Sentences with phrase «aubergine slices»

Heat the Toughened Non-Stick Ribbed Rectangular Grill over a medium heat, and then lay the aubergine slices onto the bars.

Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred — you'll need to do this in batches.

This was very well received, especially by the «I don't like salad» people in the house!!!! I used mixed salad leaves instead of spinach and cooked the aubergine slices on the bbq.

Place cooked aubergine slices on parchment paper on a baking tray and place under the grill on high heat for about 5 - 10 minutes until the edges get crispy.

Arrange the aubergine slices (not overlapping) on two baking trays lined with baking paper.

Brush aubergine slices with olive oil and salt, lay in a baking tray and roast them for up to 35 mins depending on how soft you like them done.

Get your hands in there and ensure the potato and aubergine slices are well covered.

Lay out the aubergine slices on the pan, then lay the tomato slices on each of the aubergine slices.

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

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!

You could try using aubergine slices instead but I'm not too sure how it would turn out.

My favourite thing about the bowl is the way that all the ingredients compliment each other, from the slightly crunchy aubergine slices to the soft wilted spinach, the garlic sautéed black beans, the toasted sunflower seeds and the warming brown rice.

Preheat the oven to 180 °C / 350 °F / gas mark 4, and start chopping: onions and garlic finely diced, potatoes and aubergine sliced horizontally, around 1 cm thick.

If you are using a large aubergine slice it in round disks, if you are using baby aubergines you can slice them lengthways.

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.

I love the mix of sautéed garlic, tamari, chilli flakes and sesame oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame seeds.

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

Once the aubergines have cooked, slice the green end off them and then place them in your food processor with all the remaining ingredients and blend until smooth and creamy — I love the skin of the aubergine as I think it makes the texture nicer, so I always add it but you don't have to.

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

Add your sliced chilli, aubergine pieces, noodles and dressing — cook it all for another 5 minutes while giving it a really good stir.

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.

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

Then slice each aubergine in half and scoop out the flesh, placing it in a sieve over a bowl to allow any excess liquid to drain away.

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).

Once hot, deep fry the sliced aubergine in batches for about 2 to 3 minutes or until crisp and golden.

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

Divide between the slices of aubergine and spread out to cover each slice.

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

Slices of aubergine and sweet potatoes are coated in breadcrumbs and shallow fried to create this wonderful katsu curry.

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

An amazing smoked aubergine dip — serve with carrot sticks, cucumber sticks, sliced pepper, pita chips or anything else you fancy!

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.

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.

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

2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded

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

If you have a large aubergine you might have to halve the slices.

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

Place the sliced aubergine, courgette, peppers and tenderstem broccoli in a baking tray drizzled in olive oil, salt and pepper and grill for 15 - 20 minutes (this removes excess moisture to avoid a watery pizza).

Add the roughly chopped aubergine and thickly sliced carrot and turn down the heat to medium and fry until the aubergine is soft (you might have to add a dash of oil, because the aubergine sucks upp all the moisture in the pan)

2 large aubergines, thinly sliced (approx. 24 slices in total) olive oil, to brush sea salt 2 rhubarb stalks, thinly sliced 10 asparagus spears, thinly sliced

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

I do love Dauphinoise potatoes but a little naughty for the waistline, My favourite food of all time is Mousaka but made with courgettes rather than aubergines, my mum calls it stuffed courgettes which I have never understood because they are sliced lol

Brush sliced aubergine with olive oil, then grill for 3 mins on each side.

- Slice the aubergine from top to bottom in 1 cm slices, brush generously with olive oil and a pinch of salt.

Jarret de boeuf Photo GrubPassport.com Traditional Chad jarret de boeuf recipe from cellnet.org.uk: Ingredients: lkg beef, preferably from the middle of the leg, diced 2 onions, 2 garlic cloves salt, black pepper and cayenne pepper to taste 6 whole cloves 2 carrots, sliced 1 aubergine, cubed 1 leek, chopped 1 sweet potato, cubed and...