pasta salad: eggplant, tahini, garlic, mustard

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Vermicelli with Aubergine (Eggplant), Tahini and Garlic Vinaigrette

 

Recipe By :Henrie Geyser

Serving Size : 0 Preparation Time :0:00

Categories : Pasta Salads

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant

250 grams vermicelli cooked al dente -- (8 ounces)

lemon juice

2 tablespoons tahini -- (2 to 3)

GARLIC VINAIGRETTE:

2 tablespoons lemon juice

2 teaspoons French seeded mustard

3 large garlic cloves (peeled) -- crushed, finely chopped

140 milliliters olive oil -- (9 to 10 tablespoons)

salt and pepper

 

GARLIC VINAIGRETTE: Mix the lemon juice and mustard, then add the garlic.

Gradually add the olive oil, stirring all the time. Add salt and pepper to

taste. Leave to stand for a while then taste again and adjust seasoning if

required.

 

PASTA AND EGGPLANT: Bake the auberine whole at 350F (180C) Gas 4 for about 30

minutes, or until quite soft. Remove and let it cool, then peel carefully. Cook

the Vermicelli according to the instructions on the packet, strain and mix with

the aubergine flesh. Blend the tahini sauce with the garlic vinaigrette. Add

lemon juice to taste. Toss the salad in the dressing until well coated. Serve at

room temperature or cold.

 

Description:

" Light meal or starter course "

Source:

" HENRIE'S HOTCH POTCH "

S(Archived):

" http://iafrica.com/highlife/kitchenlife/henrieshotchpotch/starters/946015.htm

"

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Per Serving (excluding unknown items): 1809 Calories; 147g Fat (71.1% calories

from fat); 23g Protein; 111g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol;

178mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 6 Vegetable; 0 Fruit;

28 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : THE VINAIGRETTE makes a lovely dressing for most salads.

 

 

Nutr. Assoc. : 0 2845 0 0 0 0 943 620 0 0