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CATEGORY CUISINE TAG YIELD
Grains, Dairy Sami Main course 4 Servings

INGREDIENTS

2 Courgettes, medium
1 Aubergine, medium
4 Ripe Plum Tomatoes
1 Red Pepper, medium
1 Yellow or Orange Pepper
medium
8 Onions, peeled
1 Fennel, medium – tough core
removed and cut
into wedges
3 Cloves Garlic, sliced
2 T Chopped Basil, not too
finely
chopped
1 t Crushed Coriander Seed
250 g Cream Cheese
1 Ciabatta Bread
Olive Oil
Salt and Pepper
1 Red Onion, peeled and
finely
chopped
2 Red Chillies / or 1 tbsp
Capers depending on how
spicy you want the
salsa
450 g Ripe Tomatoes
2 T Coriander, coarsely
chopped
A little Sugar

INSTRUCTIONS

Cut the aubergine into 1 inch thick slices, and then into cubes. Cut
the courgettes into 1/2 inch thick slices. Put the aubergine and
courgettes into a sieve or colander and sprinkle with salt. Toss the
vegetables and then press them down with a weighted plate for an hour
or so to remove the bitter watery juices. Cut the peppers into large
chunks and quarter the tomatoes. Toss all the prepared vegetables
together with the basil and garlic, and spread on a roasting tray.
Drizzle on some olive oil (3 - 4 tbsp should be enough) and toss to
ensure everything is coated in oil. Roast in a hot oven - 220°c /
400°f / Gas Mark 6 for 30 - 40 minutes or until the vegetables begin
to char at the edges. Add a little milk to the cream cheese to soften
the consistency (you could add a little garlic).  Salsa  8. Dice the
onion finely. Deseed and finely chop the chillies, or  chop the capers.
9. Deseed the tomatoes and chop them finely.  10. Toss all the
ingredients together, adding a little sugar to taste.  11. The salsa
can either be eaten like this or "thinned" out with a  little olive oil
and balsamic vinegar / lemon juice.  Serve  12. Serve warm on a
Ciabatta bread that has been brushed with olive  oil and toasted.  13.
The vegetables can be eaten hot, warm or cold, topped with a  spoonful
of cream cheese and possibly a sprinkling of toasted pine  nuts. The
salsa can be serve separately.  Converted by MC_Buster.  NOTES :
Chef:Greg Robinson  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 496
Calories From Fat: 273
Total Fat: 31.1g
Cholesterol: 68.8mg
Sodium: 2296.8mg
Potassium: 1323.4mg
Carbohydrates: 46.7g
Fiber: 13.2g
Sugar: 22.2g
Protein: 16.4g


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