Aubergines on Waffles
The cheese can be sprinkled on top of the aubergines and allowed to melt just before serving, without grilling, if preferred.
Ingredients
- 2 large aubergines cut into cubes
- salt
- 2 tablespoons vegetable oil
- 1/2 pint beef stock
- 4 teaspoons tomato puree
- 2 cloves garlic crushed (optional)
- 1/2 teaspoon dark soft brown sugar
- freshly ground black pepper
- 4 potato waffles
- 3 oz Cheddar cheese grated
- coriander sprigs or parsley to garnish
Instructions
- Layer the aubergine cubes in a colander, sprinkling each layer with salt. Put a plate on top and weight down. Leave to drain for about 30
- minutes to remove the bitter juices. Rinse under cold running water, pat dry with absorbent paper or a clean tea-towel and set aside.
- Heat the oil in a large frying-pan, add the aubergines, stock, tomato puree, garlic, if using, and sugar. Season with salt and pepper.
- Bring to the boil, then lower the heat, cover the pan and simmer for 8-10 minutes, stirring frequently, until the liquid is absorbed and the aubergines are tender.
- Meanwhile, heat the grill to high and toast the waffles for 4 minutes on each side or fry as directed on the packet.
- Place the waffles in a flameproof dish, pile the aubergine mixture on top and sprinkle over the grated cheese. Grill/broil for 1 - 2 minutes.
- Garnish waffles with coriander sprigs or parsley and serve at once.
Calories: 380 kcal
Carbohydrates: 53 g
Protein: 13 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 268 mg
Potassium: 1576 mg
Fiber: 12 g
Sugar: 11 g
Vitamin A: 291 IU
Vitamin C: 48 mg
Calcium: 208 mg
Iron: 3 mg