2 While the aubergines
are sweating, heat the olive oil to a medium temperature.
Once softened, push the aubergines
to one side of the wok and add the second teaspoon of rapeseed oil.
7 Reheat the veloute in a heavy based pan and put in a bowl, add aubergine
wraps and sprinkle with crushed cooked chestnuts.
Serves 4 2 aubergines
sliced into 12 2-3 tbsp sunflower oil 350g minced lamb 1 tsp dried mint 1 large clove garlic, chopped 1 tsp salt 1 tsp white pepper 1 tsp allspice 1 tbsp chopped flat leaf parsley For the sauce: 2 tbsp olive oil 1 small onion, chopped small 1 clove crushed garlic 1 cinnamon stick 400g can chopped tomatoes 1 lamb stock cube 2 tbsp pine nuts for garnish
Cut the tops off the aubergines
and slice them lengthways in half, then cut each half lengthways into long quarters.
The dainty lady from next door was holding a bunch of fresh aubergines
and I saw my mother-in-law's face contort as she pointed her finger at the veggies.
Initially I reduced the oil greatly by grilling the aubergine
and, to add variety, some sliced courgette.
6 remove from the heat and stir in the One Pan Ratatouille Eggs SHOPPING LIST onion (loose), Courgette (loose), heat the a large frying pan over a heat, add the courgette, and aubergine
fry until golden starting to 2 add the cherry with 300ml and so Three mixed peppers (500g), 99p Aubergine
, 60p Finest tinned tomatoes 400g), 90p free range eggs medium), 89p Everyday value baked baguette (2), 45p totAl: PS4.
To serve, place the aubergine
on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander.
Pour the quarter cup of water onto the tray with the aubergine
4 Meanwhile, spray the aubergine
slices lightly on both sides with low-calorie cooking spray, season and cook on a preheated ridged griddle, in batches, turning a few times until completely tender (you could also do this in a frying pan).
2 KNOWN as an aubergine
in Britain and France, it is called an eggplant in America, Canada and Australia.
One of Aldo Zilli's favourite dishes, rather than using pasta, he has used aubergine
as the 'cannelloni'.
Split each aubergine
in half lengthways, make shallow cuts almost down to the skin in a crisscross fashion, then brush with olive oil.
The French call eggplant "aubergine
," and their centuries-old recipes for the vegetable have become the basis for Aubergine