What makes this dish special
This baked aubergine dish is a flavorful and visually appealing vegetarian option, perfect as a side dish or a light main course. The aubergine, also known as eggplant or brinjal, is carefully slit and salted to draw out excess moisture, ensuring a tender texture. The filling is a delightful mix of mashed potatoes, cheese, cream, and a medley of spices, creating a rich and savory flavor profile. The addition of chili flakes, mixed herbs, coriander, and green chilies adds a touch of heat and freshness. Topped with grated cheese and baked to a golden brown, this dish is a delightful combination of textures and tastes. It pairs well with garlic toast or soup, making it a versatile and satisfying meal.
Recipe
Ingredients: * Aubergine (3, longitudinal in shape) * Potatoes (3 medium, boiled, peeled, and mashed) * Fresh cream (2 Tbsp) * Lemon juice (1 tsp) * Cheddar cheese (1 Tbsp, optional) * Processed cheese (1 Tbsp, grated) * Red chili flakes (1 tsp) * Mixed herbs (1 tsp) * Salt (to taste) * Coriander (1 Tbsp, finely chopped) * Green chillies (1 tsp, finely chopped) * Processed cheese (for topping, as required) * Oil
Instructions:
- Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit) on bake mode.
- Make slits on the aubergine, as shown in the video. Apportion salt and leave aside for 10 minutes.
- Mix all the ingredients for the stuffing.
- Squeeze the aubergines to remove water. Oil the baking dish and the aubergines. Stuff well. Oil lightly on top.
- Cover with aluminum foil and bake for 40-45 minutes, until the aubergine is tender. Check with a fork or knife to ensure it is tender.
- Remove the foil. Top with grated cheese and bake for 15 to 20 minutes, until the cheese is golden brown.
- Serve hot.
Cooking tip: Use thick cream, not thin cream, to avoid a watery stuffing.
Architecture Tip
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