BAKED AUBERGINE STUFFED WITH ITSELF AND SOME OTHER STUFF
(@NickRunner - Rogue recipes)
I invented this one on the fly one evening with whatever was available in the house.
What you need (to feed two)
2 aubergines (also called eggplants or brinjals)
1 sweet green pepper
1 handful of raisins
1 medium size potato
Some parmesan cheese
1 clove of garlic
A gob of butter
A splash of milk
1 tablespoon of olive oil
1 teaspoon of salt
A pinch of pepper
A pinch of cumin
Some tin foil
What you do
Pre-heat the oven to 220 Celsius.
Boil the potato in a bigger pot than is necessary for just one potato until it is soft.
Slice the aubergines in two, top to bottom.
Scoop out the softer flesh on the inside, leaving about 1cm of flesh under the skin.
Chop up the bacon, onion, scooped aubergine flesh, green pepper and garlic in small pieces.
Fry the bacon half-way in a saucepan.
Add the aubergine flesh, onions and garlic to the saucepan and fry until soft – add a bit of oil if things get too dry. Add pepper and cumin to taste.
Add the green pepper and raisins and fry everything a bit more.
Drain the water from the big pot, mash up the potato in the pot, adding a little milk and/or butter to make it nice and sticky.
Add the contents of the saucepan to the mashed potato and stir everything together so that it is all nice and mixed up.
Rub the insides of the aubergines with olive oil and then lightly sprinkle with salt.
Line the insides of the aubergines with grated parmesan cheese.
Scoop the stuffing from the pot into the halved aubergines. Tamp it down tightly with the back of a spoon so that the stuffing is flush with the top of the aubergines.
Put the matching halves together so that the aubergines look whole again and wrap each one tightly in tinfoil, shiny side on the inside.
Pop them in the oven for 30 minutes.
Unwrap the aubergines (the skin should be moist and soft enough to slice with a table knife) and separate the halves.
Sprinkle some grated parmesan over everything as a finishing touch, and it’s done!