RECIPES
Serves
2 medium aubergines
salt
25g margarine
125g onion, chopped
15ml (1 tbsp) tomato purée
2.5ml (
1
/
2
tsp) dried oregano (see tip, page 57)
200g canned tuna, drained
50g fresh breadcrumbs
50g cheddar cheese, grated
1 Cut the aubergines in half lengthways and score the
flesh with a knife. Sprinkle with salt and leave for 30
minutes. Rinse well.
2 Place the aubergine halves, cut side down, in a 25cm
(10”) flan dish. Cover and cook on 70% for 7 - 8
minutes until soft.
3 Place the margarine and onion in a bowl and cook on
100% for 2 minutes until soft.
4 Add the tomato purée, oregano, tuna and breadcrumbs.
5 Scoop out the flesh from the aubergines and finely
chop. Add to tuna mixture and mix well.
6 Place equal amounts of the mixture into each aubergine
half then sprinkle with cheese.
7 Place on the low rack and cook on DUAL GRILL, 50%
for 8 minutes.
T
UNA STUFFED AUBERGINES
Serv
225g courgette, sliced
1
/
2
red pepper, seeded and sliced
1
/
2
yellow pepper, seeded and sliced
225g aubergine, cubed
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see tip, page 61)
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice (see tip, page 82)
salt and pepper to taste
Serve with French Bread
1 Place the courgettes, red and yellow pepper, aubergine
and olive oil in a large bowl, cook on 70% for 6
minutes or until the vegetables have softened. Stir
after half the cooking time.
2 Stir in the remaining ingredients and cook on 70% for
a further 5 minutes. Toss gently and transfer to a
serving dish, chill before serving.
S
ALAD PROVENCALE
Serv
3 medium green, red or yellow peppers
225g minced pork
125g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed (see tip, page 61)
5ml (1 tsp) ground cumin
salt and pepper
2 eggs (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds and
membranes. Place in a greased 25cm (10”) flan dish.
2 In a medium bowl, combine all remaining ingredients
except for the cheese. Fill the pepper halves with
equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place on the low rack and cook on DUAL GRILL, 50%
for 10 minutes.
S
TUFFED PEPPERS
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