I love aubergines. I could eat them every day in fact. I love Aubergine Parmigiana, my Mum makes a mean one, any aubergine recipe I spot always gets ripped out and saved to try. I found this one at the weekend in the free Waitrose supplement that you can pick up in-store. I can't see it on their website so have listed the recipe below. It's delicious and very quick and easy.
It's a meal in itself, you don't need anything with it neccessarily, some bread to mop up the tomato sauce is a good idea though.
Time to cook: 30 minutes (I'd say more like 40 mins)
Recipe cost £6.88 if using 'Waitrose essential' ingredients
2 Aubergines, halved
1 tbsp vegetable oil
1 onion, chopped
1 red pepper, sliced
300g pack of cup mushrooms, sliced
400g tin of chopped tomatoes
25g grated Parmigiano Reggiano
1. Preheat the oven to 200, gas mark 6. Score the aubergine flesh in a criss cross and place in an ovenproof serving dish, then bake in the oven. The recipe doesn't say how long for, but it's basically until you have softened your other ingredients in the pan, see point 2, so approx. 10-15 mins they should be baking on their own.
2. Meanwhile, heat the oil in a large frying pan and fry the onion for 3-4 minutes. Add the pepper and mushrooms and fry for 3 minutes. Add the chopped tomatoes and cook for 5 minutes, season and spoon over the aubergine halves you have started to bake.
Sprinkle with the parmigiano, bake for 20 minutes, although I'd say more like 25 minutes to check the aubergines are definitely soft. Then serve and enjoy.
|Aubergines sprinkled with Parmigiano before going in the oven|