Aubergine

Basic Cooking Instructions
Cut off stem and flower ends. Cut into 1cm slices, sprinkle with salt and leave for 30-45 minutes. Rinse and pat dry. Fry in oil for 5-10 minutes. May be baked whole (with both ends intact) at 180C/Gas 4 for 45-60 minutes. Serve with a little soured cream.
Freezing Instructions
Cut into slices. Blanch for 5 minutes. Pack in rigid containers interleaved with paper. May be cooked from frozen, but become very soft and disintegrate easily.
Recipes
Stuffed aubergines
2 small aubergines (approx 100g each) .......oil for brushing
2 medium eggs..................................................1 teaspoon Marmite,
150g chopped mixed nuts...............................1 onion, chopped
2 sticks celery.................................................. chopped 100g cheese,grated
1 clove garlic,crushed......................................1 teaspoon fresh herbs
Cut the aubergines in half and scoop out the flesh, leaving a shell about half a centimetre thick. Roughly chop the flesh, sprinkle with salt and leave to drain for 30 minutes. Meanwhile. Mix other ingredients to make stuffing. Brush the shells with oil and place in a shallow ovenproof dish. Rinse and drain aubergine flesh and add to stuffing. Pile into the prepared shells and bake at 200C/Gas 6 for 30 minutes. Serves 4
Aubergine bake
1 large aubergine, sliced
1 red pepper .................................................1 yellow pepper
1 onion, finely chopped ................................1 carrot, finely chopped
1 stick celery, finely chopped ......................1 clove garlic, crushed
2 tablespoons oil ............................................700g passata
4 tablespoons basil leaves ............................100g prosciutto (optional)
100g parmesan, grated .................................200g mozzarella
Cut the peppers in half and grill until softened and skins are black. Cool in a plastic bag and then remove skins and seeds. Slice aubergines lengthways and sprinkle with salt. Drain for 20 minutes, then rinse and pat dry with kitchen paper. Fry onion, celery, carrot and garlic until soft. Add passata and simmer for 10 minutes until begins to thicken. Add torn up basil leaves and season to taste. Brush aubergine slices with oil and grill for 3-4 minutes each side until softened and browned. Spread a layer of sauce in an ovenproof dish. Top with a layer of aubergine, a third of the cheese and a third of the prosciutto. Continue layers, finishing with a layer of sauce. The remaining cheese and drizzle with oil. Bake at 190C/Gas 5 for 40 minutes until golden. Serves 4.