SWEET & SOUR AUBERGINES
A great accompaniment to cooked pasta as a veggie main course
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170/gas 5. Toss the aubergines and onion in the oil in an ovenproof dish or roasting tin, and season. Roast for 20 mins until starting to tenderise and brown.
- Stir in the capers, olives, tomatoes, vinegar and sugar. Cook for a further 20 mins, stirring occasionally, until everything is soft. Serve warm or at room temperature.
Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 1.26 milligram of sodium
MINTY SWEET AND SOUR EGGPLANT (AUBERGINE)
An absolutely delightful canape or side dish with lamb or grilled fish from Madhur Jaffrey. It's easiest done with long, skinny Japanese eggplant, but it works equally as well with standard Italian eggplant, cut into half-circles. You can slice and broil the eggplant in advance and do the final touches just before you're ready to serve.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler and position the rack on the top level.
- Line a baking sheet with foil and brush the foil with oil.
- If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
- If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
- Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
- Broil until lightly browned.
- Turn and repeat.
- If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
- Turn off broiler and pre-heat oven to 350°F.
- Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
- Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
- Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
- Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
- In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
- Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
- As a canape or a side, the eggplant can be served hot or at room temperature.
Nutrition Facts : Calories 184.9, Fat 14, SaturatedFat 2.4, Sodium 489.2, Carbohydrate 15.9, Fiber 6.6, Sugar 8.8, Protein 2
HOT & SOUR AUBERGINE
This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
- To make the sauce, combine all the ingredients in a small bowl and set aside.
- Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides - don't turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.
- Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.
Nutrition Facts : Calories 301 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 13 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium
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