大象传媒

Stuffed Aubergine Boats

• 1 large aubergine
• 1 large red onion
• 1 large garlic clove
• 1 or 2 tsp smoked paprika
• 1 tin of tomato
• 100g of grated cheese

METHOD

1. Slice your aubergine in half lengthways, then scoop out the insides.
2. Roughly cut your aubergine into small pieces, then fry it with the onion, garlic, paprika, tinned tomatoes, and a little brown sugar.
3. Once the mixture is cooked, transfer it back into your aubergine "boats" and top with grated cheese.
4. Bake these in the oven for around 30 minutes.
5. Serve warm, with crusty bread and a side salad

Posh Peas with Halloumi on Toast

• 2 slices of toasted sourdough bread
• 100g of frozen petit pois
• Half a packet of halloumi (sliced)
• 1/2 tsp smoked paprika
• 4 tbsp of mayonnaise

METHOD

1. Slice your halloumi into thin pieces and fry them with a sprinkling of smoked paprika.
2. Blanch your petit pois by adding them to a pot of boiling water for around 2-3 minutes, straining and immediately dunking them into a bowl of iced water.
3. Crack open your petit pois using the back of a fork, and collate them into a spread like consistency.
4. Toast your bread and then smother it with a layer of butter or mayonnaise.
5. Spread your petit pois on the toast also, then pile high with the halloumi and drizzle with mayonnaise.

Aubergine Tikka Massala

• 1 large aubergine £0.85
• 2 tsp tandoori curry powder

For The Sauce

• 1 large red onion
• 2 tsp tandoori curry powder
• 1 tin of tomato
• 100ml single cream
• Salt and Pepper
• Half a packet of halloumi (sliced)
• Optional : rice side dish

METHOD

1. Cut up your aubergine into large cubes and place it on a baking tray. Cover the aubergine in olive oil and some tandoori curry powder. Bake this in the oven for around 20-30 minutes.
2. While the aubergine cooks, fry the onion, tandoori curry powder, tinned tomatoes and single cream, then season with salt and pepper.
3. Leave the sauce to simmer, and in the meantime remove the aubergine from the oven and leave to one side.
4. When plating, add the aubergines to the top of the dish and serve with a side of rice.