Thursday, 5 September 2013

Week One: Aubergine and Bean Gratin

Aubergine and Bean Gratin
·        4 aubergines, ends trimmed
·        2 Tbs oil
·        1-2 onions, chopped
·        2 crushed garlic
·        8 oz / 250g button mushrooms, halved
·        2 tins cannellini beans, drained (or 30 oz / 850g fresh)
·        4 chopped tomatoes
·        4 Tbs Parmesan cheese or other cheese
·        Pepper to taste

1.     Cook aubergines in boiling water for about 10 minutes, until tender. Drain. Cut lengthways and scoop out the flesh; finely chop it.
2.     Fry onion, garlic, and aubergine in oil for 5 minutes. Add mushrooms, beans, tomatoes and pepper to taste. Cook a further 5 minutes, or until mushrooms are tender.
3.     Place mixture in a casserole dish, sprinkle with cheese. Cook under grill for 5 minutes or so, or until cheese is golden.

4.     Serve with peas and rice.

We don't eat aubergines enough in our home, and this was delicious! I used dried beans instead of tinned, and they weren't quite soft enough for everyone. Oops! Must remember to cook them longer next time.

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