Catalan Aubergineseggplants Recipes

CATALAN AUBERGINES/EGGPLANTS

Steps:

• Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch).
• Heat the oil in a frying pan add the cubes and sauté for a few minutes
• Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins
• Add the chopped tomatoes; season with salt and pepper
• Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender).
• Place in a serving dish and garnish with a chopped fresh parsley.

CATALAN STUFFED AUBERGINES (EGGPLANT)

Steps:

• Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
• Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
• Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
• Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
• Garnish and serve.