Aubergine baked with Porcini Tomato Sauce

Mimi ON May 27, 2010 AT 12:16 pm

Aubergine baked with Porcini Tomato Sauce

Aubergine baked with Porcini Tomato Sauce

By Sarah Adams

A few years back when I was visiting my sister at her student flat, she offered to cook me dinner, which usually consists of me cooking dinner and her perching on a work surface with a glass of wine! This is a perfect scenario for us although this particular time her offering of ingredients was slightly limiting, one aubergine, some cheese and a tin of tomato’s. I set to work and although the recipe has now evolved that first meal was delicious. These are ‘melt in your mouth’, full of flavour and fantastic served with a summer salad.

Aubergine baked with Porcini Tomato Sauce - Ingredients

Aubergine baked with Porcini Tomato Sauce - Ingredients

Ingredients:
Serves 2 or 4 as a starter
 
2 medium Aubergines
2 tablespoons dried mushrooms
1 cup boiling water
1 small red onion, sliced
1 sprig oregano
1 teaspoon tomato puree
1 tin chopped tomato
1 tablespoon balsamic vinegar
1 teaspoon caster sugar
1/2 teaspoon chilli powder
2 tablespoons olive oil
100g cheddar cheese, grated
Salt and pepper

Aubergine baked with Porcini Tomato Sauce - Preparing to cook the aubergine

Aubergine baked with Porcini Tomato Sauce - Preparing to cook the aubergine

Pro Tip: a quicker alternative is to pre-cook the aubergine in the microwave for 15 minutes, cover with cling film, pierce a couple of holes in the top.

Preparation:
Pre-heat the oven to 200°c/Gas 5.
 
Slice the aubergine in half length ways and score the flesh, brush with olive oil. Place the aubergine into the oven and cover with tin foil bake for 1 hour or until cooked.
 
Put the mushrooms into a bowl and pour the boiling water over them.
 
Put the rest of the olive oil into a saucepan and place in the onion and cook. Add the tomato puree, vinegar, sugar and chilli powder cook for 2 minutes, stirring constantly.
 
Add the chopped tomatoes, the mushrooms and their stock (the water you poured over them earlier) and cook the sauce until it has thickened. This should take about 30 minutes.
 
Add the chopped oregano and season to taste.
 
Remove the aubergine from the oven and divide the tomato sauce between the halves, topping them with grated cheese.
 
Cooking: 
Bake for 20 minutes or until the cheese is melted and golden.
 
Pro Tip: Have fun with this dish and make it your own by adding extra vegetables, upping the chilli, or choosing your favourite cheese.
 
Sarah Adams © 2010

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