A comparatively cumbersome veg that may maintain its personal, the aubergine can undoubtedly be the star of the present. That’s the trick behind cooking for £1: what can I purchase that’s low-cost, however substantial sufficient to replenish a plate? Aubergine has a luxuriant high quality that offers it a premium standing amongst greens, making it an ideal meat substitute with out the frustration.
Aubergine milanese (pictured prime)
Right here’s my meat-free twist on a traditional Italian dish. I particularly love the contrasting texture of the crisp, seasoned breadcrumbs and the buttery-soft aubergine flesh. Undoubtedly cook dinner this on a medium-low warmth, so that you get a stunning, even, golden color.
Prep 10 min
Prepare dinner 20 min
Serves 1
1 tbsp plain flour
Salt and pepper
1 egg, crushed
1 handful breadcrumbs
1 x 1cm-thick slice aubergine
Olive oil
100g spaghetti
¼ onion, diced
1 garlic clove, peeled and sliced
⅓ x 400g tin chopped tomatoes
Begin by bringing a saucepan of salted water to a boil. Seize three plates and put the flour on one, and season, the crushed egg on one other and the breadcrumbs, seasoned, on the third. Dredge the aubergine slice within the flour, then within the egg, after which within the breadcrumbs and fry gently in a splash of olive oil on a medium-low warmth for about seven minutes on either side, till golden brown and cooked by means of.
In the meantime, cook dinner the pasta within the boiling water till al dente, then drain. In a separate pan, fry the onion and garlic in a splash of olive oil on a medium warmth for a couple of minutes and, simply because the garlic begins to brown, add the chopped tomatoes, season and simmer for about 10 minutes, till the tomatoes have damaged down into a pleasant sauce.
Combine the drained pasta with the sauce, including just a little of the cooking water to loosen as required, and serve with the aubergine.
Chinese language-inspired aubergine and rice
This intricately introduced dish is definitely very easy to arrange – simply rating the aubergine flesh and blend up a easy marinade. The secret is getting the marinade to go all sticky as you retain basting the aubergine.
Prep 5 min
Prepare dinner 30 min
Serves 1
100g rice
Salt
1 aubergine
2 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
1 pinch chilli flakes
1 garlic clove, peeled and grated
1 pinch sesame seeds
½ spring onion, minimize into skinny matchsticks
Warmth the oven to 190C (170C fan)/375F/gasoline 5. Put the rice and 200ml chilly water in a saucepan, add a pinch of salt, carry to a boil and cook dinner for about seven minutes, till all of the water has been absorbed and the rice is cooked.
Lower the aubergine in half lengthways, rating the flesh in a diamond sample, ensuring you don’t minimize by means of the pores and skin, and placed on an oven tray or dish.
Subsequent, combine the sesame oil, honey, soy, chilli and grated garlic, then spoon over the aubergine and bake for about 20 minutes, periodically spooning the marinade over the aubergine. As soon as the marinade is sweet and sticky and the aubergine is cooked by means of, pour any remaining marinade from the tray excessive, sprinkle with the sesame seeds and spring onions, and serve with the rice.
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Recipes tailored from Meat-Free One Pound Meals and Tremendous-Straightforward One Pound Meals, each by Miguel Barclay and printed by Headline at £16.99.
