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 veg of the week - week 1 aubergine

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Katie
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Registration date : 2008-03-20

PostSubject: veg of the week - week 1 aubergine   9th April 2009, 4:02 am

I got my veg and fruit box today from abel and cole, in the box amongst the other things - the thing that scared me most was an aubergine, i dont think i ever had this before or even know what to do with it, but i am glad because the whole reason of buying the boxes is to introduce us to veg and fruit we wouldnt normally buy. so I googled - things to do with an aubergine (aka eggplant) and come up with 2 recipes I like the sound of. so i have put them here, let me know if you try them and what you think, i am going to cook one of them tonight for dinner. I will most likely make the chicken dish, as it has cheese in it and my kids love their cheese!!! looking forwards to trying it!!!



Grilled vegetables on couscous


Ingredients
1 small aubergine, sliced lengthways
1 red and yellow pepper, sliced lengthways
300 g baby marrows, sliced lengthways
200 g butternut, sliced thinly
45 ml olive oil
15 ml balsamic vinegar
salt and freshly ground pepper
500 g couscous
500 ml vegetable or chicken stock

Method:
Preheat grill.
Brush a baking sheet or roasting pan with olive oil.
Spread vegetables in a single layer on the baking sheet.
Season, then moisten with olive oil.
Grill vegetables for about 15 minutes, turning halfway during cooking, until tender and starting to char.
Dress with olive oil and vinegar.
Add basil or parsley.
Prepare couscous by placing in a saucepan.
Pour two cups of hot vegetable or chicken stock over couscous and steam gently on moderate heat for about 10 minutes.
Run fork through couscous to prevent grains sticking together.
Serve grilled vegetables on couscous.



Chicken escalopes with aubergine and tomato sauce


Ingredients
4 chicken breast fillets
1 egg, beaten
150 g fresh breadcrumbs
50 ml grated Parmesan cheese
45 ml olive or sunflower oil
1
aubergine, diced
400 g chopped tomatoes
30 ml tomato purée
salt and coarse black pepper
30 ml fresh basil, chopped

Method:
1. Cut each chicken breast carefully from the plump side and open out
like a book. Place each open breast between two sheets of clingfilm and
bat out. Dip escalopes into beaten egg, then in the breadcrumbs mixed
with Parmesan cheese. Chill.
2. Heat oil in a large frying pan, add the aubergine and cook until
golden brown for 5 to 6 minutes or until soft and golden.
3. Add tomatoes and purée to the aubergine. Cook for 15 minutes until
reduced, season and stir in the basil.
4. In another large frying pan, heat 60 ml oil and fry the escalopes
for 6 minutes on each side until golden brown. Serve with aubergine
sauce and tagliatelle.

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