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    You are in: Home / Recipes / Baked Vegetables With an Aubergine Sauce Recipe
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    Baked Vegetables With an Aubergine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    lindseylcw's Note:

    Always looking for a new and interesting way with Aubergines, this looks good. From Nigel Slater's new book Tender.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Aubergine Cream

    Directions:

    1. 1
      First make the Aubergine cream by cutting the Aubergines in half lengthwise, score the flesh with several deep etches, then sprinkle generously with salt and set aside for 1/2 an hour, Wipe off the salt, place in a baking dish, pour over the olive oil and bake in a hot oven till thoroughly soft. You should be able to crush the flesh with a fork.
    2. 2
      Scrape the Aubergine flesh from the skin and mash with the yoghurt and enough olive oil to make a paste that is thick enough to trickle.Season with salt and pepper and add the chopped mint.
    3. 3
      Meanwhile put the vegetables in a roasting tin or baking dish, toss with olive il and a little salt and roast on high for a good 45 mins to an hour till tender. Towards the end of the cooking time gently stir in the cumin, harissa, pine nuts and raisins.
    4. 4
      Remove from oven and trickle over the Aubergine sauce.

    Ratings & Reviews:

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    Nutritional Facts for Baked Vegetables With an Aubergine Sauce

    Serving Size: 1 (742 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 674.3
     
    Calories from Fat 394
    58%
    Total Fat 43.7 g
    67%
    Saturated Fat 6.6 g
    33%
    Cholesterol 6.5 mg
    2%
    Sodium 88.3 mg
    3%
    Total Carbohydrate 69.2 g
    23%
    Dietary Fiber 26.6 g
    106%
    Sugars 36.2 g
    144%
    Protein 16.1 g
    32%

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