AUBERGINE EGYPTIAN

AUBERGINE EGYPTIAN

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INGREDIENTS

8-10 nos. small aubergine

1 cup tricolored bellpeppers, cut into small dices

½ tbsp. garlic, minced

1 tbsp. grated cheddar cheese

Parmesan cheese to gratinate

Oil for frying

For tomato sauce:

6 nos. blanched tomatoes, pureed

1 tbsp. garlic

5-6 basil leaves, shredded

1 tbsp. olive oil

Salt to taste

Pepper to taste

Sugar to taste

DIRECTIONS

  1. Cut aubergine in half lengthwise and deep fry it in hot oil for 3-5 minutes. Strain from the oil, scoop out the pulp of aubergine and chop it.
  2. Now in a hot pan take some oil and put garlic, cook until garlic is light brown. Add bellpeppers and cook for 2 more minutes. Add aubergine’s pulp and add 3 tbsp. of tomato sauce and cook for another 3-4 minutes. Remove from the heat, add cheese, mix and adjust seasoning.
  3. Stuff the mixture into aubergines.
  4. To make tomato sauce, take olive oil in a hot pan and add garlic into it. Cook until garlic become light brown. Add tomato puree, add salt, sugar and cook for 10-15 minutes. Add basil leaves and cook for more 10 minutes on simmer. Adjust seasoning.
  5. Now in a baking dish spread tomato sauce on base and place stuffed aubergines on it. Sprinkle parmesan cheese on top of aubergines and gratinate under salamander until golden brown.
  6. Garnish with fresh basil or chopped parsley and serve hot.

 

 

News Reporter

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