This substantial aubergine main course has an unusual flavour which is sure to keep your family, or guests, guessing as to the "secret" ingredient.
3 large aubergines
2 tsps freshly ground sea salt
Malt vinegar
2 tbsps sunflower oil
2 large onions, sliced
2 fresh green chillies, seeded and chopped
425 g (15 oz) can peeled tomatoes, chopped
1/2 tsp chilli powder
1 tsp crushed garlic
1/2 tsp ground turmeric
Vegetable oil, for deep-frying
4 tbsps natural yoghurt, or 1% fat fromage frais
1 tsp freshly ground black pepper
4 tomatoes, thinly sliced
180 g (6 oz) Edam cheese, finely grated
2 tsps freshly ground sea salt
Malt vinegar
2 tbsps sunflower oil
2 large onions, sliced
2 fresh green chillies, seeded and chopped
425 g (15 oz) can peeled tomatoes, chopped
1/2 tsp chilli powder
1 tsp crushed garlic
1/2 tsp ground turmeric
Vegetable oil, for deep-frying
4 tbsps natural yoghurt, or 1% fat fromage frais
1 tsp freshly ground black pepper
4 tomatoes, thinly sliced
180 g (6 oz) Edam cheese, finely grated
method
1. Cut the aubergines into 5 mm(1/4 inch) thick slices. Lay the slices in a shallow dish, and sprinkle with 1 tsp of the salt and enough malt vinegar to cover.
2. Allow the aubergines to marinate for 20-30 minutes. Drain thoroughly
3. Heat the sunflower oil in a frying pan, and fry the onions gently until they are golden brown. Add the chillies, chopped tomatoes, chilli powder, garlic, turmeric and the remaining salt. Mix well, and simmer for 5-7 minutes.
4. Remove the pan from the heat and leave the tomato mixture to cool.
5. Put the tomato mixture into a food processor, or liquidizer, and blend until smooth. Set aside.
6. Heat the vegetable oil for deep-frying, and deep-fry the drained, marinaded aubergines, until they are golden brown, approximately 2 - 3 minutes.
7. Drain the fried aubergine slices on absorbent kitchen paper.
8. Grease a large, deep baking dish and arrange half the fried aubergine slices, closely together, in the bottom of the dish.
9. Cover the aubergine slices in the dish with half the tomato sauce and half the yoghurt, or fromage frais. Sprinkle with the black pepper.
10. Place the remaining aubergine slices over the yoghurt and top with the remaining sauce and the remaining yoghurt.
11. Arrange the tomato slices on top and sprinkle with the grated cheese. Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 10-15 minutes, or until the cheese has melted and turned golden brown.
2. Allow the aubergines to marinate for 20-30 minutes. Drain thoroughly
3. Heat the sunflower oil in a frying pan, and fry the onions gently until they are golden brown. Add the chillies, chopped tomatoes, chilli powder, garlic, turmeric and the remaining salt. Mix well, and simmer for 5-7 minutes.
4. Remove the pan from the heat and leave the tomato mixture to cool.
5. Put the tomato mixture into a food processor, or liquidizer, and blend until smooth. Set aside.
6. Heat the vegetable oil for deep-frying, and deep-fry the drained, marinaded aubergines, until they are golden brown, approximately 2 - 3 minutes.
7. Drain the fried aubergine slices on absorbent kitchen paper.
8. Grease a large, deep baking dish and arrange half the fried aubergine slices, closely together, in the bottom of the dish.
9. Cover the aubergine slices in the dish with half the tomato sauce and half the yoghurt, or fromage frais. Sprinkle with the black pepper.
10. Place the remaining aubergine slices over the yoghurt and top with the remaining sauce and the remaining yoghurt.
11. Arrange the tomato slices on top and sprinkle with the grated cheese. Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 10-15 minutes, or until the cheese has melted and turned golden brown.
serving amount
serves 6
rate this recipe
5.5
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