Recipes Butternut Squash Aubergine
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Butternut squash sage sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn.
Recipes butternut squash aubergine. Remove from the pan and heat the remaining oil then fry the onions and butternut squash until lightly browned then add the garlic ginger chillies coriander turmeric cumin and cinnamon continue to fry for a further minute. 2 tbsp olive oil. The eggplants will become mushy and deflated.
As it turns out i also had a tin of chickpeas i d bought in a similar fashion i followed the recipe almost exactly only omitting to roast the butternut squash and using extra stock in place of the coconut milk. 385g butternut squash prepared. Add the aubergine and onion and fry over a high heat for about 5 minutes stirring frequently or until golden all over.
Savoy cabbage finely sliced to serve. Wrap the eggplant and the butternut squash individually in aluminum foil. Heat for 3 4 minutes stirring regularly.
Add the garlic ginger and chilli and cook for 1 2 minutes again stirring regularly. Heat a third of the oil in a large saucepan and fry the aubergine on all sides. Toss the aubergine squash and red onion with the oil paprika thyme and seasoning.
Spray another baking tray with frylight lay the aubergine slices on it and spray them thoroughly. Pop into the oven. 1 heaped tsp ras el hanout.
Heat the vegetable oil in a large sauté pan. 4 cloves garlic chopped. While the eggplant and butternut squah are cooking heat oil in large frying pan on medium high heat for 1 minute.
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