[ad_1]
The aubergine has an aura to it till it hits the oven. Numerous meals writers over time have argued over whether or not it must be salted to take away any bitterness (it shouldn’t) and whether or not it wants drenching in oil to prepare dinner (it doesn’t), however, when cooked within the oven, there’s just one means the aubergine will go, and that’s creamy – and, due to that, a baked aubergine is as standard in my home as a jacket potato. The one factor up for debate is what to stuff it with. Right here, I’ve used walnuts and peppers, loosely impressed by the Levantine dip muhammara.
Walnut-stuffed aubergines
I’ve (lastly) switched to reusable silicone baking liner, which works brilliantly. There’s loads of (doubtlessly therapeutic) chopping with this dish. Get your finest knife out and hold operating your knife backwards and forwards over the pepper and walnuts till they’re very finely chopped.
Prep 25 min
Prepare dinner 50 min
Serves 2 (or 4 as half of a bigger unfold)
2 giant aubergines, halved lengthways
Olive oil
1 giant brown onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
100g shelled walnuts, finely chopped
2 tbsp tomato puree
300g jarred purple peppers (drained weight), finely chopped
1½ tsp floor cinnamon
1 tsp floor cumin
1 tsp candy paprika
1 tsp nice sea salt
50g breadcrumbs
Leafy salad, to serve
Warmth the oven to 220C (200C fan)/425F/fuel 7 and line a big baking tray with greaseproof paper. Rating the flesh facet of the aubergine halves in a criss-cross sample and brush either side with oil. Lay on the tray flesh facet down, and bake for 25 minutes, till the flesh is softening, then take away (however hold the oven on).
Whereas the aubergines are baking, make the filling. Warmth 4 tablespoons of oil in a big frying pan over a medium warmth. When scorching, fry the onion, stirring, for about 10 minutes, till tender, golden and translucent, then add the garlic and walnuts and fry for 3 to 5 minutes, till aromatic.
Stir within the tomato puree and chopped peppers, fry for 3 minutes, then add the cinnamon, cumin, paprika and salt and fry for one more three minutes. Add the breadcrumbs and prepare dinner, stirring, for a few minutes, then hydrate with about eight tablespoons (120ml) of water and take off the warmth.
Distribute the onion combination throughout the aubergine halves, packing it down and into the cuts within the flesh, then return to the oven for 20 minutes, till the highest of the combination begins to catch and brown. Serve with a sprightly, leafy dressed salad.
[ad_2]
Source link
