Sunday, September 20, 2009
Stuffed baby aubergine (eggplant)
I saw a pack of 8 baby aubergine at the shop the other day and bought them on a whim, with no idea what to do with them. Finally, I decided to wing it and try something I vaguely remembered from one or other cooking show on the BBC food channel.
8 baby aubergine, sliced from tip to almost stem in a cross.
1 medium onion, finely diced
heaped teaspoon finely diced garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
2 tablespoons finely diced fresh parsley
about half a cup of finely grated Grano Padano or Gruyere cheese
Fry the onions in some butter until translucent and starting to go brown (about 10 minutes or so). Remove from the heat and place into a bowl. Add all the other ingredients and mix. Add enough olive oil to just start combining all the ingredients and then, using a teaspoon, stuff the mixture into each slit on the aubergines.
Bake in a preheated oven at around 180C for about 20 - 30 minutes, until a toothpick easily goes through the skin of the aubergine.