Monday, 21 May 2012

Baked Aubergines

I’m a big fan of aubergines and always wanted to try to bake the flesh inside the shells and the result was a lovely recipe perfect for a light spring meal. For crunchiness the breadcrumbs does the trick and it make the whole difference.

2 aubergines
2 cloves of garlic smashed
½ onions chopped
1 tbsp pine nuts
10 plum tomatoes cut in half
4 tbsp breadcrumbs
Chives chopped
Black pepper

1 – Cut the aubergines in half and scoop out most of the flesh, leaving a 5mm border around the edge. 
2 – Chop the flesh and set aside
3 – Fry the garlic and the onions until tender
4 – Add all the ingredients apart from the tomatoes and the breadcrumbs and stir for about 10 minutes
5 – Add the tomatoes and stir for another 4 minutes
6 – Turn the fire off and add the breadcrumbs and mix well
7 – Pour the mixture in the aubergines shells and bake it for 25 minutes at 180c.

It goes well with rice and a spinach leaf salad. Enjoy!

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