Hospitality and Catering

AQUEOUS VEGETABLES (6 of 6)

AUBERGINE (2 of 2)

Cooking Methods

Grilling or baking: Brush 1cm (1/2") thick prepared slices lightly with butter or vegetable oil. Bake in a medium oven 160°C for 20-30 minutes or grill for 10-15 minutes, turning once. Serve immediately.

Frying: Coat 1cm (1/2") thick prepared slices in seasoned flour. Fry in hot butter or vegetable oil for 10-15 minutes until golden on both sides. Serve immediately. *Aubergine Frit - fried aubergine

Stuffing and Baking: Cut aubergine in half lengthways. Scoop out flesh leaving 0.5cm (1/4") shell. Prepare as normal with salt. A savoury filling incorporating the flesh can then be made and filled back into shells. Bake in a medium oven 160°C/ 325°F, Gas Mark 3 for about 20-30 minutes or until shell and filling are cooked. Serve immediately. *Aubergine Farcie - stuffed aubergine

Serving Suggestions: As a vegetable accompaniment to fish or meat. As a main dish combined with meat or other vegetables. Aubergines may be served cold (after cooking) and served in a yoghurt and garlic based salad.