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Persian noodles

Preparation time: 10 minutes, plus draining.
Cooking time: 16-20 minutes.
Calories: 120 per portion

ingredients

serves 4
1 large aubergine, thickly sliced
salt and pepper
600 ml (1 pint) chicken stock
100 g (4 oz) noodles
4 courgettes, sliced
1 teaspoon ground mace

method

1. Place the aubergine slices in a colander set over a plate, sprinkle with the salt and set aside to drain for 30 minutes.

2. Rinse the aubergine in cold water, drain and pat dry with absorbent kitchen paper, then chop into bite-sized pieces.

3. Place the stock in a large saucepan and bring to the boil. Add the noodles and cook for 5 minutes, then add the aubergine, courgettes, mace and pepper to taste.

4. Reduce the heat and cook for a further 10-15 minutes, or until the noodles and vegetables are tender. Adjust the seasoning to taste, drain and pile into a heated serving dish and serve.

Mace comes from the nutmeg: it is, in fact, the net-like covering on the nutmeg. It is used either whole or ground to a fine powder.

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