Monday, 28 February 2011

Stuffed Aubergine & Potato Bravas

To Make It:
Scoop out the insides of the Aubergine, chop up & add to pan of oil
(Put Aubergine skins into the oven with olive oil, cook for 20mins 180)
Salt & Pepper
3 Garlic cloves
1 Onion
Tin of plum tomatoes
Tomato puree/das or red wine
Once all cooked up together for around 15/20mins and the Aubergine skins have cooked in the oven fill the skins with the mixture
Stale bread 1 or 2 slices/chunks in the blender (or crumble with hands)
Parsley (add last minute just to the breadcrumbs)
Now add the bread crumbs, parsley and parmesan S & P on top of the Aubergines.
Cook for a further 10mins or grill for the same on low.

Potato Bravas- A Rosemary roasted potato in a sweet paprika/tomato chilli sauce.

No comments:

Post a Comment