Wednesday, 17 March 2010

Stuffed Aubergine/Eggplant

Ingredients: Serves 2
1 large aubergine (eggplant)
1 small onion or 1 shallot - peeled and chopped
2 large garlic cloves - crushed/chopped
2 tomatoes (medium) - roughly chopped (peeled if wanted but not necessary)
1 small/medium courgette - peeled and chopped
approx. 2-3 tblspns. Olive Oil
S&P, little oregano and basil (fresh or dried)
1 tblspn. fresh lemon juice

Cut the aubergine in half and scoop out some of the centre part and roughly chop it.
Place the two halves in an oiled/buttered ovenproof dish.
Put the rest of the ingredients, with the chopped aubergine, into a frying pan - saute them in the olive oil until just softened.
Season and taste.

You can microwave the chopped veggies until softened instead of frying them.

Pile the vegetable filling onto the two halves of the cut aubergines.
Just shake the dish so that the excess veggies slip to the bottom and add a small amount of water.
Pour a little more olive oil over the top.
Cover and bake at 190 deg.C for at least 45 mins to an hour - or longer, till the aubergines are well cooked and soft.

Serve hot or cold
This also reheats very well either in the oven or the micro.
( ..... is very nice served with sticky rice)

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