An unusual, lovely way to cook aubergines. The salad can be served hot or cold and will keep in the fridge for 2-3 days. We like it with dahl and/or cauliflower & potato curry. Alternatively, serve with chapattis, dairy-free raita (use plain soya yoghurt and add the usual grated cucumber and cumin powder) and tempeh rashers.
Tempura is a delicious Japanese-style treat
This lovely dish is light and tasty. Once you have the batter made it's quick, especially if you have a deep-fat fryer. However, a deep saucepan or deep wok will also do the trick. Just make sure you get the oil hot enough before adding the battered vegetables - and drain well on kitchen paper. Make the dip in advance so you can get everything to the table quickly.
A nice dish for a special occasion. It is made in several stages, none of which are difficult - most of the cooking time takes place in the oven, leaving you free to do other things (bar the occasional oven check!). The sauce ingredients and main course ingredients will be ready at roughly the same time – all you need to do is quickly blend the sauce and serve it with the aubergine towers.
Lovely, lovely – smooth, aromatic and with a divine roast and smoky flavour… . While the vegetables are baking you can just set the alarm and be doing other things – or put your feet up! Blending the cooked ingredients is a piece of cake.
Photograph courtesy of http://flavourphotos.com/
An elegant little dish! It comes with a choice of two lovely yet easy sauces: Tahini & Yoghurt or Coriander, Garlic & Yoghurt - all dairy-free, of course!
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