Friday, August 31, 2012

Aubergine Delights ( Feta stuffed Brinjal with caramelized onion sauce)

Aubergine, Eggplant or Brinjal several names, several shape and sizes but make a delightful recipe. Almost all the cuisine has their favorites recipe from this humble vegetable. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana,  the Turkish karnıyarık or Turkish and Greek musakka/moussaka. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. Best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Indian and Pakistani dish baingan ka Bhartha or gojju. Unlimited varieties

I tried to do some experiment with this humble veggie and came up with this delicately flavored Feta stuffed roll with caramelized onion and tomato sauce topped with some breadcrumb and Parmesan. Finally baked to perfection. It has a french feel and flavor to it.

Ingredients:

Aubergine:            1large (Sliced lengthwise )
Yellow Onion:      2 large
Feta Cheese:        5 table spoon ( crumbled)
Tomato:               1 large (finely chopped)
Mozzarella:          1table spoon
Tomato ketchup:  2table spoon
Garlic powder
Garlic cloves:       2large
Dried Oregano
Dried Basil
Bread Crumb
Parmesan cheese
Black pepper
Salt to taste
Olive oil
Butter
Crème Fraîche
Milk

Method:

1) Cut the aubergine lengthwise in thin slices of 0.5 cm and sprinkle it with salt, pepper and garlic powder. Set aside for 15 minutes.
2) Heat 1 spoon olive oil in a nonstick pan and roast the slices from both the side till soft and brown.
3) Heat some butter in another pan and add onion juliennes to it. Toss it continuously until it caramelizes and turn golden brown.
4) Take half of the caramelized onion and add feta, mozzarella, salt, pepper and dried basil. Mix well and make equal portions of it.
5) Put the cheese mixture at the end of the roasted aubergine strips and roll it. Place it in a oven safe bowl with open end below. Make all the rolls and queue it up.
6) For the sauce heat some oil in a pan. Add dried oregano, crushed garlic and tomato to it. Season it with salt and pepper. Toss well and add remaining caramelized onion to it. Cover and simmer it for 10 minutes. Add tomato ketchup.
7) Put the sauce in a mixer and make a paste of it. Add 1 spoon crème fraîche and some milk if the sauce is too thick to get the desired consistency.
8) Pour the sauce in the bottom of the oven proof dish. Sprinkle some breadcrumbs and grated parmesan over the roll and grill it at 150 degree Celsius for 15 minutes.
9) See breadcrumb and parmesan turning brown and the sauce boiling its time get it out and dig into this appetizing wonder. Enjoy it with your favorite french bread.

BON APPETIT..