Warm Pasta Salad With Miso-grilled Aubergine, Caramelised

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Greek	Femina, Femina4, Veggie deli	4	Servings

INGREDIENTS

		Time required: 50 minutes
1		Onion, sliced fine
2	T	Red wine vinegar, 30 ml.
2	T	Sugar, 30 g.
115		Extra virgin olive oil
500		Tomato puree or 4 large
		550 g. ripe vine
		tomatoes peeled
		and diced
2		Flakes, 4 g. garlic
		crushed
1		Lemon, juice of
1		Red chilli, deseeded and
		chopped fine
25	g	Coriander leaves, chopped
		Salt and pepper to taste
340	g	Dried fusilli
2		Aubergines, 450 g.
1	T	Barley miso paste, 15 ml.
110	g	Greek feta cheese, crumbled

INSTRUCTIONS

PUT the onions, wine vinegar, sugar and one tbs. oil in a small pan,
bring it to the boil and simmer over a very low heat for 15 to 20
minutes or until the onions are caramelised.  Place the tomato puree or
diced tomatoes in a bowl and stir in 85 ml.  olive oil. Add the garlic,
lime juice, red chilli, coriander leaves,  salt and pepper.  Cook the
pasta in a large pan in lightly salted boiling water for  about 10
minutes until al dente. Drain the pasta well and toss with  the tomato
dressing. Set the mixture aside to cool slightly.  Cut aubergines
lengthways, into four thick slices. Combine the soya  sauce, miso paste
and a little extra olive oil. Brush the mixture  over one side of the
aubergines and grill for about three minutes  until charred. Turn
slices over and brush over the remaining soya  mixture. Grill for a
further three minutes. Then set aside to cool.  Serve the pasta, while
it is still warm, topped with the aubergine  slices, caramelised onions
and the feta cheese.  Converted by MC_Buster.  NOTES : (This dish mixes
Mediterranean and Oriental flavours for a  deliciously different taste)
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 433 Calories From Fat: 26 Total Fat: 3g Cholesterol: 0mg Sodium: 321.1mg Potassium: 828.6mg Carbohydrates: 90.3g Fiber: 8.5g Sugar: 15.6g Protein: 14.8g