Katie Resident Member
Number of posts : 1188 Age : 41 Location : Gosport Points : 238 Registration date : 2008-03-20
| Subject: 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 sauceIngredients 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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