Stuffed aubergine recipes
Our top 3 of 4 Stuffed aubergine recipes
Be the first to commentAdd comment
- 3 Aubergines
- 250g Minced beef
- 400g Plum tomatoes. skinned. de-seeded and copped
- 1 Green pepper. de-seeded and chopped
- 1 Red pepper. de-seeded and chopped
- 1 Onion. chopped
- 1 Leek. chopped
- 100g Manchego cheese (cheddar is a good alternative)
- 2 Garlic cloves. chopped
- 2 tbsp Olive oil
- to taste Salt and black pepper
- Preheat the oven to 180C / 350F / gas Mark 4.
- Cut the aubergines in half lengthways and scrape out the flesh, leaving the skin as a shell. Reserve the flesh and finely chop.
- Heat the oil in a large pan and cook the minced beef until brown. Add the aubergine flesh and the other vegetables. Cook for a further 15 minutes or until the mince in cooked and the vegetables are soft. Season to taste.
- Place the aubergine shells onto a baking sheet and fill with the mince and vegetable mix. Cover with cheese and bake for around 20 minutes or until the cheese is melted. Serve immediately.
- To skin the tomatoes, cut an X in the skin at the base of the fruit, taking care not to cut the flesh. Put the tomatoes in a large bowl and cover with boiling water. Leave for approximately 20 seconds depending on the ripeness of the tomatoes. When the skin starts to peel away, replace the hot water with cold water. Peel the skins away from the tomatoes.
- 1 medium to large aubergine, about 12-14 oz (350-400 g)
- 2 tbsp olive oil
- 3 large ripe tomatoes
- 1 medium onion, finely chopped
- 1 large clove garlic, crushed
- 1 tsp basil leaves (torn)
- 8 basil leaves, lightly oiled
- 2 tsp sun-dried tomato paste
- 2 tbsp drained small capers
- 150g Mozzarella, drained
- 1 ½ tbsp fresh breadcrumbs
- 2 tbsp Parmesan, freshly grated
- salt and milled black pepper
- Pre-heat the oven to gas mark 4, 350°F (180°C)
- Prepare the aubergine by trimming off the stalk end, then cut it lengthways into 8 thin slices about ¼ inch (5 mm) thick. When you get to the bulbous sides these slices should be chopped into small pieces and kept aside for the filling.
- Arrange the slices of aubergine on a baking sheet, then brush each slice lightly with olive oil and season with salt and pepper. Place on a high shelf in the oven and let them pre-cook for 15 minutes, until softened enough for them to be rolled up easily. Next pour boiling water on the tomatoes and after 1 minute drain and remove the skins. Cut each tomato into 1/4 inch dice.
- Now heat 1 tablespoon of the oil in a large frying pan and fry the onion, chopped aubergine and crushed garlic for about 5 minutes. Add the chopped tomatoes, torn basil leaves and tomato paste and continue to cook for about another 5 minutes. Season well and add the capers. Then remove the pan from the heat and let the mixture cool slightly. Now chop the Mozzarella into very small dice.
- As soon as the aubergines are cool enough to handle, sprinkle each one with chopped Mozzarella, placing it all along the centre of each slice. On top of that, put an equal amount of stuffing ingredients, leaving a border all round to allow for expansion. Roll up the slices and put them in a baking dish, making sure the overlapping ends are tucked underneath. Finally brush each one with oil, combine the fresh breadcrumbs and grated Parmesan, sprinkle the mixture over them, place a basil leaf on top, then bake in the oven (same temperature) for about 20 minutes and serve immediately.
Be the first to commentAdd comment
- 3 large aubergines cut lengthways
- 2 large red peppers halved and deseeded
- 3 tbsp. olive oil
- 225g cous cous
- 600ml hot vegetable stock
- 1 tbsp. vegetable oil
- 2 tbsp. cumin seeds
- 6 cloves garlic- peeled and finely chopped
- 50g raisins
- 400g tin chick peas
- 3 tbsp. fresh basil chopped
- 3 tbsp. fresh mint chopped
- 3 tbsp. fresh coriander chopped
- to taste Salt and freshly ground black pepper
- -------- Garnish:
- 1 tbsp. Dust with paprika
- Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
- Score the flesh of the aubergine and place on a baking sheet lined with baking parchment paper. Drizzle with 2 tablespoons of olive oil.
- Bake for 25 minutes.
- Meanwhile pre-heat the grill to its highest setting. Place the red peppers on a baking tray. Brush with 1 tablespoon of olive oil.
- Grill the peppers for 10 minutes or until blackened. Remove immediately, put into a dish and cover with cling film. Leave to cool.
- Remove the aubergine from the oven and scoop out the flesh leaving a 1 cm / ½ inch thick shell next to the skin.
- Chop the removed flesh and set aside.
- Pour the hot stock over the cous cous. Cover with cling film and set aside.
- Heat the vegetable oil in a medium sized frying pan. Sauté the cumin seeds for 1 minute and then add the garlic, and chopped aubergine flesh. Cook for 10 minutes or until soft.
- Peel the skins off the red peppers and roughly chop the flesh. Add to the aubergine.
- Stir the aubergine mixture into the cous cous. Add the chick peas, raisins, chopped basil and mint and half the coriander.