This is a popular dish in Spain and very commonly made. My daughter made this on her very own !! She made 2 versions of this a vegetarian one and one with chicken. Actually you can stuff these aubergines with anything…even left overs!!! I will just guide you to the basics of making this.
2 plump aubergines, halved, make a few cuts on them and put them to bake in the oven till soft.
1 large onion chopped fine
3 red tomatoes, skinned and chopped fine
vegetables of your choice such as capsicum (bell pepper) , mushrooms, cabbage, carrots..all finely chopped
green chillies chopped if you want it spicy
a few garlic pods
salt to taste
1 teaspoon Nitu Didi excellent oregano
4 tablespoons of olive oil
grated cheese for the topping
heat a pan with the olive oil and add the onions, tomatoes, chopped vegetables and seasoning and cook this till its dry and pulpy. Cool. Scoop out the flesh from the aubergines and mix with the sauce. Pack this whole mixture back into the empty aubergines and sprinkle with grated cheese. Put into a preheated oven at 200 till the cheese melts.-
NITU DIDI TIP: the sauce can be made a day ahead to save time
FOR THE CHICKEN VERSION: brown minced or small boneless chicken pieces in onion and then add the tomatoes and proceed
FOR A FISH VERSION: boil and flake fish or prawns and add to the sauce
FOR A VEGAN VERSION: omit the cheese or use vegan cheese
FOR AN INDIAN VERSION: you can use spices such as coriander and cumin powder and garam masala
FOR A CURRY VERSION: add some curry powder
FOR A CHINESE VERSION: omit the tomatoes and use soya sauce and sweet n sour sauce instead!!
I think i have run out of versions…do you have anymore??????? 🙂
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