Monday, September 24, 2012

Filled Aubergines

It's been a long time since I last posted a recipe. We have been busy with the beginning of our son's school career :) and I have enjoyed playing with my sewing machine more than with pots and pans for last few weeks. We are also... well I am also preparing everything for the new baby that will complete our family, hopefully in December.

So, filled aubergines. I love aubergines, my son a bit less, but he needs to taste things before he can say he doesn't like them. So I tested the aubergine.


3 Aubergine's halves (I used a 4th half to cook Pasta alla Norma)
1 Breast of Chicken, cut in small cubes
1 Small Onion
10-15 Black Olives
1 glass of White Wine

Remove the inside of the Aubergines and cut is small pieces. Place them in a non stick pan with some Olive Oil and let them cook for about 5 minutes. You will see a bit of liquid will come out. Add the Chicken pieces and the sliced Onion and let the aubergine's water evaporate for a few minutes.

Add salt and pepper to your taste and make sure all sides of the chicken are white. At this stage, add the Black Olives and the glass of White Wine and let cook on medium heat, covered.

When you are satisfied the chicken is properly cooked, remove the pan from the heat and fill the Aubergines halves
Place the filled Aubergines in the same pan with the juice left from the filling cooking and let simmer on medium heat, covered, for 20 minutes. Check that the juice is still there from time to time. If it dries out during the cooking, add a bit of Wine or water.
Serve and enjoy! 
This is a very versatile recipe, meaning that you can cook any filling you like and the aubergines will still absorb the taste of it and be super yummy. You ca blend the filling so it becomes an even mixture, add cheese on top, tomato sauce instead of the wine... it's up to you, and the contents of your fridge :)

No comments:

Post a Comment