Tamarind Aubergine With Black Rice Mint Feta Recipes

TAMARIND AUBERGINE WITH BLACK RICE, MINT & FETA

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways and, with the tip of a knife, score the flesh deeply in a criss-cross diamond pattern - but don't pierce the skin. Press on the edges of the halves to open the cuts. In a small bowl, combine the tamarind paste and sesame oil. Brush the mixture over the aubergine, pushing it into the cuts. Place on a baking tray, sprinkle over the chilli and sesame seeds, then roast, cut-side up, for 25-35 mins or until the flesh is really soft.
• Put the rice in a small sieve and wash under running water for 1 min until the water runs clear. Tip the rice into a small saucepan and add 650ml cold water. Bring to the boil, reduce the heat and simmer for about 35 mins until the rice is tender. Drain under cold running water.
• Make the dressing by whisking all the ingredients together with a pinch of salt. Adjust the seasoning to taste, adding a little more sugar, salt or lime juice, if you like.
• In a big bowl, mix together the black rice, spring onions, feta, mint, chopped coriander, and the lime zest and dressing. Sprinkle the reserved coriander leaves over the aubergine halves and serve with the rice.

THAI-STYLE ROAST EGGPLANT WITH MINT AND JASMINE RICE

Steps:

• Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
• Cook the rice according to the package instructions.
• Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
• Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve

GRILLED AUBERGINE WITH FETA AND MINT BUNDLES

Steps:

• First of all, wipe clean the aubergines, trim off the stalk ends and slice them thinly lengthways into 16-18 thin slices altogether.
• Brush both sides of the aubergine slices with oil.
• Pre-heat your grill/griddle to the highest setting, and when hot, cook the slices for about 2-3 minutes on each side till they are golden and soft.
• In a bowl, crumble the feta cheese and add in the chopped mint, chopped chilli and lemon juice and season with black pepper (there is no need to add salt since Feta cheese is quite salty by itself) and give it all a good stir.
• Place a heaped teaspoon of the cheese mixture along the centre of the aubergine slices and roll up each slice to form a bundle.
• Place the overlapping ends down onto a serving plate, and sprinkle with a little more mint.

FETA AND MINT RICE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.

FETA AND MINT RICE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent.
• Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes.
• Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.

EASY TAMARIND EGGPLANT (AUBERGINE)

Steps:

• Heat oil on medium/high heat.
• Add onions, cook until soft.
• Add tomatoes, ginger, garlic. Cook for 5 mins until soft.
• Add eggplant and tamarind. Stir.
• Cover and cook on low heat for 20 minutes, stirring occasionally.