Name: Warm Pasta Salad with Miso-Grilled Aubergine, Caramelised O
Ingredients: Time required: 50 minutes; 1 Onion; sliced fine; 2 tb Red wine vinegar; (30 ml.); 2 tb Sugar; (30 g.); 115 ml Extra virgin olive oil; 500 ml Tomato puree or 4 large; (550 g.) ripe vine; ; tomatoes, peeled; ; and diced; 2 Flakes; (4 g.) garlic,; ; crushed; 1 Lemon; juice of; 1 sm 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 tb Barley miso paste; (15 ml.); 110 g Greek feta cheese; crumbled

We deeply want a revival of domestic religion. The Christian family was the bulwark of godliness in the days of the puritans, but in these evil times hundreds of families of so-called Christians have no family worship, no restraint upon growing sons, and no wholesome instruction or discipline. How can we hope to see the kingdom of our Lord advance when His own disciples do not teach His gospel to their own children? Oh, Christian men and women, be thorough in what you do and know and teach! Let your families be trained in the fear of God and be yourselves 'holiness unto the Lord'; so shall you stand like a rock amid the surging waves of error and ungodliness which rage around us.

C.H. Spurgeon

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

INGREDIENTS

		Time required: 50 minutes
1		Onion; sliced fine
2	tb	Red wine vinegar; (30 ml.)
2	tb	Sugar; (30 g.)
115	ml	Extra virgin olive oil
500	ml	Tomato puree or 4 large; (550 g.) ripe vine
		; tomatoes, peeled
		; and diced
2		Flakes; (4 g.) garlic,
		; crushed
1		Lemon; juice of
1	sm	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	tb	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.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”