Easy Party Appetizers – Aubergine Bites
Some aubergine facts
Aubergines are also known as eggplant/melongene, brinjal or guinea squash.
Aubergine is an Asian vegetable. It is believed to have been of Indian origin. Records also show it being cultivated in China since the 5th century. From the 15th century it began to be used in Mediterranean Europe and by the mid-twentieth century become a part o British cuisine too.
China is the number one producer accounting for 56% with India being second 26% Egypt, Turkey and Indonesia follow.
Aubergines come in a wide array of shapes, sizes and colours, with distinct flavours making them an outstanding culinary delight.
The varieties range from dark purple to pale mauve these long slender ones are largely used in Japanese and Chinese cooking for sautéing and stir frying. The small round aubergines in white with violet streaks are used in Italian cooking for baking and grilling. While the larger purple ones are used mainly as roasts.
It is believed that Turks have over 1000 recipes for cooking of aubergines.
Being versatile they pair with many ingredients, especially garlic, tomatoes and herbs such as marjoram and basil.
Ingredients:
1/4 cup – Oil
1 No – Aubergine large
1/2 No – Onion medium chopped dices
1/4 cup – Jalapenos
1/4 cup – Sweet corns
1/4 cup – Cheese
1/2 cup – Tomato sauce
Salt to taste
Pepper to taste
Method:
Cut medium thick aubergine roundels.
Heat oil in a pan and fry them till crisp but firm.
Allow the auberinges to cool for a while then apply tomato sauce on each slice.
Add the toppings.
Garnish with cheese and bake. Serve hot. Enhance Flavour With Buy Muir Glen Organic Chunky Tomato Sauce
Option: You can replace with beans and instead of the tomato sauce you can use white sauce or pesto or marinara sa well.
When choosing to cook with large aubergines make sure they are heavy in weight and have a smooth blemish free and dark skin.