Aubergine Eggplant And Broccoli Laksa Food

AUBERGINE (EGGPLANT) AND BROCCOLI LAKSA

Aubergine (Eggplant) and Broccoli Laksa image

Make and share this Aubergine (Eggplant) and Broccoli Laksa recipe from Food.com.

Provided by Sackville

Categories < 60 Mins

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 small hot red chili peppers, chopped
2 garlic cloves
2 -3 tablespoons fresh coriander
2 -3 inches fresh ginger, peeled and roughly chopped
2 stalks lemongrass
6 fresh lime leaves, shredded
1 teaspoon turmeric
500 ml chicken stock or 500 ml vegetable stock
400 ml coconut milk
1 medium aubergine
2 tablespoons Thai fish sauce
300 g broccoli
100 g thin rice noodles
1/4 cup mint leaf
vegetable oil

Steps:

Place the chillies, garlic, coriander and ginger in a food processor.
Peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves.
Put the lemon grass and lime leaves in the food processor.
Blitz the ingredients in the food processor with the turmeric.
Add a drop of oil if the mixture needs it to go round.
Place a fairly deep pan over a moderate heat.
Add half the spice paste and fry it, moving round the pan so it does not scorch.
Do this for a minute or two, then pour in the stock and coconut milk and bring to a boil.
Wipe the aubergine and cut it into thick bite-sized pieces.
Add it to the pan together with the fish sauce.
Turn the heat down to a simmer and cook 7-10 minutes.
Bring a deep pan of water to a boil, then simmer the broccoli briefly.
Lift out and add to the pan with the aubergine.
Bring the water back to the boil, salt lightly and add the noodles.
Let them boil for 2-3 minutes.
Chop the mint and stir it into the dish along with any leftover coriander and the drained noodles.

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES

Grilled Eggplant (Aubergine) and Mozzarella Sandwiches image

We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.

Provided by Crabbycakes

Categories Lunch/Snacks

Time 30m

Yield 2 Sandwiches

Number Of Ingredients 6

Ingredients

1/4 cup Italian dressing (your favorie or homemade with olive oil)
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices
2 large crusty rolls, split
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste)
1 roma tomato, sliced thin
1/4 cup fresh basil leaf

Steps:

Prepare a moderately hot grill.
On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

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