Here is another delight from mediterranean. Aubergine is my favourite ingredient as you can see :-) A couple of aubergines, some tomatoes and peppers are more than enough to create a lovely summer dish, which can be served warm or cold. I used long and thin, slightly purple variety but you can use whatever you like.
10 long&thin aubergines
1 big onion
2 green peppers
2 big tomatoes
5-6 cloves garlic
150-200 grs firm feta cheese
salt, freshly ground blackpepper
extra virgin olive oil
Originally aubergines are peeled and deep fried as the preparation. I prefer to place them on a baking sheet, drizzle with a little olive oil and leave to roast in the (prehated) 200 C oven. I recommend you to lay parchment paper on the tray. Keep them 30 mins and check their doneness. You can turn them over and keep another 15-20 mins if they are not fully soft. In the meantime chop onion, tomatoes and peppers and crumble feta cheese over the vegetable mixture. Add whole cloves of garlic, salt and pepper and add a little more olive oil.
When your aubergines are fully cooked, take them out of the oven but leave the oven on. Cut them lengthwise with a sharp knife and give them the gondola shape, by pressing the insides with the back of a spoon. Fill the aubergines with the vegetable mixture, generously drizzle with olive oil. Put them back in the oven for another half an hour, or until the vegetable filling is tender. If you intend to serve them hot, you can sprinkle the aubergines with gruyere cheese at the last ten minutes in the oven. Otherwise you can serve them warm or cold as a cool summer dish. Enjoy!
Wow, that`s a really wonderful idea. And thank you for reminding me of baking whole melanzane in the oven. I did it several times successfully but seem to have forgotten about it again. I will try this recipe as soon as possible, still during the heat wave we have at the moment. Yesterday I used a melanzana in Pasta alla Norma. I think you have inspired me to become an aubergine lover as well ;-) Sorry for not having written earlier, but I will be back as soon as possible. Kind regard to You and Sakis, angelika and the boys
i only recently discovered aubergines and somehow i never really knew how to make them taste just *perfect* - ypur recipe sounds delicious and i need to try that out very soon ..
Thank you Angelika, and sorry for the delay to reply your beautiful comment. Cooking the aubergines as whole, gives you many opportunities to use them. There are so many different types of mezes in which the aubergine plays the main role. I will be wondering now about you "Pasta alla Norma"! Hope you will tell me soon. Many greetings to you and the boys:-)
Hello Tschörda, welcome. I strongly recommend you to try the recipe. Not because I posted about it; but because it is really a good example of the terridic taste of aubergines+olive oil. Thank you very much for your visit:-)
Thank you very much you both, Dolce and Paz! It's been a while that I cannot pay attention to blogging but hopefully it will not take long for the next post. Greetings.
Here is another delight from mediterranean. Aubergine is my favourite ingredient as you can see :-) A couple of aubergines, some tomatoes and peppers are more than enough to create a lovely summer dish, which can be served warm or cold. I used long and thin, slightly purple variety but you can use whatever you like.
Wow, that`s a really wonderful idea. And thank you for reminding me of baking whole melanzane in the oven. I did it several times successfully but seem to have forgotten about it again. I will try this recipe as soon as possible, still during the heat wave we have at the moment. Yesterday I used a melanzana in Pasta alla Norma. I think you have inspired me to become an aubergine lover as well ;-) Sorry for not having written earlier, but I will be back as soon as possible. Kind regard to You and Sakis, angelika and the boys
i only recently discovered aubergines and somehow i never really knew how to make them taste just *perfect* - ypur recipe sounds delicious and i need to try that out very soon ..
Thank you Angelika, and sorry for the delay to reply your beautiful comment. Cooking the aubergines as whole, gives you many opportunities to use them. There are so many different types of mezes in which the aubergine plays the main role. I will be wondering now about you "Pasta alla Norma"! Hope you will tell me soon. Many greetings to you and the boys:-)
Hello Tschörda, welcome. I strongly recommend you to try the recipe. Not because I posted about it; but because it is really a good example of the terridic taste of aubergines+olive oil. Thank you very much for your visit:-)
Thank you Paz:-) What a summer isn't it? Salads goes well with a barbecue too, greetings...
These 'gondolas' look really appetizing and healthy, a great idea!
Hello Pille, I wish we could meet and I could have served you such a dish:-) Thanks for the visit...
Happy Birthday from Munich!
Angelika was so friendly to tell us...
Yes! Happy, happy birthday!
Wishing you all the very best,
Paz
Thank you very much you both, Dolce and Paz! It's been a while that I cannot pay attention to blogging but hopefully it will not take long for the next post. Greetings.