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Name: Spiced Aubergine with Goats Cheese And Rocket Leaves
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 350 g Ripe tomatoes; peeled and; ; chopped, or 1 x; 50 ml Water; ; crushed; Tomatoes plus 1tsp sugar; 230 ml Vegetable oil; 2 1/2 Cm cube of fresh ginger;; 1/2 ts Whole cumin seeds; 800 g Aubergines; 1/4 ts Ground turmeric; A pinch of cayenne pepper;; 125 ml Cream; Rocket leaves to garnish; 6 lg Garlic cloves; peeled and; ; 400g tin; 1 ts Whole fennel seeds; 1 tb Coriander seeds; freshly; 55 g Raisins; 1 ts Salt; ; chopped

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INGREDIENTS

350 g Ripe tomatoes; peeled and
; chopped, or 1 x
50 ml Water
; crushed
Tomatoes plus 1tsp sugar
230 ml Vegetable oil
2 1/2 Cm cube of fresh ginger;
1/2 ts Whole cumin seeds
800 g Aubergines
1/4 ts Ground turmeric
A pinch of cayenne pepper;
125 ml Cream
Rocket leaves to garnish
6 lg Garlic cloves; peeled and
; 400g tin
1 ts Whole fennel seeds
1 tb Coriander seeds; freshly
55 g Raisins
1 ts Salt
; chopped

Servings

INSTRUCTIONS

Cut the aubergines into 2cm thick slices. You will need 12 slices, or 18 if you decide to do triple deckers. Heat 175ml of oil in a deep 25-30cm frying pan. When hot, almost smoking, add a few aubergine slices and cook until golden and tender on both sides. Remove and drain on a wire rack over a baking sheet. Repeat with the remainder of the aubergines, adding more oil if necessary. Put the ginger, garlic and water into a blender or food processor. Blend until fairly smooth. Heat the remaining oil in the frying pan. When hot, add the fennel and cumin seeds.(Be careful not to let them burn.) Stir for just a few seconds, then add the chopped tomatoes, the ginger-garlic mixture, coriander, turmeric, cayenne and salt. Simmer, stirring occasionally, until the spice mixture thickens slightly, about 5-6 minutes. Add the fried aubergine slices and the raisins, and mix gently with the spicy sauce. Cover the pan, reduce the heat to very low, and cook for another 5-8 minutes. Mix the goats cheese gently with the softly whipped cream. If the goats cheese is not soft and fresh it may be necessary to sieve the goats cheese before gently folding into the cream. To serve, put one slice of spiced aubergine on to a warm plate and spoon a generous blob of goats cheese on top. Cover with another slice of aubergine and garnish with a few young rocket leaves and a little cracked pepper. Serve warm. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Spiced Aubergine with Goats Cheese And Rocket Leaves

350 g Ripe tomatoes; peeled and
 ; chopped, or 1 x
50 ml Water
 ; crushed
 Tomatoes plus 1tsp sugar
230 ml Vegetable oil
2 1/2 Cm cube of fresh ginger;
1/2 ts Whole cumin seeds
800 g Aubergines
1/4 ts Ground turmeric
 A pinch of cayenne pepper;
125 ml Cream
 Rocket leaves to garnish
6 lg Garlic cloves; peeled and
 ; 400g tin
1 ts Whole fennel seeds
1 tb Coriander seeds; freshly
55 g Raisins
1 ts Salt
 ; chopped

Cut the aubergines into 2cm thick slices. You will need 12 slices, or 18 if  you decide to do triple deckers. Heat 175ml of oil in a deep 25-30cm frying  pan. When hot, almost smoking, add a few aubergine slices and cook until  golden and tender on both sides. Remove and drain on a wire rack over a  baking sheet. Repeat with the remainder of the aubergines, adding more oil  if necessary. Put the ginger, garlic and water into a blender or food  processor. Blend until fairly smooth. Heat the remaining oil in the frying  pan. When hot, add the fennel and cumin seeds.(Be careful not to let them  burn.) Stir for just a few seconds, then add the chopped tomatoes, the  ginger-garlic mixture, coriander, turmeric, cayenne and salt. Simmer,  stirring occasionally, until the spice mixture thickens slightly, about 5-6  minutes.    Add the fried aubergine slices and the raisins, and mix gently with the  spicy sauce. Cover the pan, reduce the heat to very low, and cook for  another 5-8 minutes. Mix the goats cheese gently with the softly whipped  cream. If the goats cheese is not soft and fresh it may be necessary to  sieve the goats cheese before gently folding into the cream.    To serve, put one slice of spiced aubergine on to a warm plate and spoon a  generous blob of goats cheese on top. Cover with another slice of  aubergine and garnish with a few young rocket leaves and a little cracked  pepper. Serve warm.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (251g)
Recipe Makes: 6 servings

Calories: 347
Calories from Fat: 286 (82%)

Amt Per Serving		% DV

	Total Fat 31.8g	42 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 7.1g
Cholesterol 28.7mg		9 %
Sodium 13.2mg		0 %
Potassium 426mg		11 %
Total Carbohydrate 17g		5 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 11.5g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 347

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