Aubergine Vegetarian Dishes
Hestelle Robinson
Turn a blue Monday purple with these yummy Aubergine Vegetarian Dishes. William Wilkins, well-know culinary guru, shares his tasty purple recipes with us.
Did you know…
Aubergine is effective in the treatment of high blood cholesterol?!
Aubergine Hotpot
Ingredients
- 1 Aubergine sliced length wise into slices 6mm thick
- 2 Potatoes, sliced 6mm thick
- 1 Onion in thin half-moon slices
- 2 big mushrooms in 6mm slices
- 2 tsp garlic flakes
- 2 tbsp soy sauce
- Thyme, basil, tarragon
- Salt & pepper
Method
- Make a layer of potato in the bottom of a deep oven proof dish.
- Continue with a layer of onion, one of aubergine and one of mushroom.
- Season with garlic flakes, soy sauce, herbs, salt&pepper.
- Continue to build layers until the dish is full to the top. Top layer must be potato.
- Roast in oven @ 190°C for 2 ½ hours.
- Serve so that each helping has some of each layer.
Aubergine (also known as eggplant or brinjal) is a large purple pear shaped vegetable. It has glossy purple skin and firm white flesh. It can be fried, baked, boiled, steamed or grilled and is popular in salad and dips.
Aubergine Artichoke Gratin
Ingredients
- 2 large aubergines
- 1 can artichoke bottoms
- 2 cups red wine
- 1 cup cream
- 1 cup grated cheddar cheese
- 2 tbsp onion flakes
- 2 tsp dried oregano
- 2 tsp cinnamon powder
- Salt and pepper to taste
Method
- Boil the aubergine in salted water until soft and allow to cool.
- Slice the aubergines into round slices 1cm thick.
- Slice the artichokes to thickness of ½cm.
- Layer the aubergine and artichoke in a glass oven dish to form a base. Use all the aubergine and artichoke.
- Sprinkle the herbs and onion over the base. Season to taste.
- Pour the wine over the base.
- Top with the cheese and pour over the cream.
- Bake in an oven at 180°C for 30 minutes.
Enjoy!
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