Hi once again!
I think I made some surprising stuff for the week, I am so into COINBUNDLE and BINEX demo trading these days... and while doing so, I spotted a bunch of aubergine that I bought the day before across the kitchen table while doing online trading and browsing good stuff in an online OLIVE MAGAZINE.
I was amazed by how they create such aubergine recipes, so I decided to get some ideas and manage to recreate mine. I am enjoying that figures in crypto trading while stuffing an aubergine so here it is...STUFFED AUBERGINE A LA OTOM.
You will love it´s sweetness!!!
STUFFED AUBERGINE "A LA OTOM"
Ingredients
Makes 4 servings
3 eggplants, sliced lengthwise into 4 pieces
3 cloves crushed fresh garlic
1 big onion, diced
1 cup parsley, chopped
800 grams tomatoes, diced
1 cup raisins (or 2 tablespoons sugar substitute Stevia in powder form)
1/2 cup olive oil
juice of 1 lemon or 1 calamansi
1 cup water
3 tablespoon tomato paste (concentrated tomato paste in tube)
soy sauce
salt, pepper according to your taste
Procedures:
1... Cut the eggplant lengthwise into 4 slices and salt a bit each of the side.
2... Mix the lemon juice with one cup of water , add 3-4 tablespoons olive oil and use this to brush both sides of each slices. The lemon will prevent the slices to become dark.
3... In a pan with 2 tablespoons olive oil, fry the garlic til golden brown, add the cut tomatoes and the parsley , the raisins and and sprinkle the mixture with 1 tbsp soy sauce. Add the tomato paste and stir-fry til the diced tomatoes begin to have excess liquid, add the raisins or the sugar substitute Stevia. Add salt & pepper and adjust the taste as you like. if you don´t like the sweet taste, omit the raisins (or the Stevia powder) and add green olives instead.
4... Line an oven tray with baking parchment or wax paper . Arrange the sliced aubergine in an oven pan and distribute the tomato fillings using a tablespoon carefully spreading the mixture to the whole slice. Then, using a pastry brush, tap each of the aubergine top with the mixture lemon juice, 1 cup water and 1/2 cup olive oil with 2 teaspoons of soy sauce. Cover the whole tray with aluminum foil and baked aubergine (lower oven rack) in a preheated oven at 200° C for about 1 hour. Remove the aluminum foil, again tap the top of each slice the lemon, water and olive mixture..and bake for 10 minutes more til the top of the aubergine gets darker and the bottom softer.
The sweet and sour taste of this dish makes it a truly delish food which can be served as main dish with rice or a by-dish with white bread or baguette.
Enjoy!
