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Monday, August 4, 2014

Slow Cooked Aubergine


Ramadhan is over and its back to normal working hours and school hours.  Eid week turned out pretty good.  Hope it had been a good week for all my readers :) ..

I rarely cook with aubergines / brinjal/ eggplants , usually it turns into a curry or sambal . I found this recipe of slow cooked aubergines in Gordon Ramsay's Ultimate Cookery Course.  It had one of my favorite ingrediants; butter beans.
I didnt have any pomegranate  molasses and decided to just leave it out and added a bit of spices. The salty feta gave it a nice taste , even hubby enjoyed them which is a surprise as he  likes a bit of meat or fish in his food.  Even though I have served this with a baguette you can serve this like a curry or stew with the bread or flat bread used to scoop it up.

Recipe : Slow Cooked Aubergine recipe adapted from Slow cooked aubergine recipe in Gordon Ramsay's Ultimate Cookery Course.

1 large round eggplant/ aubergine /brinjal
1/2 large onion , chopped
2 cloves garlic, chopped
1/2 can of chopped tomatoes ( or use half of a whole tomato can)
1/2 tsp ground cumin
a generous pinch of red chilli flakes (or a finely sliced green chilli)
1 tsp sugar
1/2 can water ( using the emptied can of chopped tomatoes)
handful of mint and coriander leaves, finely chopped
1/2 can of butter bean
salt
feta cheese
olive oil
1/2 a baguette

1. Cut your  eggplant into cubes  , place in a bowl and sprinkle with a pinch of salt and set a side for a few minutes. Wash under tap water and drain all the water, pat dry on a kitchen towel.

2. Heat a  generous amount of olive oil in a small ( preferably nonstick) cooking pot or casserole.  Fry the eggplants till they  start to go golden.

3. Add the onion  and garlic and stir fry till the onion start to go soft.  Stir in the chopped tomatoes, spices, butter beans ( but dont add salt yet!) and sugar. Pour water using the can of tomatoes ( yes I know I said  1/2 can , just pour the remaining half of the tomatoes into a plastic container to use for another recipe and use the can!!).  Bring the mixture to a boil and then lower heat , cover and cook ( stirring occasionally) for 35-40 minutes.

4. Once the mixture has reduced and the eggplant is all pulpy, taste and add salt. Stir in chopped mint and coriander ( use either of them or both).

5. Slice the baguette at an angle , brush with olive oil and place on top of a hot dry frying pan. Toast each side, remove and spoon some of the eggplant butterbean mixture and crumble in the feta on top. Serve immediately .



Submitting  this over to "Cook Like : Gordon Ramsay" event at  Zoe's  from  Bake for Happy Kids  , who is   co-hosting  this event with Yen from Eat your heart out  and Mich of Piece of Cake.

12 comments:

  1. I have never prepared eggplants this way...those open sandwiches look mouthwatering, Nammi.
    Have a great week ahead!
    Angie

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  2. Hi Nammi,

    This is the kind that I like... I would love to have a few serves of these :D

    Zoe

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  3. Hi Nammi, thx for linking up with us in CLAS. Your slow cooked aubergine looks very good, and serving it with crusty baguette is brilliant for some added texture :)

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  4. This one is new for me, very interesting recipe...will give it a try

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  5. Your slow cooked egg plant looks delicious!

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  6. Hi Nammi,
    I love eating meals like this! It makes a lovely snack and also a delicious complete meal!

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  7. I love eggplants and always looking for recipes...such an interesting way of cooking it...looks delicious!
    Hope you are enjoying your week Nammi :D

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  8. I'm glad you had a good Eid week Nammi! These eggplants look good - love the feta! A delicious match.

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  9. wow this looks really yummy.i will surely give this a try

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