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Aubergine
Aubergine
salad; bake the whole aubergine at 200 C until soft. Cut them in
half and scrape out the pulp into a basin which contains a crushed
clove of garlic, add a tablespoon of olive oil – a few drops at a
time, stirring all the time until you have a thick, smooth paste.
Season with lemon juice, salt and pepper.
Chill in the fridge and serve with hot bread..
Aubergine
in tomato sauce
1-2
aubergines, sliced lengthways
120ml/4¼ fl oz olive oil
For the tomato sauce
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
400g tin chopped tomatoes
1 tsp fresh oregano
For the topping
1 ball of buffalo mozzarella, sliced
Preheat the oven to 190C/375F/Gas 5. Heat the oil in a large pan. Add
the aubergine slices and fry until golden brown. Drain on some kitchen
towel. Prepare the tomato sauce by heating the oil in a pan. Add the
onion and garlic and fry gently until the onion is translucent. Stir
in the celery and carrot and fry for a further two minutes. Tip in the
tomatoes and add the oregano. Season with salt, black pepper and a
pinch of sugar and leave to simmer, stirring occasionally, for 15-20
minutes. Use a hand blender to blend the sauce until smooth. Layer the
aubergine slices with the tomato sauce in a 5cm/2 inch deep casserole
dish. Top with the sliced mozzarella and bake for 20-25 minutes or
until the mozzarella has melted.Serve with bread and a green salad.
Spicy Aubergine
Sauce
1 onion 2 cloves garlic
1 aubergine 5 tomatoes
1 small chilli (deseed for less fire)
salt and pepper to taste
1 tbs olive oil
Chop all ingredients up into smallish pieces (and mince the chilli and garlic). Heat a bit of olive oil in the pan and then add the ingredients and cook for 30 mins with the lid on while you boil the pasta. Mix and serve with cheese. For a pasta bake, slightly undercook the pasta then mix in the sauce and tip the lot into a pie dish, top with cheese and bake for a further 20 mins. Lovely with a fresh green salad.
Sicilian aubergine stew.
Olive oil (3-4 tbs) 2 aubergines cut into large chunks
1 tsp dried oregano small onion-finely chopped
small bunch parsley 2 cloves garlic-finely chopped
2 tbs capers, rinsed, soaked & drained
handful of green olives- stones removed
2-3 tbs herb vinegar 5 large ripe tomatoes, chopped
Pour 2 tbs of olive oil into a large pan over a medium heat. Add the aubergine chunks and oregano, season with a little salt and stir around so the aubergines are evenly coated with oil. Cook on a high heat for around 5 minutes – shaking the pan now and again so they don’t stick. (Depending on the size of your pan – you may need to cook the aubergines in batches.). When the aubergines are nice and golden, add the onion, garlic and parsley and continue cooking for a couple of minutes. Add a little more olive oil if you feel it’s getting a bit dry. Ass the capers and olives and the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season with salt, pepper and a little more vinegar. Drizzle with a little more olive oil & some of the chopped parsley before serving.
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