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Aubergine, tomato & Parmesan bake

Apr 8

Posted by the editor in italian, the recipes, vegetarian | No Comments

“Every Italian cook has their own version of this classic aubergine dish ‘Melanzane alla Parmigiana’. It’s even better made a day ahead”

  • 2 garlic cloves, crushed
  • 6 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 4 aubergines, cut into long, 5mm thick slices
  • 85g Parmesan, freshly grated
  • 20g pack basil, leaves torn
  • 1 egg, beaten

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Tip : When griddling or frying aubergine slices, you’ll find that they will absorb any amount of oil instantly. Don’t be tempted to add more! As they cook, aubergines release their juices along with some of the absorbed oil.

Source : Good Food April 2009

Servings/Yield : 6 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Course : Main

Preparation Times : Prep : 10 mins Cook : 50 mins

Nutritional notes : Per Serving: 225 kcalories, protein 10g, carbohydrate 8g, fat 17 g, saturated fat 5g, fibre 5g, sugar 7g, salt 0.52 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Moroccan Aubergines

Feb 2

Posted by the editor in african, the recipes, vegetarian | No Comments

“A Moroccan dish that brings out the best in Aubergines, have it with Couscous or brown rice”.

  • 2 tsps cumin seeds
  • ½ tsp ground cinnamom
  • ½ tsp cayenne pepper
  • ½ tsp black pepper, coarsely ground
  • olive oil
  • 2 aubergines, diced into bite-sized chunks
  • 2 tsps tomato paste
  • 100 ml chicken or vegetable stock, hot
  • 300 g natural greek yogurt
  • sea salt and freshly milled black pepper
  • fresh coriander leaves, chopped, to serve

Toast the spices in a dry large, deep frying pan over a low to medium heat for a few minutes until fragrant.

Add a dash of olive oil, then stir in the aubergines and a pinch of salt. Fry over a medium to high heat for 5-8 minutes until the aubergines are tinged golden brown.

Stir in the tomato paste, then pour in the stock and stir again. Cover the pan and simmer for 10-15 minutes until the aubergines are soft, stirring occasionally. Taste for seasoning.

Add the yogurt and shake the pan gently to swirl the yogurt into the sauce, then sprinkle generously with fresh coriander. Serve hot or at room temperature.

Notes : Choose fresh aubergines that are firm with smooth, shiny skins. They should “give” slightly when gently squeezed – this is how you know they’re perfectly ripe. Overripe aubergines look wrinkled and dull, and the flesh inside will have lots of seeds. If you find aubergines slightly bitter for your taste, score the cut flesh, sprinkle with salt, and leave for 30 minutes. This will draw out any bitter juices, which you should rinse off before cooking.

Having fresh Coriander growing on your window sill is convenient when you’re making asian or african dishes that require it.  Surprisingly enough it takes less maintenance than Basil.

Source : One Perfect Ingredient by Marcus Wareing: Page 10

Servings/Yield : 4 servings

Rating : 3 out of 5

Difficulty : Easy

Course : Main / Side

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Roasted aubergine, tomato & basil pasta

Jan 6

Posted by admin in pasta, the recipes, vegetarian | No Comments

“Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime”

  • 1 large aubergine, cut into chunks
  • 2 tbsp. olive oil
  • 2 large garlic clove, unpeeled
  • 300 g cherry tomatoes
  • 1 tbsp. balsamic vinegar
  • 1 tsp caster sugar
  • 1 handful basil leaves, plus extra to serve
  • 250 g pasta

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

Notes : Making it meaty - Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.

I roughly calculated this meal to cost under 4 Euro for 2 people, making it a great low-budget meal.

Source : Good Food : August 2009

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook : 15 Minutes

Nutritional notes : Per serving: 610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.1 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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Fresh Pasta with Tomato, Aubergine, Ricotta and Walnuts

Oct 25

Posted by the editor in italian, the recipes, vegetarian | No Comments

“Pairing walnut and aubergine sounds exotic, but combined with fresh tomato and ricotta, the flavours come together in an unmistakably Italian way. Fresh ricotta lightens the sauce and gives it a creamy quality; tomatoes provide colour and acidity; aubergine lends its golden flesh; and walnuts impart a rich, mellow flavour”.

  • 680 g tomato polpa
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 300 g eggplant, diced
  • olive oil, for frying
  • 500 g fettucine
  • 200 g ricotta cheese
  • 12 walnuts; halves, chopped
  • parmesan cheese
  • basil leaves, torn

Place tomatoes, oil, salt and pepper in a medium pan and cook slowly for 20minutes. Toss eggplant in olive oil and spread on a baking sheet and place in a 230ºC until golden. Combine eggplant and tomato sauce adjust seasonings and keep warm. Cook Fettuccini in salted water until al dente.

Place ricotta in a warm serving bowl and add the chopped walnuts and 2 to 3 tablespoons of cooking water and stir until a cream forms. Drain pasta and toss with ricotta mixture, add tomato/eggplant sauce and toss again. Dust with parmesan and basil leaves. Serve with extra parmesan.

Notes : I chopped the Walnuts in a food processor with a couple of pulses. In retrospect I’m glad I did this, if the walnut chunks were too large it would not have blended well with the ricotta cream and overpowered the texture of the sauce. remember you’re flavouring the ricotta cream and giving it a gritty texture, nut throwing chunks of walnut into the sauce.

Secondly, I know the name of the recipe is “Fettucine…” I used Cellentani, which are pasta tubes curled into a spiral, which worked a treat. Use whatever floats your boat.

Source : Verdura – Vegetables Italian Style : Page 201 (I converted to metric and changed some minor stuff around) Italian: Fettuccine al Doppio Gusto

Servings/Yield : 6 servings

Rating : 5 out of 5

Difficulty : Moderately Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (3 votes, average: 4.67 out of 5)
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One-Pot Mushroom & Potato Curry

Sep 29

Posted by the editor in curry, the recipes, vegetarian | No Comments

2027_MEDIUM
“Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour. This is a big favourite in our house, and we’re still stunned as to how good it turned out.”
  • 1 tbsp. Oil
  • 1 medium Onion, Roughly Chopped
  • 1 large Potato, Chopped Into Small Chunks
  • 1 large Aubergine, Chopped into Chunks
  • 250 g Button Mushrooms (any fresh mushrooms will do)
  • 1 tbsp. Red Curry Paste
  • 150 ml Vegetable Stock
  • 400 ml Cocunut Milk Reduced Fat
  • Coriander, Chopped

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more minutes.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Notes: To substitute dried coriander for fresh in a recipe, use 1 tbsp dried for 3 tbsp freshly chopped.  Go easy with the fresh coriander, as this can really overpower the dish.

Source: Good Food : May 2006

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Prep: 10 Minutes  Cook: 20 Minutes

Nutritional notes : Per serving: 212 kcalories, protein 5g, carbohydrate 15g, fat 15 g, saturated fat 9g, fibre 3g, salt 0.71 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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