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Friday, 18 October 2013

Aubergines Gratinees like mother Used to make

This recipe, is a delicious, way to serve aubergine, using, cooked ham, spring onions, fresh bread crumbs, chopped fresh parsley, Parmesan cheese and butter. This egg plant dish can be enjoyed with, baked potatoes, pasta or just on their own as a starter. Must admit as a child, it was not until teenage years, that I started to appreciate, this recipe.

Aubergine plant image

Ingredients - Serves 4

. 30 ml./2 tbs olive oil
.2 large aubergines halved lenthways and degorged 
. 225 g. cooked ham, finely chopped
. 30 ml,/ 2 tbs. chopped spring onions
. 50 g. fresh breadcrumbs
. 30 ml /2 tbs. chopped fresh parsley
. 2 eggs beaten 
. sea salt and black pepper to taste
. 50 g. dry breadcrumbs
. 50 g. Parmesan cheese, grated
. 40 g. butter


Heat the oil in a frying pan
Add the aubergine halves and fry for 5 minutes until they are evenly browned 
Arrange in a shallow ovenproof dish, cut side uppermost 
Mix together the ham, spring onions, fresh breadcrumbs, parsley, and eggs
Season well and spread the mixture over the aubergines
Sprinkle over the the dry breadcrumbs and cheese and dot with pieces of butter
Put into the oven peheated to moderate ( 180*C/350*F or Gas mark 4 ) and bake for 25 minutes.