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Asparagus Aubergine Wraps with Romesco Sauce Recipe: Cook Vegetarian Magazine

Asparagus Aubergine Wraps with Romesco Sauce

Serves:
 4
Ready in:
 30 to 60 mins

Eco Friendly Vegan Friendly

Ingredients
  • 12 asparagus spears, trimmed
  • 1 large aubergine
  • 1 tbsp extra virgin olive oil
  • zest of 1 lemon
For the sauce
  • 4 roasted red peppers
  • 3 ripe tomatoes, roasted in a medium
  • oven for 15 minutes, skin removed
  • 12 toasted blanched almonds
  • 20 toasted blanched hazelnuts
  • 4 garlic cloves, roasted and peeled
  • 2 tbsp stale bread
  • 1 dried chilli
  • 1 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • handful of flat leaf parsley
  • 5 tbsp extra virgin olive oil
  • salt and pepper
Method
  • 1

    Cut the aubergine lengthways in to slices, making the slices as thin as possible. Sprinkle with salt and leave to one side.

  • 2

    Place all the ingredients for the sauce in a food processor, reserving half of the hazelnuts for garnish and blend until smooth.

  • 3

    Using some kitchen roll, dab the aubergines removing any of the bitter juices that may have seeped out. Brush each aubergine slice with a little extra virgin olive oil. Griddle the aubergine slices on a hot griddle pan until slightly charred. Toss the asparagus spears in a little extra virgin olive oil and season. Cook in the hot griddle pan until slightly charred all over – this should only take about two minutes.

  • 4

    Wrap each asparagus spear in a griddled aubergine slice. Spoon 4-5 tbsp of the Romesco sauce onto each plate and top with four wrapped asparagus spears. Finish by sprinkling with the remaining toasted hazelnuts.

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Asparagus Aubergine Wraps with Romesco Sauce Recipe: Cook Vegetarian Magazine

Asparagus Aubergine Wraps with Romesco Sauce was taken from COOK VEGETARIAN

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