Aubergine Recipe 2
Ingredients (Serves 2 as a main course)
1 aubergine (halved)
1 carrot (diced)
2 sweet peppers (deseeded and diced)
Half a large onion (cut into 1" strips)
Closed cup mushrooms (diced)
Olive oil
Chopped herbs (I used basil-infused olive oil, 4" sprig fresh rosemary, 2 large pinches dried sage and some thyme)
Cherry tomatoes (halved)
Grated cheese (I used Mimolette, a nutty, red cheese from france)
Method
Preheat oven to 200C. Put aubergine in a roasting tray, slosh with olive oil (or dot with butter), cover with foil and bake until tender - around 30 minutes. Put carrot, peppers and onion in another roasting tray, slosh liberally with olive oil, sprinkle with herbs and toss. Put in oven and leave for upto 30 minutes, but really until the aubergine is done. After 20 minutes, stick a sharp knife in the aubergine - the edges should be soft and middle firm. It'll be done when the middle is soft. Add the tomatoes and mushrooms to the veg mixture and toss again. Return to oven.
Once the aubergine is done, heap the veg on top of it, sprinkle with cheese, and grill until melted / bubbly (to taste). Serve with remaining veg on the side, and crusty wholemeal bread.
Variation 1
Cut the aubergine into 1" cubes and roast with the rest of the veg. Put cheese over the whole lot, return to grill, then serve.
Varation 2 (what the receipe was actually like when I ate it in a restaurant!)
Substitute courgette for aubergine, 1 per person. Don't halve before baking, but halve once done and pile veg on top with cheese to serve.
Use fresh flat-leaf parsley instead to garnish and omit thyme from roasting.
Substitue swede for carrot.
1 aubergine (halved)
1 carrot (diced)
2 sweet peppers (deseeded and diced)
Half a large onion (cut into 1" strips)
Closed cup mushrooms (diced)
Olive oil
Chopped herbs (I used basil-infused olive oil, 4" sprig fresh rosemary, 2 large pinches dried sage and some thyme)
Cherry tomatoes (halved)
Grated cheese (I used Mimolette, a nutty, red cheese from france)
Method
Preheat oven to 200C. Put aubergine in a roasting tray, slosh with olive oil (or dot with butter), cover with foil and bake until tender - around 30 minutes. Put carrot, peppers and onion in another roasting tray, slosh liberally with olive oil, sprinkle with herbs and toss. Put in oven and leave for upto 30 minutes, but really until the aubergine is done. After 20 minutes, stick a sharp knife in the aubergine - the edges should be soft and middle firm. It'll be done when the middle is soft. Add the tomatoes and mushrooms to the veg mixture and toss again. Return to oven.
Once the aubergine is done, heap the veg on top of it, sprinkle with cheese, and grill until melted / bubbly (to taste). Serve with remaining veg on the side, and crusty wholemeal bread.
Variation 1
Cut the aubergine into 1" cubes and roast with the rest of the veg. Put cheese over the whole lot, return to grill, then serve.
Varation 2 (what the receipe was actually like when I ate it in a restaurant!)
Substitute courgette for aubergine, 1 per person. Don't halve before baking, but halve once done and pile veg on top with cheese to serve.
Use fresh flat-leaf parsley instead to garnish and omit thyme from roasting.
Substitue swede for carrot.