AUBERGINE COUSCOUS SALAD
A handful of mint leaves really brings this salad alive, veggies will love it, but if you do need some meat lamb cutlets are the perfect addition
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
- Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.08 milligram of sodium
MUSHROOM COUSCOUS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.
AUBERGINE AND MUSHROOM COUSCOUS
This is another example of something I came up with while rummaging through my cupboard. The reason I am using the term aubergine rather than "eggplant" is because I came up with this recipe while in France. This is wonderful as a side dish to grilled meats such as lamb, steak or chicken.
Provided by dk683
Categories Southwest Asia (middle East)
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
- In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
- In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
- Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
- NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
- Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.
AUBERGINE AND MUSHROOM CURRY
Super, easy aubergine curry, the mushrooms give an added texture and flavour. Served along side a chicken curry this makes a very good second dish. Cheap to cook, yet full of goodness. With this recipe you get to use your microwave. A Vegetarian special.
Provided by Brian Holley
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Slash the aubergines on one side, down the length.
- Place aubergines in microwave and cook on high heat for 10 minutes Remove from microwave and allow them to cool.
- In the meanwhile heat the oil in a pot and fry the mustard seeds till they start to pop. Add the onions, garlic mushrooms and chilli, fry for 5 minutes.
- Stir in the chilli powder,cumin, ground coriander, tumeric,tomato and salt fry for 3 minutes.
- Add the tomato paste and water, stir.
- Open the aubergines and scrape the flesh out, and cut it into small pieces.
- Add the auberrgine to the spice mix, add the chopped coriander.
- Bring all to a boil and cook for 5 minutes It's made.
Nutrition Facts : Calories 134.5, Fat 4.5, SaturatedFat 0.7, Sodium 628.7, Carbohydrate 23.4, Fiber 11.2, Sugar 9.9, Protein 4.9
AUBERGINES FILLED WITH SPINACH & MUSHROOMS
A hearty, slow-roasted dish that looks as stunning as it tastes
Provided by Good Food team
Categories Dinner, Main course, Supper, Vegetable
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
- Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
- Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
- Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
- In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
- Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.
Nutrition Facts : Calories 286 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 0.94 milligram of sodium
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