Post by kickingfrog on Feb 17, 2011 11:39:15 GMT
Aubergine and lemon grass salad
Twenty Quid Cuisine by Silvena Rowe
Guardian G2 26th May 2004
recipes serve four
Aubergine and lemon grass salad
2 medium aubergines
50g pine nuts
1 large shallot finely chopped
6 large garlic cloves, crushed
1 bunch coriander, chopped
Juice of 1 lemon
Peel of 1 lemon
6 tbsp olive oil
Salt and pepper
4 sticks of lemon grass
Put the aubergines on the flames of your barbecue or place straight on to the gas or electric ring of the hob. Cook until skin has blackened, turning regularly so they are evenly cooked. While still hot, place in a strong plastic bag and leave until cool. This way you will find them easier to peel.
When cool enough to handle, remove the outer skin, discard it and place the soft flesh in a bowl for when you are ready to assemble the salad. Peel the lemon grass until you have reached the soft, white centre and place in a food processor. Add the garlic, oil, the juice and peel of the lemon, and the shallot, and process until finely chopped and mixed together.
Chop the aubergines roughly and add the processed mixture. Season to taste. Serve sprinkled with coriander and pine nuts. .....
Cost: £ 2.80
*********
Twenty Quid Cuisine by Silvena Rowe
Guardian G2 26th May 2004
recipes serve four
Aubergine and lemon grass salad
2 medium aubergines
50g pine nuts
1 large shallot finely chopped
6 large garlic cloves, crushed
1 bunch coriander, chopped
Juice of 1 lemon
Peel of 1 lemon
6 tbsp olive oil
Salt and pepper
4 sticks of lemon grass
Put the aubergines on the flames of your barbecue or place straight on to the gas or electric ring of the hob. Cook until skin has blackened, turning regularly so they are evenly cooked. While still hot, place in a strong plastic bag and leave until cool. This way you will find them easier to peel.
When cool enough to handle, remove the outer skin, discard it and place the soft flesh in a bowl for when you are ready to assemble the salad. Peel the lemon grass until you have reached the soft, white centre and place in a food processor. Add the garlic, oil, the juice and peel of the lemon, and the shallot, and process until finely chopped and mixed together.
Chop the aubergines roughly and add the processed mixture. Season to taste. Serve sprinkled with coriander and pine nuts. .....
Cost: £ 2.80
*********