Skip to main content

Aubergine Boats

After a busy London Fashion Week the craving for simple, fresh and home cooked food was greatly needed. I love this recipe and there are so many ways to adapt it from adding mushrooms and peppers to even a little minced beef, but I enjoy it just like this...

Ingredients:
(Serves Two as a Main / Four as a Starter)

  • 2 Large Aubergines
  • 1 Garlic Clove, crushed
  • 400g Chopped Tomatoes
  • 40g Black Olives, pitted
  • 2 tbsp. Capers
  • 1 Buffalo Mozzarella (125g), sliced
  • Extra Virgin Olive Oil
Pre-heat oven to 180C.

Halve the aubergines lengthways and scoop out the middle leaving a 1cm border. Dice the flesh into small cubes, set aside.

Place the aubergine boats onto a greaseproof baking tray, and brush with a little olive oil. Bake for 20mins.

Heat approximately 2 tbsp. of olive oil in a pan then add the garlic for 1min. Stir in the diced aubergine and fry for 10mins followed by the chopped tomatoes, black olives and capers. Bring to the boil and simmer for 15mins.

Divide the filling equally between the aubergine boats, place the mozzarella slices over the top and put in the oven for 10mins.

Serve with salad or a few pieces of freshly cut lightly toasted bread.



Tried It? Liked It? Tweaked It? Let me know!

Patz x
Labels:

Comments

Post a Comment

Popular posts from this blog

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.         Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed. Time to get you
7 comments
Read more

Feta & Spinach Pizza Rustica

This recipe is a take on the "Matonella Materana", a fast food snack filled with ham and cheese that I adore when I visit my fatherland. My version is slightly healthier and by no means less tasty; it will be love at first bite !   Ingredients: (Serves Four-Six) Jus-Roll Puff Pastry  (x2 250g) Flour for dusting Tomato Puree 350g Feta Cheese 250g Spinach Leaves 1 Egg, beaten   Preheat Oven to 190C. You will need a standard oven baking tray approx: 36cm x 34cm Dust a clean surface with flour before placing the puff pastry pieces down for rolling, roll to the dimensions of your baking tray ensuring each piece fits snugly. Dust the baking tray with flour and lie the base piece of puff pastry onto the tray. Spread a generous amount of tomato puree on the pastry leaving a 1cm border all the way round the base. Crumble 200g of feta cheese onto the base, add the spinach keeping the 1cm border clear, then scatter the remaining 150g of feta cheese on top. Co
2 comments
Read more

Beetroot & Coconut Muffins

I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat! This recipe can be  easily transformed to become gluten free and vegan with just a couple of swaps. Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family...  INGREDIENTS  200g Wholemeal Spelt Flour  80g C oconut Sugar 1 tablespoon Organic Cacao Powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda  Pinch of Salt 150g cooked Beetroot 1 Free Range Egg (use the equivalent measurement of egg replacer if vegan)  100ml Almond Milk 40g Vegetable Oil 1 large Banana (mashed) 5 tablespoons Unsweetened Desiccated Coconut  Preheat your oven to 180°C and line the muffin moulds with paper cases. Combine all the dry ingredients and mix well: f lour, c oconut sugar, c acao powder,  baking powder,  bicarbonate of soda and s a
Post a Comment
Read more