In Sichuan (Szechuan) dan dan noodles or dandanmian is any dish served with a spicy sauce containing preserved vegetables, mustard stems, chilli oil, Sichuan pepper and spring onions (scallions). This version, from Everything You Want To Know About Chinese Cooking by Pearl Kong, Tien Chi Chen & Rose Tseng, includes sesame paste, peanuts and dried shrimp and is served with a bowl of chicken…… Continue reading dan dan noodles + cold dressed eggplant
Tag: aubergine
lamb meatballs with eggplant and tomato + couscous with cauliflower
Here’s a hearty meal with North African and Middle Eastern influences. To make the meatballs combine lamb mince with finely chopped parsley, ground cumin and ground cinnamon to taste and season well with salt and pepper. Form into small meatballs and set aside in the fridge. Dice a large eggplant (aubergine) and fry gently in some…… Continue reading lamb meatballs with eggplant and tomato + couscous with cauliflower
quinoa and rice salad
This salad is adapted from a Yotam Ottolenghi recipe. First chop a large eggplant (aubergine) into pieces, season with salt and fry in a little olive oil. Set aside in a large salad bowl. Cook 200g (7 oz) of quinoa (I used a mixture of red, white and black quinoa and amaranth) in plenty of boiling…… Continue reading quinoa and rice salad
two dips
Serve these middle eastern dips with bread or as side dishes. To make this Turkish-style zucchini (courgette) dip shred 900g (2lbs) of zucchinis. Sauté them in some olive oil over medium heat adding 1 tablespoon of dried mint and 1 teaspoon of paprika. Allow to cook until all the moisture has gone and then add…… Continue reading two dips
roast vegetable lasagna
A delicious layering of roast vegetables, pasta and fresh ricotta with napoli sauce and grated pecorino. For this lasagna I used eggplant (aubergine), pumpkin, onions, peppers, zucchini and fennel. Whichever vegetables you choose, cut them into thin slices and lay them on a baking sheet. Season with salt and pepper, drizzle with olive oil and bake in…… Continue reading roast vegetable lasagna
eggplant and pepper salad
Eat this Italian style salad as a side dish with pasta or just have it for lunch with some bread and cheese. Cut 2 eggplants (aubergines) into wedges and sprinkle with salt. Allow them to sweat for 30 minutes (to remove any bitterness) and then rinse and pat dry. Heat some olive oil in a…… Continue reading eggplant and pepper salad
lentil moussaka
This vegetarian version of a classic is both satisfying and tasty. First slice 2-3 eggplants (aubergines), sprinkle with salt and leave for 1 hour. Heat some olive oil in a pan and add 2 chopped onions, 2 finely diced cloves of garlic, 2 diced carrots, 2 sticks of diced celery, a bay leaf and some thyme…… Continue reading lentil moussaka
vegetarian curries
Another curry feast, this time vegetarian. This hard-boiled egg curry is adapted from a Reuben Solomon recipe. First, hard-boil 6 eggs and run cold water over them. For the sauce, heat ghee or vegetable oil and gently fry 2 onions, 3 cloves of garlic and a knob of ginger, all finely diced. When soft and starting…… Continue reading vegetarian curries
michelle picker cooks 