Chargrilled Squid With Chillies And Aubergines

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Starter	4	Servings

INGREDIENTS

650	g	Baby Squid
2		Cloves Garlic
1		Red Chilli
1		Lime, juice and rind
75		Olive Oil
1	t	Chilli Sauce
2		Aubergines
		Salt and Pepper
		Rocket Leaves
		Lime Wedges, to garnish

INSTRUCTIONS

Prepare the squid by holding the body in one hand and the head in the
other and gently pull. Remove the contents of the body, then at the
top remove the spine with your fore finger and thumb. With a knife  cut
the tentacles just below the eyes. Discard everything except the  body
and tentacles. Finely chop the garlic and chillies (remember to  remove
the seeds from the chillies). Place in a bowl with the squid,  the oil,
the lime juice and rind and the chilli sauce marinade for at  least 2
hours. Slice the aubergine thinly and brush with oil. Heat  the griddle
or heavy bottomed frying pan until it smokes and fry the  aubergines
for a couple of minutes each side. Place in a warm oven.  Remove the
squid form the marinade and fry on the hot griddle for 2  minutes each
side for the body and 2 minutes for the tentacles. Cook  in batches.
When done, pour in the marinade and heat through. Arrange  the rocket
leaves and aubergines on a plate, place the squid on top  and pour over
the marinade garnish with lime wedges and serve.  Converted by
MC_Buster.  NOTES : Chef:Mark Wogan  Converted by MM_Buster v2.0l.

A Message from our Provider:

“If you want to be a leader, you must serve.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 24mg Carbohydrates: 1.8g Fiber: <1g Sugar: <1g Protein: <1g