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Aubergine Soup
Serves 4 - 6
Ingredients
3 Tablespoons oil
1 onion chopped
1 carrot chopped
2 sticks celey chopped
1 garlic clove chopped
1.5 lbs aubergine peeled and chopped
2 pints vegetable stock
2 tablespoons roughly chopped basil
2 tablespoons grated cheese (I use Parmesan)
4 oz doble cream
Method
Heat the oil and add all the vegetables.
Cook over low heat for 15 mins with the lid on, stirring frequently.
Add the stock, bring to the boil and simmer for 1 hour.
Take off the heat and add the basil.
Put through the liquidiser in batches.
Add the cheese and the cream and seasoning if required.
Reheat without boiling.
Delicious - serve and enjoy.
Stuffed Aubergine Rollovers in tomato sauce
Serves 2
All the ingrediens are optional. Add what you like and subtract what you don't.
Ingredients for Aubergine Rollovers.
1 large aubergine sliced into long slices
Oil for grilling or frying
Stuffing mix
3 oz grated cheddar cheese (keep 2oz for the top dressing)
4 oz grated cheshire cheese
2 oz chopped olives
1 oz pine nuts
1 teasp chopped parsley
1 teasp chopped basil
pinch nutmeg
1/2 tablespoon liquid - white wine, stock, water
Method
Grill or fry the aubergine slices
Put all the stuffing mix in a bowl and mix together(keeping the 2 oz cheddar aside for the top)
Place spoonfuls of the stuffing mix on one end of the aubergine slice and fold the other end over the top.
Tomato Sauce
Make your own favourite tomato sauce or this one.
Ingredients
A little oil for frying
1 small onion chopped
1 clove garlic chopped
1 tin tomatoes
1 tablesp tomato puree
pinch of sugar
1 bay leaf
A little fresh parsley
Pinch dried oregano
Method
Saute the onion and garlic in the oil til soft
Stir in the tomatoes, tomato puree, sugar, oregano, bay leaf and seasoning.
Simmer for 10 mins.
Remove the bay leaf and liquidise the mixture.
Stir in the parsley.
Make up the dish
Pour half the tomato sauce into an ovenproof serving dish.
Lay the aubergine rollovers in the mixture and pour over the remaining sauce.
Sprinkle the tops of the aubergines with the remaining cheddar cheese.
Cover with tinfoil and bake at 180 (350) for 20 - 25 mins.
Serve in the dish with
garlic bread, side salad, pasta or whatever you like
and enjoy.
Serves 4 - 6
Ingredients
3 Tablespoons oil
1 onion chopped
1 carrot chopped
2 sticks celey chopped
1 garlic clove chopped
1.5 lbs aubergine peeled and chopped
2 pints vegetable stock
2 tablespoons roughly chopped basil
2 tablespoons grated cheese (I use Parmesan)
4 oz doble cream
Method
Heat the oil and add all the vegetables.
Cook over low heat for 15 mins with the lid on, stirring frequently.
Add the stock, bring to the boil and simmer for 1 hour.
Take off the heat and add the basil.
Put through the liquidiser in batches.
Add the cheese and the cream and seasoning if required.
Reheat without boiling.
Delicious - serve and enjoy.
Stuffed Aubergine Rollovers in tomato sauce
Serves 2
All the ingrediens are optional. Add what you like and subtract what you don't.
Ingredients for Aubergine Rollovers.
1 large aubergine sliced into long slices
Oil for grilling or frying
Stuffing mix
3 oz grated cheddar cheese (keep 2oz for the top dressing)
4 oz grated cheshire cheese
2 oz chopped olives
1 oz pine nuts
1 teasp chopped parsley
1 teasp chopped basil
pinch nutmeg
1/2 tablespoon liquid - white wine, stock, water
Method
Grill or fry the aubergine slices
Put all the stuffing mix in a bowl and mix together(keeping the 2 oz cheddar aside for the top)
Place spoonfuls of the stuffing mix on one end of the aubergine slice and fold the other end over the top.
Tomato Sauce
Make your own favourite tomato sauce or this one.
Ingredients
A little oil for frying
1 small onion chopped
1 clove garlic chopped
1 tin tomatoes
1 tablesp tomato puree
pinch of sugar
1 bay leaf
A little fresh parsley
Pinch dried oregano
Method
Saute the onion and garlic in the oil til soft
Stir in the tomatoes, tomato puree, sugar, oregano, bay leaf and seasoning.
Simmer for 10 mins.
Remove the bay leaf and liquidise the mixture.
Stir in the parsley.
Make up the dish
Pour half the tomato sauce into an ovenproof serving dish.
Lay the aubergine rollovers in the mixture and pour over the remaining sauce.
Sprinkle the tops of the aubergines with the remaining cheddar cheese.
Cover with tinfoil and bake at 180 (350) for 20 - 25 mins.
Serve in the dish with
garlic bread, side salad, pasta or whatever you like
and enjoy.
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