Sentences with phrase «aubergine into»

Slice zucchini and aubergine into 1 cm rounds, cut bell pepper into 4 - 6 pieces and place them in a single layer on a baking tray (I used two trays).

Chop the aubergine into cubes about 1/4 inch in diameter.

Cut your remaining cauliflower into small florets and you aubergine into cubes, once cubed place the aubergine into a bowl with the juice of 1 lemon.

Cut the aubergine into 1 / 2 - inch / 1 cm squares.

Meanwhile cut the aubergine into bite - size chunks.

Wash and cut the aubergine into large cubes and trim and slice the onions, then place in a mixing bowl.

Then chop the aubergine into bite sized pieces

While they cook chop the aubergine into bite sized cubes, slice the mushrooms and cut the broccoli into small florets.

Start by cutting your aubergine into small pieces.

Heat your griddle pan on the hob whilst you slice the aubergines into rounds.

Not exact matches

Cut the aubergines, zucchinis, red onions and peppers into thin slices and place them in a deep baking tray.

While the aubergine bakes, chop the cherry tomatoes and courgette into quarters, keeping the courgette slices nicely thin.

The stew is all made in one pot, so you sautee the puree, vinegar, garlic and spices in the pot, let it heat, and then add the coconut milk, tomatoes, aubergine and sweet potato into the same pot.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Rinse the aubergine slices very thoroughly to get rid of excess salt and then chop them into a very fine dice.

The glaze will take quite strong on its own but once applied to roasted aubergine pieces it will come into its own.

Slice your aubergine lengthwise, into thin (0.5 cm / 1/8 ″) slices.

Lay each aubergine down on a chopping board and slice into 4 lengthways.

Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...

Bursting with flavour from the tender aubergines and tangy, spicy tomato sauce, you can use one of the better commercial varieties of vegan cheeses to layer into this dish.

My homegrown aubergines will find their way into this dish I feel.

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions

Cut the mozzarella into thin slices and arrange on the aubergines.

Cut aubergine and sweet potato into 1/2 cm or 0.2 inch thick slices.

Slice the courgette and aubergine length ways into 1/2 cm slices then grill until charred and slightly translucent.

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

The lemon throughout is subtle, yet gentle enough against the aubergine and onions and the eggs — well, the exploding yolk into the tomato sauce is just... mmm, oh so creamy!

Evenly spread the aubergine and potato slices across individual baking trays and slide into the warm oven.

Peel aubergine in a striped pattern and slice into rounds that are about 1 cm thick.

Cut the aubergines lengthways in quarters, then slice each quarter inch into 1 - inch chunks.

Now make the roasted aubergines, by slicing them into thin slices (0,5 cm).

I am all for throwing something sweet into savoury mains, and this twist on stuffed aubergines sounds lovely!

Using a hand blender, mix aubergine flesh into a paste.

Elsewhere, beans, courgettes and aubergines are in the ground and the lavender, after its hard prune, promises a good crop, which will be dried and made into lavender bags.

If you're into deep, mysterious aubergine, this palette is for you.

Add Aubergine matte lipstick to lips; the deep eggplant color will tie into the blackberry tone of your eyes!

Located in the ultra-luxurious L'Auberge Carmel (of Relaix & Chateaux fame), Aubergine is just the type of restaurant you want to settle into after a day of exploring...

You could try spicy local curries, perhaps with goat or chicken, or tuck into some pumpkin fritters, arepita de pampuna, or beregein hasa, fried aubergine.

Some were unfixed, so gradually change into a solid aubergine — essentially a time - lapse enactment of global climate change and the melting of ice reservoirs.

It has a simple, streamlined design so it will blend into nearly any living room, and in this wonderful shade of aubergine, it's definitely eye - catching.