AUBERGINE STUFFED WITH TOFU, MUSHROOMS AND BORLOTTI BEANS

"Aubergines baked with herby tomatoes, beans and vegetables, topped with tofu to make a satisfying main meal.

SERVES 4

PREP 25 minutes

COOK 55-60 minutes

Ingredients

2 aubergines, halved lengthways (500g)

1 tsp rapeseed oil

1 onion, finely chopped (120g)

320g mushrooms, sliced

2 cloves garlic, crushed

1 x 400g can chopped tomatoes

1 heaped tsp dried oregano

1 400g tin borlotti beans, drained (240g)

1 x 80g bag fresh spinach

360g pack tofu, diced small

half ball reduced-fat Mozzarella (62g), thinly sliced

1 fresh tomato (80g) chopped small

2 spring onions (50g) chopped

8 fresh basil leaves, torn

Method

Preheat the oven to 180°C/ gas mark 4.

Scoop the flesh out of the aubergines, chop, and reserve. Place the aubergine skin-side down onto a baking tray and bake for 15 minutes.

Meanwhile, add oil to a pan, then add the onion and cook for 3-4 minutes. Add the mushrooms and chopped aubergine flesh, then cook for a further 5 minutes.

Add the garlic, canned tomatoes and oregano, mix well, cover and simmer for 5 minutes. Next, add the borlotti beans and spinach and cook for 2 minutes.

Remove the aubergines from the oven and fill with the bean and vegetable mixture, then place in an ovenproof dish.

Scatter with tofu, return to the oven and bake for 20 minutes. Top with the sliced mozzarella and bake for a further 20 minutes.

Remove from the oven and scatter with chopped tomato, spring onion and basil to serve.

Chef's tips

Once the aubergines are stuffed, you can pop them in the fridge, and bake when as needed.Use a non-dairy cheese alternative for a vegan version".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Aubergine-stuffed-with-tofu-mushrooms-and-borlotti-beans-/

Spiced aubergine dip

Makes 600 g

Cooks In1H 35M plus cooling

Difficulty Not too tricky

Vegetables, Picnic, Party food, Dairy-free

Nutrition per serving

Calories 49 2%

Fat 2.1g 3%

Saturates 0.3g 2%

Protein 1.7g 4%

Carbs 6.5g 3%

Sugars 4.7g 5%

Salt 0.03g 1%

Fibre 2.4g

-

Of an adult's reference intake

Ingredients

2 large  aubergines

2 onions

4 cloves of garlic

1-2 green chillies

4 cm piece of ginger

4 ripe tomatoes

1 bunch of fresh coriander

1 tablespoon vegetable oil

2 tablespoons curry powder

oven-baked corn tortillas

Method

Preheat the oven to 220ºC/gas 7.

Prick the aubergines all over with a fork, then place on a roasting tray. Roast for 50 minutes to 1 hour, or until the skin blackens and chars and the flesh can be easily pierced with a spoon. Allow to cool to room temperature.

Cut the cooled aubergines in half, scoop the flesh into a food processor and pulse until smooth. Set aside.

Peel and finely chop the onion and garlic, trim and finely slice the chillies, and peel and finely grate the ginger (you should end up with roughly 2 teaspoons). Roughly chop 3 of the tomatoes and slice the remaining, then pick and finely chop the coriander leaves.

Heat the oil in a large frying pan. Add the onion and sauté for 5 to 6 minutes, or until softened.

Add the garlic, ginger and chilli, then stir-fry for 1 to 2 minutes. Stir in the tomatoes and curry powder and cook for a further 12 to 15 minutes, or until softened.

Next, add the reserved aubergine and cook, for 3 to 4 minutes, stirring regularly. Stir in the coriander, then remove from the heat.

Garnish with the extra tomato slices, and serve with the oven-baked corn tortillas.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/spiced-aubergine-dip/#Cd4DLzUEGXAXqbUA.99

Aubergine lasagne

Fotografia: David Loftus

"I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.

Nutritional Information - Amount per serving:

• Calories 385kcal
• Carbs 20.8g
• Sugar 1.8g
• Fat 25.2g
• Saturates 9.4g
• Protein 15.5g

Serves 6

Ingredients

• 3 aubergines
• 3 cloves garlic, peeled and sliced
• a few sprigs fresh thyme, leaves picked
• 1 dried red chilli, crumbled
• 6 tablespoons extra virgin olive oil
• 2x400 g organic tinned plum tomatoes
• 1 splash balsamic vinegar
• 1 bunch fresh basil, leaves picked and stalks chopped
• 150 g Cheddar cheese, grated
• 2 handfuls Parmesan cheese, grated
• 6-8 fresh lasagne sheets

Method

Preheat the oven to 200°C/400ºF/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes.

Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened.

Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil.

Place in the oven for 25 to 30 minutes until bubbling and golden".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne

Tomates farcies (olives-anchois)

Fotografia: Nathalie Carnet

• "Personnes : 4
• Niveau : Trés facile
• Préparation: 15 mn
• Cuisson: 50 mn
• Prix : Bon marché

Ingrédients:

• 4 tomates
• 2 courgettes
• 1 aubergine
• 1 poivron rouge
• 2 oignons blancs
• 6 olives noires
• 20 g d’anchois au sel
• 2 brins d’estragon
• 1 citron
• 2 dl d’huile d’olive
• 80 g de beurre
• 1sel, poivre

Préparation :

1. Pelez les oignons blancs ; rincez les courgettes, l’aubergine et le poivron. Coupez tous ces légumes en petits dés. Dénoyautez les olives et coupez-les en copeaux.
2. Rincez les anchois en les frottant bien sous l’eau afin de les dessaler, puis hachez leur chair.
3. Allumez le four à 170 °C (th. 5,5). Rincez les tomates, découpez-leur un chapeau, puis videz-les de leur eau et de leurs graines et rangez-les dans un plat beurré.
4. Faites chauffer un filet d’huile d’olive dans une poêle très chaude et ajoutez les cubes de légumes. Faites-les cuire 2 mn, ils doivent rester bien croquants. Retirez du feu et ajoutez les anchois hachés, les copeaux d’olives et l’estragon en l’effeuillant. Salez et poivrez.
5. Farcissez les tomates, posez leur chapeau dessus et déposez le reste de beurre sur chaque tomate. Arrosez le tout du reste d’huile d’olive et glissez au four. Laissez cuire 45 mn.
6. Pressez le citron sur les tomates dès qu’elles sortent du four et servez aussitôt.

Stylisme Sergio Da Silva.

L'astuce :

«Farcissez les tomates avec les légumes de saison de votre choix ; il suffit qu’ils soient encore croquants lorsque vous les mettez dans les tomates et qu’ils confisent doucement au four»".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Tomates-farcies-olives-anchois-2574982

Estufado de Legumes com Couscous

Fonte e imagem: http://www.cienciahoje.pt/index.php?oid=54981&op=all