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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy A, At, Ballymaloe, Year 6 Servings

INGREDIENTS

800 g Aubergines
230 Vegetable oil
2 1/2 Cm cube of fresh ginger
peeled and coarsely
chopped
6 Garlic cloves, peeled and
coarsely
crushed
50 Water
1 t Whole fennel seeds
1/2 t Whole cumin seeds
350 g Ripe tomatoes, peeled and
finely
chopped or 1 x
400g tin
Tomatoes plus 1tsp sugar
1 T Coriander seeds, freshly
ground
1/4 t Ground turmeric
A pinch of cayenne pepper
more if you like
1 t Salt
55 g Raisins
85 g Soft goats' cheese
125 Cream
Rocket leaves to garnish

INSTRUCTIONS

Cut the aubergines into 2cm thick slices. You will need 12 slices, or
18 if you decide to do triple deckers. Heat 175ml of oil in a deep
25-30cm frying pan. When hot, almost smoking, add a few aubergine
slices and cook until golden and tender on both sides. Remove and
drain on a wire rack over a baking sheet. Repeat with the remainder  of
the aubergines, adding more oil if necessary. Put the ginger,  garlic
and water into a blender or food processor. Blend until fairly  smooth.
Heat the remaining oil in the frying pan. When hot, add the  fennel and
cumin seeds.(Be careful not to let them burn.) Stir for  just a few
seconds, then add the chopped tomatoes, the ginger-garlic  mixture,
coriander, turmeric, cayenne and salt. Simmer, stirring  occasionally,
until the spice mixture thickens slightly, about 5-6  minutes.  Add the
fried aubergine slices and the raisins, and mix gently with  the spicy
sauce. Cover the pan, reduce the heat to very low, and cook  for
another 5-8 minutes. Mix the goats' cheese gently with the softly
whipped cream. If the goats' cheese is not soft and fresh it may be
necessary to sieve the goats' cheese before gently folding into the
cream.  To serve, put one slice of spiced aubergine on to a warm plate
and  spoon a generous blob of goat's cheese on top. Cover with another
slice of aubergine and garnish with a few young rocket leaves and a
little cracked pepper. Serve warm.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1106
Calories From Fat: 417
Total Fat: 46.4g
Cholesterol: 495.4mg
Sodium: 1061.6mg
Potassium: 1957.2mg
Carbohydrates: 18.5g
Fiber: 4.5g
Sugar: 7g
Protein: 148g


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