Recipe - Warm Pasta Salad With Miso-Grilled Aubergine Caramelised O

Time required: 50 minutes
1 Onion; cut or sliced up fine
2 tablespoon Red wine vinegar; (30 ml.)
2 tablespoon Sugar; (30 g.)
115 ml Extra virgin olive oil
500 ml Tomato puree or 4 large;
(550 g.) ripe vine
; tomatoes, peeled
; and minced
2 Flakes; (4 g.) garlic,
; crushed
1 Lemon; juice of
1 small Red chilli; deseeded and
; chopped fine
25 g Coriander leaves; chopped
Salt and pepper to taste
340 g Dried fusilli
2 Aubergines; (450 g.)
1 tablespoon Barley miso paste; (15 ml.)
110 g Greek feta cheese; crumbled

PUT the onions, wine vinegar, sugar and one tbs. oil in a small pan, bring
it to the boil and simmer over a very low heat for 15 to 20 minutes or
until the onions are caramelised.

Place the tomato puree or minced tomatoes in a bowl and stir in 85 ml. olive
oil. Add the garlic, lime juice, red chilli, coriander leaves, salt and
pepper.

Cook the pasta in a large pan in lightly salted boiling water for about 10
minutes until al dente. Drain the pasta well and toss with the tomato
dressing. Set the mixture aside to cool slightly.

Cut aubergines lengthways, into four thick slices. Combine the soya sauce,
miso paste and a little extra olive oil. Brush the mixture over one side of
the aubergines and grill for about three minutes until charred. Turn slices
over and brush over the remaining soya mixture. Grill for a further three
minutes. Then set aside to cool. Serve the pasta, while it is still warm,
topped with the aubergine slices, caramelised onions and the feta cheese.

Converted by MC_Buster.

NOTES : (This dish mixes Mediterranean and Oriental flavours for a
deliciously different taste)

Converted by MM_Buster v2.0l.