Saturday, 22 November 2008

aubergine pasta

ok - probably not "perfect" diet food - but very lovely, adapted from paul gayler's pure vegetarian book

it's adapted first by reducing his oil count from 5 tablespoons to 2 !!... and to avoid the aubergine soaking all that up I baked it first, I baked garlic too - much more than he suggests
all baked where he fries ..

then I threw in some extra liquid (rice wine and soy sauce) to add juice instead of oiliness .. but otherwise it's the same - and really good range of flavours and textures!

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aubergine
sesame oil
veg oil
garlic
ginger

chinese black beans (or kideny beans)
chilli

hoisin sauce
peanut butter
soy sauce
rice wine

spring onion
coriander


bake one large aubergine with 5 BIG clovesof garlic (still in skin) about 40 mins gas 6-7

when that's nearly ready put 5 oz of pasta to boil, and a side dish of green beans to steam ..

when aubergine is ready assemble the sauce:

fry 2 inches of finely chopped ginger in 1 tablespoon sesame oil and 1 tbs veg oil
squeeze baked garlic cloves out and mash
cut baked aubergine in to small dice
add these two to the sizzling ginger
stir and fry for a minute

add two tbsp chopped beans - he says dried chinese black beans, I used kidney beans!
1 finely chopped red chilli
stir and fry for a couple of minutes

add 1 tbsp smooth peanut butter
two tbs hoisin sauce
1 tbsp rice wine
1 tbsp soy sauce

(if it is too thick, it'll take a drop of water at this point)

when it's all blended and gorgeous dress it with a few finely chopped spring onions and soem chopped coriander (or red onions and parsley)

add the drained pasta to it then eat it with the green beans and great pleasure!

2 comments:

Mark said...

Weird. But wonderful.

Sam said...

About to try and replicate. (Minus the lemondrops, mind).