Handful of basil leaves 1 Take the aubergine
slices and sprinkle a little salt over them, then leave in a colander over a sink to sweat and drain for 30 minutes.
INGREDIENTS: 1tbsp rapeseed oil, plus 1tsp 300g purple aubergine
, sliced into 1cm x 3cm strips 1 red chilli, deseeded and finely sliced 1tbsp Shaohsing rice wine or dry sherry For the sauce: 1tsp smooth peanut butter 1tbsp chilli bean paste 1tsp sesame paste, such as tahini 2tbsp low-sodium light soy sauce 1tbsp Chinkiang black rice vinegar or balsamic vinegar 1tbsp cornflour 50ml cold water For the garnish and to serve: 1 spring onion, finely sliced 1tsp toasted sesame seeds Wheat flour noodles or steamed jasmine rice METHOD: 1.
3 Slice aubergine
lengthways into eight, discard slice from each side, which is mainly skin.
Divide into 12 balls, then flatten each of them along the length of an aubergine
Season to taste with sea salt, then spoon a few tablespoons of the dressing over the torn mozzarella while the aubergines
Stories about how the vegetarian group was served aubergines
in a European restaurant, because that was the only vegetable available, or the other story when the only curry served during a lavish dinner was aubergine
curry did the rounds.
Reduced oil for frying aubergines
by baking instead.
Put into the oven for 15 minutes then turn the aubergine
7 Spoon a thin layer of sauce over the aubergine
, sprinkle with the Parmesan and bake for 30-40 minutes until bubbling and golden.
5 Lower the heat and stir in the aubergine
pieces and the baby tomatoes, simmer for 5 minutes, season with salt and black pepper and serve with the rice.
3 CHINA is the world's biggest producer of aubergines
This is from Fresh & Green, Aldo's latest book, by Simon & Schuster and is available via Amazon 1 WHAT YOU'LL NEED 2 aubergines
, 300g ricotta cheese, 50g Parmesan cheese, grated, 150g mozzarella cheese, finely diced, 150g fresh basil, torn into pieces, plus extra to garnish, salt and freshly ground black pepper, 200g cherry tomatoes, 4 tsp extra virgin olive oil.
, with their autumnal warmth, can be a good partner for pasta, bake or grill the aubergines
till they collapse, then scrape their pashmina-soft flesh into a mixing bowl.
4 tbsp of the oil in a frying pan over a medium heat, add half of the aubergines
and fry, stirring frequently until well browned all over.
ne rolls COOKING 7 Fry the pine nuts in a little oil until golden, and scatter over the top of the baked aubergines