18/09/2014

Stuffed Aubergine

It's a use-up meal ...

I have a cabbage which has been sitting around for ages and some chorizo that wants using up. Perfect partners and a meal with a good piece of white fish ... but, no fish! I also have an aubergine that is starting to soften, some lovely tomatoes, some prawns and some flaked salmon. I have an idea forming ...

Stuffed Aubergine

So, cabbage steamed and fried through with some chorizo - that's the side done.

Eggs boiled, yolks popped out and blended with some wasabi, avocado oil, sea salt and a spritz of rice wine vinegar. Pop a parsley leaf in and we've got a delicious garnish.

The aubergine was cut in half, slashed through the flesh (not the skin), slathered in olive oil, given a little salt and committed to the oven set to 180C (350F?) for 15 minutes, skin side up, turned over and give another 15 minutes.

Flesh removed and added into a skillet of prawns, the flaked salmon, the tomatoes, some Scotch Bonnet pepper, parsley, black pepper and sea salt.

Skins re-filled, we have dinner.

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