這是我最喜歡的菜之一. 我經常煮它，它已經從一個食譜我讀了前一陣子在其中茄子共煎演變. 我寧願被上油，烤至金黃色和燒焦的地方的茄子. 他們給整道菜獨特的甜美煙熏的味道. 鷹嘴豆是蛋白質的良好來源, 纖維, 銅, 錳，葉酸
成份 兩個
橄欖油
中等茄子 (茄子melanzane ....)
小洋蔥
3 大蒜手套
400克 (14盎司) 可梅 (或切碎) 蕃茄
3 幹碎紅辣椒茶匙 (或味道, 這將是小幅火熱)
番茄醬
幹牛至一撮 (可選的)
鷹嘴豆的一個400克罐頭
200 克 (7盎司) 幹拼寫或全麥通心粉 (或更少，如果你不想要一個豐盛的主菜)
現磨黑胡椒
岩鹽的配菜
食鹽
一小束的扁葉parlsey切碎
方法
烤箱預熱到20℃ (400F氣體/標記 6)
把水的大盆上燒開 (加少許鹽，當它)
切茄子切成薄片 (一厘米的大約一半或四分之一英寸) 有輕微的傾斜來獲得更大的切片。烘烤，直到兩面金黃色約30分鐘翻一次
切塊的洋蔥，切碎的大蒜
飛濺一些橄欖油在大鍋裡，並將其置於低熱量 ,加入洋蔥切丁, 撒上少許鹽, 攪拌在油塗層。覆蓋。煮十幾分鐘，直到洋蔥變軟，但不褐色。通過在大蒜煸一半，加入碎辣椒和一些現磨黑胡椒 (和牛至的壓)
當洋蔥準備加入西紅柿的錫, 如果使用梅花壁球一點對盤的兩側。添加水槍 (約兩茶匙) 番茄醬的, 攪勻。慢慢將水煮沸並添加倒掉鷹嘴豆, 減少熱煨揭露了進一步的十分鐘，以麵食烹飪
麵食添加到沸騰的鹽水被煮9分鐘或嚼勁。邁向烹調時間結束時添加一對夫婦煮的水的湯匙的醬油煨，攪拌
排水麵食
關閉醬汁下的熱量。加入茄子, 三分之二切碎的香菜的。攪拌均勻，然後在排水麵食攪拌
即成配上香菜的其餘部分, 黑胡椒和鹽岩
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