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How To Cook Aubergine Layer

Aubergine layer

This deliciously rich dish is much easier to prepare in the microwave. Whole aubergines and potatoes take only a few minutes to bake and the dish is completed with a quick sauce.


INGREDIENTS

  • 1 large aubergine, weighing about 350g (12 oz)
     

  • 1 large potato, weighing about 225g (8 oz)
     

  • 15ml (1 tbsp) olive oil
     

  • 1 medium red pepper, deseeded and diced
     

  • 1 medium green pepper, deseeded and diced
     

  • 1 medium onion, finely chopped
     

  • 1-2 cloves garlic, crushed
     

  • 3 sticks celery, diced
     

  • 400g (14 oz) can tomatoes
     

  • 30ml (2 tbsp) chopped fresh basil
     

  • 100g (4 oz) hard Greek cheese (Haloumi), cubed
     

  • Salt and black pepper

Method

  1. Trim the aubergine and pierce the skin. Wrap in absorbent paper and cook for 3 mins. 600W (2.5 mins. 700W; 3.5 mins. 500W) until tender but still firm, turning over halfway through. Leave to stand for 4 mins then slice thinly.
     

  2. Pierce the potato and wrap in absorbent paper. Cook for 4 mins. 600W (3 mins. 700W; 5 mins. 500W), turning over halfway through. Leave to stand for 5 mins then slice thinly.
     

  3. Put the oil in a medium dish and cook for 1 min. 600W (30 sec. 700W; 1 min. 500W). Stir in the onion and cook for 2 mins. 600W (1.5mins. 700W; 2.5 mins. 500W).
     

  4. Add the garlic, celery and peppers. Stir well, cover and cook for 4 mins, 600W (3 mins. 700W; 5 mins. 500W).
     

  5. Add the tomatoes and basil. Cover and cook for 5 mins. 600W (4 mins. 700W; 6 mins. 500W), stirring once. Season well with salt and pepper.
     

  6. Put a layer of sauce in the base of a deep, medium sized dish and cover with layers of sliced potato, aubergine and cubes of cheese. Continue layering, finishing with sauce then cheese.
     

  7. Cook for 8 mins. (6 mins. 700W; cook for 6-7 mins. 500W) until the cheese has just melted, giving the dish a quarter turn every 2 mins. Leave to stand for 4 mins.

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