2 aubergines
½ cup NOMU Extra Virgin Olive Oil, extra if necessary
2 tbsp NOMU Moroccan Rub
NOMU Sea Salt and Black Pepper
¼ cup pine nuts
3 tbsp red wine vinegar
¼ cup sultanas
3 tbsp sugar
1 log soft goats cheese
Fresh coriander, to garnish
Cut the aubergines lengthways into 1/2cm-thick slices. Brush with Olive Oil and season with NOMU Moroccan Rub, salt and pepper. Fry the slices gently in Olive Oil until golden brown and set aside.
In the same pan, toast the pine nuts in 2 tablespoons of Olive Oil until jus starting to turn golden. Add a further tablespoon of NOMU Moroccan Rub, and continue to fry until the pine nuts are a dark golden colour. Add the sugar and red wine vinegar, and reduce until the sauce becomes syrupy. Stir in a little Oive Oil and check for seasoning.
Drizzle the pine nut sauce over the aubergine. Crumble some goats cheese on top and finish it all off with some fresh coriander.
Tip: If you don’t like goats cheese, you can use feta, or any other cheese that crumbles.
2 aubergines
½ cup NOMU Extra Virgin Olive Oil, extra if necessary
2 tbsp NOMU Moroccan Rub
NOMU Sea Salt and Black Pepper
¼ cup pine nuts
3 tbsp red wine vinegar
¼ cup sultanas
3 tbsp sugar
1 log soft goats cheese
Fresh coriander, to garnish
Cut the aubergines lengthways into 1/2cm-thick slices. Brush with Olive Oil and season with NOMU Moroccan Rub, salt and pepper. Fry the slices gently in Olive Oil until golden brown and set aside.
In the same pan, toast the pine nuts in 2 tablespoons of Olive Oil until jus starting to turn golden. Add a further tablespoon of NOMU Moroccan Rub, and continue to fry until the pine nuts are a dark golden colour. Add the sugar and red wine vinegar, and reduce until the sauce becomes syrupy. Stir in a little Oive Oil and check for seasoning.
Drizzle the pine nut sauce over the aubergine. Crumble some goats cheese on top and finish it all off with some fresh coriander.
Tip: If you don’t like goats cheese, you can use feta, or any other cheese that crumbles.
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