Classic Vegetarian Cookery by Arto der Haroutunian

Author:Arto der Haroutunian
Language: eng
Format: epub
Publisher: Grub Street Publishing
Published: 2012-06-18T00:00:00+00:00

1 Half fill a large saucepan with water, add 10 ml (2 teaspoons) salt and bring to the boil. Drop in the aubergines and cook for 5–7 minutes or until just tender — check by piercing the skins with the point of a sharp knife. Drain.

2 When cool enough to handle cut each aubergine in half lengthways and scoop out most of the flesh, taking care not to damage the skins. Chop the flesh, place in a bowl and add the remaining ingredients. Taste before adding salt because the amount needed will depend on the type of cheese you use — feta, for example, is saltier than others. Mix together thoroughly.

3 Arrange the aubergine shells side by side in a shallow, greased ovenproof dish. Spoon the mixture into the shells. Do not overfill. If there is any mixture left arrange it between the shells — it will still taste good.

4 Bake in a 180°C (350°F) mark 4 oven for 40–45 minutes or until golden. Serve warm or cold.

k’uia hua t’ang ou

stuffed lotus roots

A fascinating recipe from China.

The lotus plant’s roots grow in the mud under water, while its leaves, blossoms and seed pods are attached to long stems and are above water. Ou is the rhizome of the lotus and looks like short links of salami. Lotus is rather expensive and very difficult to find fresh, although there are tinned versions available.

Sweet rice is ground from glutinous rice and is used just like rice flour. It is sold in all Chinese grocery stores.

Although traditionally this dish is served as a dessert, I think it is equally good as a starter, although in that case I suggest you halve the sugar content.

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