Aubergine Fiesta

Before I started cooking from this book I actually don’t remember ever making anything with aubergines. I’ve done a couple recipes now and have enjoyed them, I think a favourite was the scalloped aubergines with meat. I do like the name of this recipe!

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I was making the full quantity of this as I didn’t want to half a can of tomatoes and a can of sweetcorn! Two aubergines weighed just over 1lb so decided once they were peeled that would be enough.

When I poured the water over the aubergine it floated right to the top and then it started to brown really quickly!

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After 5 minutes it was really soft and have to say it wasn’t looking particularly appealing just now..

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The recipe says to just put everything in an ovenproof dish, but I gave everything a mix in the pan first and then transferred to the dish. Was looking a bit better now..

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2oz of grated Parmesan looks like loads, and the dish was looking even better now..

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After 20 minutes the cheese was melted and the sauce bubbling away. The cheese topping didn’t look massively appealing so I decided to give it another few minutes under the grill to brown slightly.

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It’s not exactly the prettiest dish I’ve ever made, even adding a little parsley didn’t really make it look much better!

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We were just having this with some sausages for tea and don’t think my 6yr old was very impressed! After making this I had a vague recollection of reading somewhere that aubergines should be salted before cooking to reduce the bitterness. There was a slight bitterness to these so do wonder if I should added salt to the water when the aubergine was boiling. Despite that I did enjoy this, it did need an extra grind of salt to lift the flavour. Overall though it was nice but the cheese on top was the best bit!!

Would I make this again? Maybe, would try adding salt to the water and maybe some more herbs mixed through the veg as well

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