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Turkish Aubergines

January 14, 2011 By Delia

If you’ve ever had Stuffed Peppers, Mushrooms or Courgettes, then this dish is another Stuffed Vegetable to go into your repertoire. The difference in flavour from this dish means it’s great to have as an option for a different taste and texture.
Aubergine
A very important part of this process is making sure you leave enough of the skin and flesh so that it won’t disintegrate when cooking – about a centimetre all around should be enough.

To Serve 6
6 Small Aubergines
200ml Olive Oil
450g Onions, peeled and finely sliced
3 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes, drained
4tbsp Fresh Chopped Parsley
3/4tsp Ground Allspice
Salt and Pepper
1tsp Sugar
2tbsp Lemon Juice

1. Cut the Aubergines in half lengthways, and scoop out most of the flesh, keeping it to one side.
2. Heat three tablespoons of the Olive Oil in a pan on a low heat, and add the Onions and Garlic to the pan, frying gently for around fifteen minutes – the Onions should be soft, but not coloured.
3. To the Saucepan, add the Tomatoes, Aubergine Flesh, Parsley and Allspice, seasoning to taste with Salt and Pepper. Simmer for around twenty minutes, until the mixture has reduced.
4. Once cooked, the flesh of the Aubergine should be quite soft. Spoon this mixture into the Halves, and place them side by side in a shallow ovenproof dish – they should fit quite closely together.
5. Mix the remaining Olive Oil with the Sugar, Lemon Juice and 150ml of Water. Season and then pour around the Aubergines, before covering the dish and baking in the oven at 150c for an hour.
6. When cooked, remove from the oven, uncover and leave to cool for an hour. Chill in the refrigerator for at least two hours before serving, garnished with freshly chopped Parsley.

Photo Courtesy of: FotoosVanRobin

Filed Under: Appetizer Recipes, Vegetable Recipes Tagged With: appetizer, aubergine, mushroom, onion, peper, pepper, starter, stuffed, tomatoes, turkish

Stuffed Thai Omelette

January 7, 2011 By Delia

A great filling meal, and very easy to prepare and cook. You can easily change the flavours by simply changing the Minced Pork for Minced Beef, or for a Vegetarian Alternative, simply add in some Beansprouts for a bit of texture.
Omelette
This Omelette isn’t the spiciest in the world, however, to add a bit of extra eat to it, add a small Chilli, finely chopped up at the same time as adding in the rest of the vegetables.

To Serve 2
3 Eggs
Salt and Pepper
3tbsp Vegetable Oil
125g Minced Pork
1 Large Garlic Clove
2.5cm Ginger, peeled and grated
1 Carrot, peeled and grated
1 Small Leek, trimmed and shredded
1 Tomato, skinned and finely chopped
1tsp Soft Brown Sugar
1tbsp Nam Pla (Thai Fish Sauce) – Optional
2-3tsp Soy Sauce
1-3tsp Rice or Cider Vinegar

1. Beat the Eggs together in a bowl, with a bit of Salt and Pepper.
2. Heat a tablespoon of the Oil in a large Work or Frying Pan, and cook off the Minced Meat , along with the Garlic and Ginger. Cook through.
3. Add the Carrot and Leek, then stir-fry for a minute, before adding in the Tomato, Sugar, Fish Sauce (if you’re using it), Soy Sauce and the Vinegar, and then season well with Pepper, and keep over the heat for a further two to three minutes. Transfer to a dish, and keep warm.
4. Wipe out the pan with a piece of Kitchen Paper, then put over a medium heat and pour in the remaining Oil, making sure the entire pan is evenly coated, and then pour in the Beaten Eggs.
5. Just before the Omelette is setting in the middle, carefully spoon the filling into the Centre, and fold the four sides over to make an envelope. Place a plate over the top, and turn out and serve.

These go great at a big meal, along with these Vietnamese Fresh Spring Rolls, or the Dim Sum. A great idea is to serve lots of these small dishes as an Asian Tapas meal

Photo Courtesy of: Avlxyz

Filed Under: Asian Recipes, Eggs Tagged With: Beef, carrot, fish, leek, mince, minced, nam pla, omelette, pork, Sauce, soy, stuffed, thai, vegetables

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