Monday, April 23, 2007

Recipe: Stuffed Aubergine

Before we start, you may want to look at the slide show, to have an idea what you are going to eat tonight. This dish goes very well with dark red wine (Merlot)...

Ingredients (Per Person):

  • 1 Aubergine
  • 1 Carrot
  • 1 Onion
  • 1 Glove of Garlic
  • 2 Table Spoons of Sweet Corn
  • Sunflower Oil
  • Butter
  • Grated Cheddar Cheese
  • Spices (Salt, Pepper, Chilli Powder, Garlic Granules, Sweet Paprika Powder, Black Mustard Seeds, Cumin Powder, Turmic Powder, Kitchen King (mix), Qasuri Methi (dried leafs)


First thing we are going to do is to chop onion and garlic. Then, grate carrot in to separate bow.
Next, cut the aubergine in half and take out the soft middle using sharp knife. Try not to damage the skin as we will use it later. Now, chop the insides of the aubergine into small cubes and put it in a bow.

Time to fry:

Heat the sunflower oil in heavy pan (not thin aluminium stuff you can buy for ½ pound). When the oil is hot, add spices and keep heating them on medium heat for a minute and half. Make sure that you do not burn the oil and spices as they will loose their taste and aromatic qualities.
Next added chopped onion and garlic and fly for another minute. After that, add grated carrot and keep frying until the carrot became soft (2-3 minutes). Added aubergine and sweet corn and fly for about 5 minutes, till aubergine cubics are soft.

Let's bake it all:

Turn on the over on 200°C. Meanwhile, cut thin slices of butter and place them into the two half of the aubergine's skin (try to stick them to the walls). Then, fill them equally with the fried mix and cover with grated cheddar cheese.
Put the two portions of aubergine on the baking tray and bake for 10-15 minutes.

Bonn Appetite!

I want to thank to Ms. J Chuksina, who taught me this recipe.

No comments: