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Title: Baked Aubergine With Fenugreek And Mint, Served With A Spina
Yield: 1

Ingredients

      2    aubergines
      2    shallots
    100 ml olive oil
      1 tb crunchy peanut butter
      2 tb creme fraiche
    1/2 ts ground fenugreek
    1/2 ts ground cumin
    1/2    lemon; juice of
      1    few mint leaves
      2    plum tomatoes
      1    handful fresh spinach
      2    hard-boiled eggs
     25 g  pumpkin seeds
      2 tb clear runny honey
     25 g  sunflower seeds
      1    salt and pepper

Instructions

Place the aubergine on its side and cut vertically in half. Hollow out one
side and carefully cut a small slice off the end to make the aubergine
capable
of standing upright if presentation is important. Season with salt and
pepper
and drizzle a little olive oil over and place in a preheated oven at
200oC/400°F/gas 6 for 15 minutes.

Cut the other half of the aubergine horizontally and season with salt,
pepper,
fenugreek and cumin. Drizzle with olive oil and wrap up in tin foil, place
this also in the pre-heated oven for 20 minutes.

Meanwhile, heat up a frying pan and toast the pumpkin and sunflower seeds
in a
little olive oil for 3-4 minutes, then pour in the honey and pull off the
heat.

In a large mixing bowl mix the seeds with the spinach and grate the
hard-boiled eggs into the leaves, season lightly and start to arrange with
the
sliced tomato around the outside of the plate.

Unwrap the baked aubergine from the foil and mix with the peanut butter and
a
little creme fraiche. Place into the baked aubergine cup and serve on the
spinach leaves with a blob of creme fraiche on top and some chopped parsley
for garnish.

Converted by MC_Buster.

Per serving: 1338 Calories (kcal); 132g Total Fat; (85% calories from fat);
26g Protein; 24g Carbohydrate; 451mg Cholesterol; 256mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 24
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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