Sentences with phrase «cooked aubergine»

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.

It's warm and comfy with large chunks of slow - cooked aubergine, super flavorful with sweetness from cinnamon, saffron and raisins, has crunchy toasted almonds on top and freshness from mint, yogurt and pomegranate seeds.

I like that you slow - cooked the aubergine and flavored it with cinnamon, saffron, crunchy toasted almonds and pomegranate seeds.

There's no need to cook the aubergines first, they become super soft in the pot after they've been cooked for 45 minutes.

For the best results, when cooking the aubergine, either char it on the barbeque or over the gas hob — the latter may look a bit unconventional as you drop the aubergine right in the flames ---LSB-...]

Not exact matches

I have a fairly serious addiction to sundried tomatoes and to aubergine (WHY do so many recipes insist on frying aubergine in oil to cook it when it tastes so amazing on its own!?)

The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil, salt, olive oil and courgettes to make a wonderfully rich, chunky sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.

One crucial step is missing here: You want to roast the aubergines (eggplants) over a gas flame (or wood flame if you have access to a grill or wood oven) for a full 10 to 15 minutes, turning them every now and then with tongs or a fork to cook evenly.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5 - 10 minutes until golden.

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.

In this dish aubergines get cooked under a grill, then basted in an addictive sweet and salty miso glaze and caramelised slightly.

Pop the aubergine shells back in the oven for another 10 minutes, or until cooked.

Take out the aubergine shells when they're nice and soft and have started to brown (about 30 minutes of total cooking time).

I've had some pretty bad aubergine dishes in the past until I learnt how to cook it to show it at its best.

Baigan ki sabji is a veg curry cooked using brinjal commonly known with different spellings like baingan, baigan etc... It is also called as eggplant and aubergine in different places.

You don't want them so thin that they'll scorch under the grill, but equally, big hunks of aubergine will take ages to cook.

While the potatoes are cooking, prepare your aubergines.

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...

For the last 5 minutes of cooking, sprinkle the sultanas over the aubergines, so they become lightly toasted.

Making the salad: Mix cooked chickpeas, cooked wheat berries, roasted aubergine, tomatoes, parsley, olive oil, lemon juice and Za'atar in a large serving bowl.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

More than 18 Relais & Châteaux chefs will descend on Carmel - by - the - Sea, California for 20 gastronomic events, from the much - lauded «Wild Mushroom Hunt & Lunch» with Chefs Cassidee Dabney of Blackberry Farm, and sustainability - driven Jerry Regester of Santa Lucia Preserve; cooking demos and lunch with acclaimed Chefs Daniel Boulud and Michael Tusk in the State - of - the - Art Gaggenau Demo Kitchen; a 10 - course rarities dinner feast paired with wines from Champagne Pommery, Château Margaux, Domaine des Comtes Lafon and Bouchard Père & Fils, prepared by James Beard Award - winning Chef Michael Tusk (Quince Restaurant, San Francisco), Food & Wine magazine «Best New Chef» and Relais & Châteaux Grand Chef Justin Cogley (Aubergine, Carmel - by - the - Sea), acclaimed two - star Michelin Chef Daniel Boulud and Relais & Châteaux Pastry Chef Yulanda Santos (Aubergine, Carmel - by - the - Sea).

Add the garlic, carrots and aubergine and continue to cook for another 5 minutes.

Add the aubergine, red pepper and mushrooms and cook for 1 minute stirring frequently until starting to become tender.

Once the aubergine is cooked, combine all the extra ingredients in a bowl then pour this onto the warm aubergine.

This dish tastes great the day after cooking it, as it gives the aubergine time to soak in all the flavours.

I have never cooked with aubergine before as I do not know what to cook, I would love to try this

Instead of butternut squash you can use cooked pumpkin, aubergine or any other fleshy vegetable you have.

While the aubergines are cooking make the quinoa tabbouleh: chopped the fresh herbs very finely, if you are not a good chopper like me place them in a food processor and blitz them coarsely.

Whilst cooking, aubergines will leak some juice so place a large baking tray at the bottom of the oven to avoid mess.

All of them have one thing in common: a simple cooking method and clever spicing, elevating the humble aubergine to a delicacy level.

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While the aubergines are cooking, make the dressing.

Although often treated as a vegetable in cooking, the tomato is actually a fruit that belongs to the nightshade family, along with aubergines, peppers and potatoes.

When the aubergines have taken on colour and have beautiful dark golden char marks on them, lower the heat under the grill pan and allow the aubergines to cook through.

This is definitely a different way of cooking and presenting aubergines.

While forming the main focal point for the kitchen, this sleek aubergine range cooker provides the inspiration for the room's colour scheme.