Italian Stuffed Aubergines
Apart from
tasting superb this is particularly pretty to look at. I like to serve it as a
first course, but with a salad and some good bread it would make a lovely
supper dish for two people. Vegetarians can replace the anchovies with an
extra teaspoon of capers.
Serves : 2
as a Light Supper or 4 as a Starter
Ingredients:
1 Medium to
Large Aubergine,
about 12 – 14oz / 350 – 400g
2 tbsp Olive Oil
3 Large Ripe Tomatoes
1 Medium Onion, finely
chopped
1 Large Clove Garlic,
crushed
1 Level tbsp Torn Fresh Basil
Leaves
2 Level tsp Sun-Dried
Tomato Paste
6 Drained Anchovy
Fillets, chopped
1 Rounded tbsp Drained Small Capers
5oz / 150g Mozzarella,
drained
1½ Level
tbsp Fine Fresh Breadcrumbs
2 Level tbsp Parmesan
(Parmigiano Reggiano),
freshly grated
8 Basil Leaves,
lightly oiled
Salt and Freshly
Milled Black Pepper
Instructions:
1.
Pre-heat
the oven to Gas Mark 4 / 350°F / 180°C.
2.
First of
all, wipe the aubergine
and trim off the stalk end, then use the very sharpest knife you have to cut it
lengthways into 8 thin slices about ¼ inch / 5mm thick. When you get to the
bulbous sides these slices should be chopped into small pieces and kept aside
for the filling.
3.
Now arrange
the slices of aubergine
in rows on the baking sheet, then brush each slice
lightly with olive
oil and season with salt
and pepper.
4.
Pop them
into the oven on a high shelf and let them pre-cook for 15 minutes, by which
time they will have softened enough for you to roll them up easily.
5.
Next pour
boiling water on the tomatoes
and after 1 minute drain and slip the skins off.
6.
Then cut
each tomato in
half and, holding them in the palm of your hand, gently squeeze them until the
seeds come out – it's best to do this over a plate or a bowl.
7.
Now using
a sharp knife, chop the tomatoes
into approximately ¼ inch / 5mm dice.
8.
Now heat 1
tablespoon of the oil
in a large solid frying pan and fry the onion, chopped aubergine and
crushed garlic for
about 5 minutes.
9.
Then add
the chopped tomatoes,
torn basil leaves and
tomato paste and
continue to cook for about another 5 minutes.
10.
Give
everything a good seasoning and add the chopped anchovies and capers.
11.
Then
remove the pan from the heat and let the mixture cool slightly.
12.
Now chop
the Mozzarella
into very small dice.
13.
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.
14.
On top of
that, put an equal amount of stuffing ingredients, leaving a border all round
to allow for expansion.
15.
Roll up the
slices and put them in the baking dish, making sure the overlapping ends are
tucked underneath.
16.
Finally
brush each one with oil,
combine the fresh
breadcrumbs and grated Parmesan, sprinkle
the mixture over them, pop a basil leaf on top, then
bake in the oven (same temperature) for about 20 minutes and serve immediately.
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