Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chili powder
salt and freshly ground black pepper
2 medium aubergines, each sliced into four lengthways
1/2 tsp whole coriander seeds, lightly crushed
1/2 tsp whole cumin seeds, lightly crushed
1 onion, sliced
450g / 1 lb ripe tomatoes, skinned and sliced
crusty bread, to serve
Preheat the oven to 190C/375F
Mix 6 tbsp of the olive oil with on of the crushed garlic cloves. Add the ground spices and season with
salt and pepper.
Brush both sides of each aubergine slice with the seasoned oil. Lay the slices in a shallow dish, pour over
any remaining marinade and cover. Leave to marinate for 30-60 minutes.
Heat the remaining olive oil in a saucepan and gently fry the coriander and cumin seeds for a few
seconds. Add the onion and remaining garlic and cook until golden brown. Add the tomatoes and cook
for 5 minutes. Season to taste with salt and pepper and set aside.
Grill the marinated aubergines until cooked on both sides (or cook on a griddle pan to give the
aubergines the charred stripes). Place the grilled aubergines in a shallow ovenproof dish or roasting pan.
Reheat the tomato onion mixture and spread over the aubergines. Heat through in the preheated oven for
about 20 minutes. serve hot with plenty of crusty bread.
Pasta with Leeks in a Tarragon ‘Cream’ Sauce
225g/8oz conchiglie (pasta shells)
25g/1oz margarine
225g/8oz leeks, trimmed and finely shredded
1 garlic clove, crushed
12g / 1/2 oz dried ceps (porcini mushrooms), soaked in warm water for about 15 minutes
25g / 1oz flour
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