I am about to partake of a lunch which Rosa brought me this morning. It is an Italo-Albanian dish of stuffed aubergine. Rosa says she chooses round aubergines, cuts them in two and digs out the pulp, which she chops. Then she cooks this with some chopped onion, garlic, tomatoes, oregano and minced veal in olive oil until the onions are softened and the meat has taken on some colour. She fills the aubergine shells with this mixture and puts them in an oven dish. She adds a little water to the dish and cooks the filled aubergines in the oven [I'm guessing at about 200 C] until the water has evaporated. Delicious!
... is it as crunchy as it lookS..?
ReplyDeleteIt certainly looks very tasty :-)
ReplyDeleteStuffed aubergine. Oh my goodness. How does she prepare the aubergine, by the way?
ReplyDeleteNot crunchy, Gleds. Hi, WW. You have good taste! It is, Cherie. Just halves them and scoops out the pulp, James.
ReplyDeleteGorgeous recipe, Welshcakes. Hope you enjoyed it.
ReplyDeleteI would certainly enjoy this. Lucky friend.
ReplyDeleteIt was lovely, Phidelm. I'll tell Rosa you like the idea. Hi, Ellee. I am very lucky!
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