Sharp R-959(SL)M-AA manual Serves 2, Serves 3, Tuna Stuffed Aubergines, Salad Provencale

RECIPES

Serves 4

2 medium aubergines salt

25g margarine

125g onion, chopped

15ml (1 tbsp) tomato purée

2.5ml (1/2 tsp) dried oregano (see tip, page 63) 200g canned tuna, drained

50g fresh breadcrumbs

50g cheddar cheese, grated

Serves 2 - 4

225g courgette, sliced

1/2 red pepper, seeded and sliced

1/2 yellow pepper, seeded and sliced

225g aubergine, cubed 60ml (4 tbsp) olive oil 12 cherry tomatoes

2 cloves garlic, crushed (see tip, page 67) 15ml (1 tbsp) fresh parsley, chopped 50g whole black olives

15ml (1 tbsp) lemon juice (see tip, page 88) salt and pepper to taste

Serve with French Bread

Serves 3 - 6

3 medium green, red or yellow peppers

225g minced pork

125g cooked rice

50g red pepper, finely chopped

50g spring onion

2 cloves garlic, crushed (see tip, page 67) 5ml (1 tsp) ground cumin

salt and pepper

2 eggs (medium)

100g cheddar cheese, grated

TUNA STUFFED AUBERGINES

1Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well.

2Place the aubergine halves, cut side down, in a 25cm (10”) flan dish. Cover and cook on 70% for 7 - 8 minutes until soft.

3Place the margarine and onion in a bowl and cook on 100% for 2 minutes until soft.

4 Add the tomato purée, oregano, tuna and breadcrumbs.

5Scoop out the flesh from the aubergines and finely chop. Add to tuna mixture and mix well.

6Place equal amounts of the mixture into each aubergine half then sprinkle with cheese.

7Place on the low rack and cook on DUAL GRILL, 50% for 8 minutes.

SALAD PROVENCALE

1Place the courgettes, red and yellow pepper, aubergine and olive oil in a large bowl, cook on 70% for 6 minutes or until the vegetables have softened. Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on 70% for a further 5 minutes. Toss gently and transfer to a serving dish, chill before serving.

STUFFED PEPPERS

1 Cut peppers lengthways into halves. Remove seeds and membranes. Place in a greased 25cm (10”) flan dish.

2In a medium bowl, combine all remaining ingredients except for the cheese. Fill the pepper halves with equal amounts of the mixture.

3 Sprinkle the cheese over the filling.

4Place on the low rack and cook on DUAL GRILL, 50% for 10 minutes.

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