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Aubergine & Potato Bake

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 large aubergines (egg plant), sliced
1 tsp salt
1 large onion, chopped
oil for frying
400g (14 oz) can of tomatoes
1 tsp oregano
salt and pepper to taste
110 g (4 oz) garlic sausage, sliced
1 lb (450 g) potatoes, sliced
2 tomatoes, sliced
1 tbsp dry breadcrumbs
2 tbsp Parmesan cheese, grated

Cooking Instructions

  1. Put the sliced aubergines into a bowl and sprinkle with salt. Allow to stand for 30 minutes.
  2. Rinse and pat dry with kitchen paper.
  3. Fry the onion in 2 tbsp of oil until soft.
  4. Add the can of tomatoes, oregano and seasoning to taste.
  5. Cover and simmer gently for 20 minutes, then add the garlic sausage.
  6. Fry the aubergines and potato slices separately in a frying pan with sufficient oil to stop them sticking to the pan.
  7. Put layers of aubergine, potato slices and tomato mixture into a greased casserole finishing with a layer of mixed aubergine and potatoes.
  8. Cover with fresh tomato slices, sprinkle with breadcrumbs and cheese.
  9. Bake in the oven 180°F (350°C) gas mark 4 for 30 minutes, then brown under a hot grill. 

Aubergine & Spinach Vegan Curry

Monday, November 9, 2009 at 03:42PM
Filed in: Diary Recipes
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Ingredients

For the curry

  • 4 large aubergines
  • 1 large onion
  • 1 large bag of spinach
  • 3 tins of chopped plum tomatoes
  • 1 bunch of coriander
  • vegetable oil
  • 4 cloves of garlic

For the spices

  • 2 tsp of ginger powder
  • 2 tsp of cumin powder
  • 2 tsp of garam masala powder
  • 1 tsp of tumeric powder
  • 1 tsp of chilli power
  • 1 tsp of mustard seeds

For the quinoa

  • 1 pack of quinoa (a handful of quinoa per person plus one for good luck!)
  • 1 fresh lemon

Method: How to make mashed aubergine and spinach curry with quinoa and chapatti bread

For the curry

1. Preheat oven to 200°c

2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.

3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.

4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.

5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.

6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.

7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.

8. If possible leave the curry for a couple of hours to stand and reheat just before serving.

For the quinoa

1. Put the quinoa in a pan and add just enough boiling water to cover the grains.

2. Boil until translucent and simmer gently with the pan covered for about 5 mins.

3. Remove from the heat and leave the pan covered.

4. Add the juice of a freshly squeezed lemon and keep covered until serving time.

5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.

For the Chapattis

Remove chapati's from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.

Moussaka

Saturday, January 1, 2005 at 09:20PM
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Ingredients

700g (1lb) shoulder of lamb. (boneless weight)
700g (1lb) aubergines
175g (6oz) onions
225g (lb) tomatoes
150ml (5fl oz) olive oil
5ml (1 tsp) ground allspice
15ml (1 tbsp) chopped parsley
425ml (3/4 pint) bechamel sauce
Salt
Freshly ground black pepper

For the sauce:
1 large egg
large pinch grated nutmeg
75gr (3oz) Cheddar cheese

Cooking Instructions

  1. Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6mm (1/4") thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.
  2. Peel and slice the onions; peel, de-seed and chop the tomatoes.
  3. When ready to cook, pat the aubergine slices dry with paper.
  4. Heat 45ml (3 tbsp) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
  5. When all are fried, make the oil in the pan up to 30ml again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
  6. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
  7. Heat oven to 180-C (350 F), gas mark 4.
  8. In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
  9. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
  10. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
  11. Bake in the oven for 45 minutes until the topping is golden and bubbling. 

Stuffed Aubergine

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 Aubergine
50g ham
1 tomato, skinned and chopped
50g breadcrumbs
Half an onion, finely chopped
1 tbsp fresh parsley, chopped
Seasoning to taste
175g Cheddar cheese, grated
Serves: 4

Method

  1. Halve the aubergines and remove the flesh leaving about half an inch thickness.
  2. Roughly chop the flesh and mix together with all the other ingredients (but only about a third of the cheese).
  3. Put the aubergines in an ovenproof dish and fill with the mixture. Sprinkle with the rest of the cheese.
  4. Cover with foil and cook for 20 minutes at Gas Mark 6/200C then remove foil and put back in the oven until crisp and golden on top. 

Seasonal Roasted Organic Vegetables

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Use Available Organic Seasonal Vegetables, typically:
ROASTED BEETROOT IS A MUST - IT IS DELICIOUS !

Beetroot
Broccoli
Cauliflower
Purple Sprouting
Parsnips
Squashes
Jerusalem Artichokes
Celeriac
Swedes Potatoes
Carrots
Onions
Garlic
Courgettes
Aubergine
Peppers
Leeks
Turnips
Olive Oil
Salt (for reducing moisture in Courgettes and Aubergine)

Cooking Instructions

Peel or wash a selection of seasonal organic vegetables and prepare as follows:

  1. Cut vegetables into large chunks (see Tip)
  2. Add several whole cloves of Garlic to the vegetables and place in a large mixing bowl.
  3. Lightly sprinkle with olive oil and mix together (using your nice clean hands) to ensure all the vegetables are coated.
  4. Place vegetables in a roasting dish and cook in the oven on a medium heat until golden.
  5. To avoid overcooking add Courgettes and Aubergine half way through cooking.

(Tip: Courgettes and Aubergine can be sprinkled with salt, placed in a colander and left to drain in the sink for approximately 30 minutes. This will help to remove excess moisture, wash off salt and pat dry) 

Vegetarian Moussaka

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 cup (6 oz, 175 g) of lentils
5 medium potatoes
2 medium onions, sliced
Oil for frying
2 large flat mushrooms, cut into thick slices
1 clove of garlic, minced
One 14-oz (400 g) can of tomatoes
1 tsp. ground cinnamon
1 large aubergine
2 tbsp. oil (for the sauce)
1 tbsp. flour
1¼ cups (10 fl oz, 300 ml) milk
1 egg
Salt to taste

Cooking Instructions

Oven: Pre-heat to 400F (200C)

Start by cooking the lentils in plenty of boiling water until just soft - about 20 to 30 minutes.

While the lentils are cooking, peel the potatoes and cut them into thin slices. Cover with salted water, and bring to the boil. Boil for about 20 minutes or until they are just beginning to soften.

Heat the oil in a skillet and add the chopped onions. Cook for a few minutes. Then add the garlic, mushrooms, tomatoes and cinnamon.

Next, cook the aubergine. Cut it into thin slices, and broil or roast on a medium heat for about 30 minutes, turning once (if necessary, baste with a little olive oil or butter to keep it moist). Alternatively, cook the whole aubergine on high power in the microwave for about three minutes or until it is soft; leave it to cool before cutting it into thin slices.

You are now ready to assemble the moussaka. Place the lentil mixture in an oiled oven dish. Cover the mixture with the sliced aubergine, and then with the sliced potatoes; these should cover the entire surface area.

Finally, make a white sauce. Heat the oil in a pan, stir in the flour, then gradually add in the milk. Keep stirring as the sauce thickens. Let the sauce cool, then stir in the beaten egg. Spread the sauce over the top of the moussaka.

Cover the dish, and bake for 45 minutes. Remove the cover for the last ten minutes of baking. 

Ratatouille

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes, or 1 x 14 oz (400 g) tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper

Cooking Instructions

Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour ? the salt will draw out any bitterness along with excess moisture.

Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skins), then quarter them, take out the seeds and roughly chop the flesh.

To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. Dry the pieces of courgette and aubergine in kitchen paper, then add them to the saucepan. Next add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently, covered, for 30 minutes. After that time add the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off.