Warm pasta salad with miso-grilled aubergine, caramelised o
4 servings
| Quantity | Ingredient | |
|---|---|---|
| \N | \N | Time required: 50 minutes |
| 1 | \N | Onion; sliced fine |
| 2 | tablespoons | Red wine vinegar; (30 ml.) |
| 2 | tablespoons | Sugar; (30 g.) |
| 115 | millilitres | Extra virgin olive oil |
| 500 | millilitres | Tomato puree or 4 large; (550 g.) ripe vine |
| \N | \N | ; tomatoes, peeled |
| \N | \N | ; and diced |
| 2 | \N | Flakes; (4 g.) garlic, |
| \N | \N | ; crushed |
| 1 | \N | Lemon; juice of |
| 1 | small | Red chilli; deseeded and |
| \N | \N | ; chopped fine |
| 25 | grams | Coriander leaves; chopped |
| \N | \N | Salt and pepper to taste |
| 340 | grams | Dried fusilli |
| 2 | \N | Aubergines; (450 g.) |
| 1 | tablespoon | Barley miso paste; (15 ml.) |
| 110 | grams | Greek feta cheese; crumbled |
PUT the onions, wine vinegar, sugar and one tbs. oil in a small pan, bring it to the boil and simmer over a very low heat for 15 to 20 minutes or until the onions are caramelised.
Place the tomato puree or diced tomatoes in a bowl and stir in 85 ml. olive oil. Add the garlic, lime juice, red chilli, coriander leaves, salt and pepper.
Cook the pasta in a large pan in lightly salted boiling water for about 10 minutes until al dente. Drain the pasta well and toss with the tomato dressing. Set the mixture aside to cool slightly.
Cut aubergines lengthways, into four thick slices. Combine the soya sauce, miso paste and a little extra olive oil. Brush the mixture over one side of the aubergines and grill for about three minutes until charred. Turn slices over and brush over the remaining soya mixture. Grill for a further three minutes. Then set aside to cool. Serve the pasta, while it is still warm, topped with the aubergine slices, caramelised onions and the feta cheese.
Converted by MC_Buster.
NOTES : (This dish mixes Mediterranean and Oriental flavours for a deliciously different taste)
Converted by MM_Buster v2.0l.