Aubergine And Cumin Charlottes With Tomato And Coriander Salad Recipes

TOMATO, CUCUMBER & CORIANDER SALAD

Steps:

• Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving

AUBERGINE AND CUMIN CHARLOTTES WITH TOMATO AND CORIANDER SALAD

Steps:

• Aubergine and Cumin Charlottes with Tomato and Coriander Salad 1. Prepare the charlottes: Heat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and season lightly. Broil until soft and golden, 10 to 15 minutes (they should not get crisp). Remove. Turn the oven down to 375°F\190°C. Cut the other eggplant in half. Brush the surface with oil and lay cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove. 2. Scrape the flesh from the baked aubergine halves into a bowl. Mix in the ground cumin, eggs, and milk. Season with salt and pepper. Line 6 ramekins with the grilled aubergine slices, leaving an edge hanging over. Spoon in a layer of creamed aubergine mixture, scatter over the chèvre. Top with a second layer of aubergine mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out. Salad 1. Quarter the tomatoes. Stir through the coriander, vinegar, and oil. Season with salt and pepper. Taste, and check the seasonings. Turn the charlottes out onto serving plates and put a spoonful of tomato salad alongside. Serve.

TOMATO AND AUBERGINE GRATIN

Steps:

• Heat the oven to 450 degrees F/230 degrees C.
• Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
• While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
• Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
• In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

CABBAGE SALAD WITH TOASTED CORIANDER AND CUMIN MAYONNAISE

Steps:

• In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant. Grind together using a mortar and pestle, and set aside. In a large bowl, combine savoy cabbage and red cabbage, and set aside.
• Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, shallot, chives, reserved coriander and cumin and large pinches of salt and pepper. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow steady stream. When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned.
• Fold 1/3 cup mayonnaise into cabbage. There should be enough to coat cabbage generously; add more if necessary. Cover, and refrigerate for at least an hour. Before serving, adjust seasonings, adding more salt or vinegar as needed.

HERBY AUBERGINE & TOMATO SALAD

Steps:

• Tip the aubergine into a colander, sprinkle all over with salt, then place a plate or bowl on top and weight down with a can. Leave for 30 mins, until some of the juices have run out. Meanwhile, make the dressing by mixing all the ingredients together and set aside.
• Squeeze any excess juices from the aubergines and brush away the salt. Heat the olive oil in a heavy-based pan and gently fry the aubergine pieces until they are golden brown on both sides. As they absorb the oil quickly, it is important to fry them over a low heat, so that they soften and turn golden without needing to add more olive oil.
• Tip the aubergine chunks into a shallow bowl and keep warm. Quickly toss the cherry tomatoes around the pan to soften and lightly blister, then add them to the bowl. Add the fresh herbs and pour over the dressing. Toss gently and serve.

CUMIN AND CORIANDER CHICKPEA SALAD

Steps:

• In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
• In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.