Qhov no yog ib tus kuv favourite lauj kaub tais diav. Kuv ua nws tsis tu ncua thiab nws tau evolved ntawm ib daim ntawv qhia kuv nyeem ta uas tus aubergines yeej kib thiab. Kuv xum rau aubergines oiled thiab ci txog golden thiab raug hluav taws chwv hauv tej chaw. Lawv muab rau tag nrho cov phaj ib cim qab zib nchauv saj. Chickpeas yog ib qhov zoo uas muaj protein ntau, fibre, tooj, manganese thiab folate
Cov khoom xyaw rau ob tug
txiv roj roj
ib qhov nruab nrab aubergine (lws.melanzane...)
ib tus me dos
3 hnab looj tes uas qej
400g (14oz) tau muaj txiv moj mab (los txhoov) txiv lws suav
3 teaspoons kev qaug liab chillies crushed (los saj, qhov no yuav ib nyuag vog thiab)
soob puree
tus de kev qaug oregano (yeem)
ib poom 400g ntawm chickpeas
200 g (7oz) qaug spelt los yog wholewheat penne (los yog koj tsis xav tau lub ntsiab kom hearty)
freshly av txob
pob zeb ntsev rau garnishing
rooj ntsev
ib Rev me me ntawm lub tiaj tus nplooj parlsey coarsely txhoov
Txujci
Preheat muaj qhov cub rau 200C (400F roj/kos 6)
Muab lub yias loj dej ua rau lub rwj (ntxiv ib khiav ceev ntsev thaum nws ua li)
Hlais tus aubergine mus rau nyias slices (txog li ib nrab hnub ntawm ib lub centimetre los yog ib lub quarter rau ib nti) Rau ib me ntsis diagonal tau loj slices loj. Ci kom txog rau thaum golden xim av rau ob tog xa ib zaug rau li peb caug feeb
Dice cov dos thiab tsuav cov qij
Txaws ib co txiv roj roj nyob hauv lub yias loj loj thiab qhov chaw ntawm lub tshav kub tsis ,ntxiv cov tsuav dos, nphoo rau me ntsis ntsev, do los tiv thaiv roj. Npog. Ua noj rau kaum feeb los yog mus txog rau thaum cov dos yog soft tab sis tsis xim av. Ib nrab ntawm stir hauv lub garlic thiab ntxiv cov crushed chillies thiab ib co freshly av dub hwj txob (thiab tus de ntawm oregano)
Thaum cov noob dos loj yuav npaj txhab kos poom cov txiv lws suav, squash me ntsis tiv thaiv sab ntawm lub yias yog siv plum. Ntxiv ib squirt (ob txog teaspoons) txog soob puree, do. Nqa maj mam mus rau lub rwj thiab ntxiv cov drained qaib, kom tsis txhob kub rau xiv (radiators) rau lub kaum ib feeb ntxiv thaum uas noj cov nplej zom
Ntxiv cov pasta rau lub boiling ntsev yog ua noj cuaj feeb los yog al dente. Ntawm qhov kawg ntawm kev ua noj lub sij hawm ntxiv ob peb tablespoons ntawm cov dej ua noj rau cov ntses xiv thiab do
Muab cov nplej zom
Tig lub tshav kub kub hauv lub ntses. Ntxiv cov aubergines, Ob feem peb ntawm cov txhoov parsley. Stir thiab ces do hauv lub drained yav tas los
Pab garnished tas cov zaub txhwb nyug, txob thiab pob zeb ntsev
I hope you like the other recipes too Adriana
if the recipe that was supposed to make me scream ‘meat is murder’ (once agreed on giving murder a bad connotation) was your penne con melanzane rendition, that failed to hit the mark, not because of the ingredients, I in fact love aubergines, rich in nicotine and with a very peculiar spicy texture, but because all the effort and time spent in cooking could be saved and spent pursuing different objectives..
just yesterday, what a coincidence, i bought in sainsbury’s a jar of roasted greek aubergines imam, that, once chopped in smaller chunks, spread onto slices of mozzarella, and put in a microwave for about 40 seconds, gives you a very close approximation of your recipe..
just to be sure i was’n fooling myself with the final result, ive just had it as an afternoon snack, without the pasta, of course..
delicious.. ..and within a very reasonable price range (£2.26 a jar)
of course if i had to cook for more than 2 people, your method would be considered, but to indulge myself in a fast treat, i consider my procedure easier..
going back to the murderous recipe, i was expecting something on the lines of the ortolan, blinded songbirds fattened up to 4 times their size in a dark cage, then drowned in a snifter of armagnac, plucked, then roasted for about 6 minutes…
such a delicacy that they must be eaten whole, biting off the head, with the diner’s own head covered by a napkin, not to be disturbed during such a feat…
unluckily the practice has been banned in the past 3 years in france, and it would be very expensive to get hold of one in the near future..
good for me, as you know, i am off to vietnam in less than a month, and there, next to dogs, rats and snakes, i will be able to taste drunken prawns, drowned in rice wine..
maybe not the peak of gastronomy, as ortolans are reputed to be, but still some new flavours to add to my library..
after all even Darwin himself wanted to taste every single animal he was coming in contact with.
(comment posted on jan 2012)
Yum. Going to make this tonight