Spiced Sautéed Zucchini

(1 vote)

3 small zucchini
3 tablespoons toasted almond flakes
3 tablespoons raisins soaked in hot water or tea
1/2 bunch mint
curry powder
1 eggplant (charred, peeled and pureed, then thinned down with a little mayonnaise)

Cut 2 of the zucchini into 4 vertical strips, remove the pithy interior set aside.

Slice the other zucchini into thin roundels and blanch in rapidly boiling water, refresh in cold water and let drain.

Using a pastry cutter or plastic ring as a template, arrange the roundels so they overlap to create a perfect ring. Set aside with the template still on.

To cook; heat olive oil in a skillet and when hot add the zucchini strips and sauté until golden brown, add the curry powder, sultanas, almonds and mint. Cook 1 minute more and drain in a sieve

To serve; Heat the eggplant puree and place in the bottom of the plate surrounded by the roundels, spoon the sautéed mix into the mould so it comes slightly above the boarder of roundels, garnish again with fresh mint, remove the template and serve.

Serves 4

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