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Nigel Slater’s recipe for aubergine with pine nuts and parsley

The recipe

Cut 2 medium-sized aubergines in half from stalk to tip, then cut each in 2, again lengthwise. Cut each piece into short lengths, about 3cm long. Put the pieces in a colander, sprinkle them generously with salt and leave them for half an hour.

Chop a small bunch of parsley. You need enough to give you about 4 tbsp of finely chopped leaves. Finely grate the zest of a lemon and mix with the parsley.

Wipe the aubergines with a paper towel. Warm 6 tbsp of olive oil in a wide, shallow pan, add the aubergines and let them cook for a good 7-10 minutes or until they are lightly browned, turning them as necessary with kitchen tongs. Pour 100ml of water into the pan and cover with a lid.

When the aubergines are nicely browned and totally soft, remove them from the pan with a draining spoon. Finely slice 2 cloves of garlic and add them to the pan, letting the garlic cook for a minute or two until pale gold. Add 2 tbsp of pine nuts to the pan and when they turn golden brown, remove them from the pan and set aside.

Pour a little more oil into the pan, add 2 large handfuls of soft, white breadcrumbs and let them cook for 3 or 4 minutes, tossing regularly, then add them to the parsley, pinenuts and lemon.

Return the aubergines to the pan for a few minutes until hot, tossing them with the crumbs, herbs and nuts, then serve. Enough for 2

The trickThe twist

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