Tag: Aubergine

Aubergines baked with Gorgonzola

When you see a good move, look for a better one.

– Emanuel Lasker

Ingredients (2 servings):
– 2 aubergines;
– 150 g Gorgonzola;
– 4-6 cherry tomatoes;
– 4-6 garlic clothes;
– olive oil;
– parsley;
– salt/pepper
– baguette for serving.

Method:
1 Preheat the oven to 180 C.
2 Cut aubergines into stripes 0.5 cm length and transfer on the baking paper.
3 Sprinkle aubergines with olive oil and salt. Transfer the baking tray in the oven for 20-30 minutes until slightly golden.
4 Grate garlic, cut Gorgonzola into cubes, cut cherry tomatoes into rounds.
5 Transfer garlic, then tomatoes’ rounds, then Gorgonzola cubes on the aubergines’ stripes.
6 Bake for another 10 minutes, sprinkle with black pepper and parsley. Serve with fresh baguette.

Aubergine Rolls with Walnuts !

May the wind under your wings bear you where the sun sails and the moon walks.

J.R.R. Tolkien
Aubergine rolls


Aubergine stripes ingredients:
– 2 aubergines
– olive oil for baking aubergines
– chopped parsley for serving

Filling ingredients:
– 150g (baked) walnuts
– 2-3 garlic cloves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bunch dill
– 1/4 cup warm water

Method:
1 Preheat the oven to 200C (400F)
2 Slice aubergines lengthways into 4mm thick stripes, put on the baking paper and brush well with olive oil
3 Add walnuts halves over the aubergines: bake them together for 25min at 200C (400F)
4 Combine and blend the filling ingredients (including baked walnuts) until smooth: put 1tsp of the filling on each aubergine stripe and roll the stripes up
5 Serve cold with chopped parsley !

Aubergine Rolls with Walnuts and Garlic !

I almost wish we were butterflies and liv’d but three summer days – three such days with you I could fill with more delight than fifty common years could ever contain.

John Keats
Aubergine rolls with walnuts recipe

Aubergine ingredients:
– 2 aubergines
– olive oil for frying aubergines

Filling ingredients:
– 1/2 cup walnuts
– 2-3 garlic cloves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bunch dill
– 1/4 cup warm water

Serving ingredients:
– parsley for serving
– pomegranate seeds for serving

Directions:
1 Cook aubergines:
1.1 Wash aubergines and slice them lengthways into 4mm thick stripes
1.2 Fry aubergine stripes on a skillet with olive oil until golden both sides
1.3 Put aubergine stripes on paper towels to absorb extra oil.
1.4 Let aubergine stripes cool down before filling
3 Prepare the filling: combine grated walnuts, grated garlic, salt, pepper and chopped dill in a bowl. Mix well and add water in small portions stirring constantly
4 Put 1/2-1 teaspoon filling over each aubergine stripe and roll them up
5 Put aubergine rolls in the fridge for 30-40 minutes before serving
6 Decorate with pomegranate seeds, parsley and dill. Serve as an appetiser !

Aubergine rolls with walnuts

Далече от брегов Невы,
Теперь я вижу пред собою
Кавказа гордые главы.
Над их вершинами крутыми,
На скате каменных стремнин,
Питаюсь чувствами немыми
И чудной прелестью картин
Природы дикой и угрюмой;

А.С. Пушкин
Aubergine Rolls with Walnuts Recipe

Ingredients:
– 1 aubergine
– 3 garlic cloves
– 50g walnuts
– 200g fresh cream cheese
– [optional] 40g sesam for serving
– 1 bunch parsley
– 1/2 tsp salt
– 1/3 tsp black pepper

Method:
1 Wash aubergine, dry it and cut into 1cm width strips
2 Bake aubergine strips on a backing paper for 20 minutes at 180C
3 Mix in a bowl chopped garlic+chopped walnuts+cheese+chopped parsley+salt+pepper
4 Put a teaspoon of walnuts-cheese-etc. mixture on each aubergine strip and roll it [optionally in sesame]
5 Serve with cherry tomatoes and fresh parsley !