|Delia’s Italian Stuffed Aubergines|
This summer I did a lot of cooking with aubergines as they are Turkey’s best-loved summer vegetable. However,there is a big difference between the Turkish way and the more western way. I love the Turkish recipes, I really do, but I am also very open to other ways of preparing them especially if the recipe is Delia’s! Her recipes and cookbooks are great.
|slicing, arranging, brushing with oil|
|squeezing the seeds out of the tomatoes|
Now heat 1 tbsp of oil in a large solid frying pan and fry the onion, chopped aubergine and garlic for about 5 mins. Then add the chopped tomatoes, torn basil leaves and sun-dried tomato paste and continue to cook for about another 5 mins. Give everything a good seasoning and add the chopped anchovies and capers. Then remove the pan from the heat and let the mixture cool slightly.
|preparing the tomato stuffing for the aubergine slices|
Now chop the Mozzarella into very small dice. As you can see in the picture, I didn’t do that as I thought using grated cheese would make them easier to roll up. As soon as the aubergines are cool enough to handle, sprinkle each with chopped/grated Mozzarella, placing it all along the centre of each slice. On top of that put an equal amount of stuffing ingredients, leaving a border all round to allow for expansion. Roll up the slices and put them in a lightly-oiled baking dish, making sure the overlapping ends are tucked underneath.
|here are 2 rows of the stuffed aubergines|
If you want to see my other aubergine recipes, just type ‘aubergines’ in the Search Recipes box on the right of the post and they should all be there!