat yogurt
Add the tomatoes and aubergine
flesh and cook over a low heat for 10 to 15 minutes or until reduced.
This sight had reminded me of the deliciousness of deep purple aubergines
Cook for 2-3 minutes, then add the garlic and aubergines
Stir for 2 mins, then return the aubergines
and mushrooms to the pan.
Ingredients 2 racks of lamb 2 large aubergines
baked in the oven until very soft Juice of 1 lemon Salt and pepper 1 teaspoon of ground cumin 2 cloves of garlic, peeled and crushed 1 teaspoon of sesame paste (tahini) 250mls/8fl oz olive oil 250mls/8fl oz light lamb stock optional method Peel the aubergines
and drain in a colander for 1 hour.
2, Sprinkle the aubergines
with salt, cover and leave for 30 minutes.
Heat half the oil in a frying pan on a medium heat and saute the aubergines
and okra for five to 10 minutes until starting to colour.
1 2 Slice the aubergines
into rounds about 1cm thick.