Aubergine and Cumin Charlottes with Tomato
oarse paste.
Pierce the aubergine with a skewer and place
an and gently fry the aubergine slices for 6-8 minutes
ew minutes.
Add the aubergine and mushrooms and cook them
Cut aubergine into cubes and sprinkle with
Cube aubergine (~1cm).
Boil pasta according to package description.
Heat olive oil until very hot and add aubergine cubes. Let cubes fry until lightly/medium brown and crispy (5-10 minutes).
Add garlic cloves and stir.
Reduce heat and add creme fraiche.
Salt and pepper to taste.
Add chopped fresh basil. (If you like add 1 tsp butter to sauce).
Drain pasta and mix with aubergine sauce.
Garnish with parmesan and basil leaves.
Preheat the oven to 200C.
Arrange the vegetables on a large baking sheet and glaze the aubergine, fennel slices and onion with olive oil using a partry brush.
Scatter the garlic over the vegetables.
Bake for 8 - 10 minutes or until lightly coloured (make sure the aubergine is soft and cooked).
Arrange the aubergine on 4 warm serving plates, top with the fennel, then the onion and finally the whole mushroom.
Serve immediately with a green salad.
In a bowl, mix the aubergine and the mushrooms with 1/
rill to medium. Halve the aubergine lengthways and cut a crisscross
as 5.
Cut the aubergine into medium-size chunks and
boil.
Wipe the aubergine and cut it into thick
in-foil.
Place the aubergine, peppers and tofu into a
Lay over half the aubergine slices and and half the
Spray pan with oil and cook the onion and garlic until soft.
Stir in curry powder and cook for a further minute.
Add aubergine, lentils and stock to the pan.
Bring to the boil and simmer uncovered for 30 mins - stir frequently.
If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
Add salt, coconut milk and coriander.
Stir and serve.
or 2 mins, add the aubergine and green pepper stir to
Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
Heat the oil in a small pan and fry the seeds till they splutter.
Add the green chillies, eggplant, chilli powder and salt.
Fry for 30 seconds and add the tomato.
Cook till the tomato and aubergine is soft, add the lemon juice
Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
Serve as a side to a good curry and enjoy.
Heat oven to 220C/425\u00b0F.
Mix together the potato, aubergine, oil and chilli and leave to stand.
make up the pizza bases according to the packet and roll into 2x23 cm circles.
Place on baking trays and top with the potato mix. Leave to rise covered for 15 minutes.
Bake for 20 mins until crisp and golden.
Cut the pizzas into wedges and top with the sour cream, chilli flakes and coriander.
Heat the oven to 200\u00b0C/gas6.
Heat the oil in a pan and fry the onion and aubergine for 10 minutes stirring occasionally.
Add the courgettes, pepper, garlic and tomatoes. Cover and simmer for 10 minutes.
Sift the flour and mustard powder together into a bowl. Rub in the butter until the mixture resembles breadcrumbs.Stir in the grated cheese and parsley.
Spoon the vegetables into a oven-proof dish and top with the crumble mix.
Bake for 25 minutes until golden brown and bubbling.
Peel the aubergine if you hate the skin,
eeds; in a lot of recipes they're called \"the poor