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!

sesame oil
veg oil

chinese black beans (or kideny beans)

hoisin sauce
peanut butter
soy sauce
rice wine

spring onion

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!


Mark said...

Weird. But wonderful.

Sam said...

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