Aubergines with preserved lemons: Difference between revisions
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This [[vegetable]] dish would make an unusual addition to a picnic and is yet another great use for your [[preserved lemons]]. | |||
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|TotalCalories = 374 | |TotalCalories = 374 | ||
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|PrepTime = 25 minutes | |PrepTime = 25 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Aubergine ready to wrap.jpg|alt=Electus]] | |Image = [[Image:Aubergine ready to wrap.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Aubergines, Auburn Jeans</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5 </span> | |||
<span class="reviewDesc">Uses up your preserved lemons, that's all.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span></tr></td> | |||
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[[Image:RecipePreserved lemons.jpg|thumb|right|200px|Preserved lemons]] | [[Image:RecipePreserved lemons.jpg|thumb|right|200px|Preserved lemons]] | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 [[aubergines]] | | 2 [[aubergines]] | ||
Revision as of 10:00, 24 December 2021
This vegetable dish would make an unusual addition to a picnic and is yet another great use for your preserved lemons.
| Aubergines with preserved lemons | |
|---|---|
 |
| Ready to wrap up and cook | |
| Servings: | 4 |
| Calories per serving: | 93 |
| Ready in: | 45 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewAubergines, Auburn Jeans 3/5 Uses up your preserved lemons, that's all. Paul R Smith |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 aubergines
- 1 preserved lemon
- 4 teaspoons of the juice from the preserved lemon jar
- 1 tablespoon olive oil
- 3 tablespoons pine nuts
- ½ teaspoon chilli flakes (or to taste)
Mise en place
- Preheat the oven to 175°C (350°F - gas 4 - moderate)
Method
- Remove and discard the pulp from the lemon and chop the rind into slivers
- Cut each aubergine in half lengthwise and make deep slits in the flesh and push the preserved lemon peel into the slits
- Brush the flesh side of the aubergine with olive oil and drizzle with the preserved lemon juice
- Sprinkle the pieces with the chilli flakes and pine nuts
- Wrap each half in its own foil parcel and bake for 20 minutes
- Allow to cool
Serving suggestions
Serve at room temperature
Variations
Use garlic olive oil or add slivers of garlic into the slashes.
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