• About
  • Food History
  • Header Info

Cookatude

~ and dinner table politics

Cookatude

Tag Archives: aubergine

Aubergine and Bacon Soufflé for a better education system

25 Sunday Nov 2012

Posted by Dawn Owl in Main Dishes, Oven dishes

≈ Leave a comment

Tags

aubergine, bacon, education, eggplant, school, souffle, Sweden

Image

 Serves 6 people

Preparation: 30 min

Cooking: 40 min

This is an easy but impressive dish that I use to accompany the main dish in dinner parties. It has proven to be a favourite one among the guests, so it comes highly recommended.

 

8-9 slices of toast

5 -6 slices of bacon, finely chopped

4 tbsp olive oil

2 onions finely chopped

3 diced aubergines

3 tbsp mustard

3 eggs, beaten

1 cup of cream

2 cups of milk

3 cups of grated cheese, preferably gouda mixed with parmesan or kasseri

2 tbsp finely chopped parsley

Salt, pepper

 

Heat the olive oil and sauté the onions and aubergines until soft. Add the mustard, parsley, season and keep stirring for another 1-2 minutes.

Fry the bacon in a separate saucepan and remove the fat. Add it to the aubergine mix.

Remove the edges from the toast and place the slices onto a lightly greased medium baking pan. Pour the mixture over the bread.

Use a bowl to mix the eggs, milk, cream and cheese. Add salt and pour the mixture over the aubergine mix in the baking pan. Bake in a preheated oven (190oC) for approximately 40 minutes.

Bon Appetit!

Food for thought

Do schools in your own country look like this?
Image

In this country, they do. Find out more on:
http://www.good.is/posts/is-sweden-s-classroom-free-school-the-future-of-learning

Share this:

  • Print
  • Email
  • Facebook
  • Twitter
  • More
  • LinkedIn
  • Tumblr
  • Pinterest

Like this:

Like Loading...

Grilled Aubergine with Halloumi and Tapenade

24 Saturday Nov 2012

Posted by Dawn Owl in Grill

≈ Leave a comment

Tags

aubergine, eggplant, grill, halloumi, tapenade, vegetarian

Serves 4

Preparation: 30 minutes

1 large aubergine, thinly sliced lengthways

5 tbsp olive oil

70gr (2 ½ oz) black olives, stoned

1 tbsp capers

1 tbsp chopped fresh flat-leaf parsley

50gr (1 ¾ oz) sun-dried tomatoes in oil (drained weight)

2 garlic cloves

1 tsp lemon juice

175gr (6 oz) halloumi cheese, cut into sticks

Preheat the oven to 220oC/425oF/Gas Mark 7.

Brush the aubergine slices with 2 tbsp of the oil and place on a baking sheet. Bake the aubergines in the preheated oven for 10 minutes until soft. Leave to cool.

For the tapenade: put the olives, capers, half the parsley, the tomatoes and garlic in a food processor and pulse until roughly chopped, or roughly chop by hand. Add 2 tbsp of the remaining oil and the lemon juice, then pulse again to form a smooth paste, or beat into the olive mixture by hand.

Preheat the grill to high. When the aubergines are cool enough to handle, spread each one with a little of the tapenade. Put a couple of the cheese sticks at the end of each aubergine slice, roll up and secure with a cocktail stick or a toothpick.

Brush the aubergine rolls with the remaining oil and cook under the preheated grill, turning once, until golden brown and the cheese is beginning to melt. Serve scattered with the remaining parsley.

Topic of the day

Kent or the Lake District? Which is the best place to live and raise a family?

Share this:

  • Print
  • Email
  • Facebook
  • Twitter
  • More
  • LinkedIn
  • Tumblr
  • Pinterest

Like this:

Like Loading...

Recent Posts

  • Snow over Athenian orchards
  • Black olives ’tis the season
  • Carnival’s here
  • A Keynesian spicy pumpkin soup
  • Why I’m taking it personally

Archives

  • January 2019
  • March 2014
  • February 2014
  • October 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012

Categories

  • Agriculture
  • Appetizers
  • Austerity
  • Basic preparation recipes
    • Bread
    • Dough
    • Sauces
  • Celebration
  • Censorship
  • Coffee
  • Confectionery
  • Deserts
    • Cakes
    • Chocolate
  • Economics
  • Economy
  • Eurozone
  • First Course
    • Soups
  • Fish
  • Greece
  • Grill
  • Main Dishes
    • Casserole
    • Oven dishes
    • Pasta
  • Media
  • Music
  • Politics
  • Sea Food
  • Snack
  • Tips
  • UK
  • Uncategorized
  • USA
  • Vegetarian
  • Wine

2013 almond amendment apples artichokes aubergine austerity bacon barons beans beef Berlusconi butter carnival Catalonia chicken chocolate confectionery Connecticut massacre cookies courgettes dough eggplant end of the world ERT EU garlic Greece grill halloumi independence lasagne leek mayan Mediterranean mozzarella oil prices onion onions oven Palestine pasta pasticcio pizza politics pork potato puree red referendum return roast robber Rosa di Parma salad scoreboard second Silvio smog souffle soup soy sauce spinach sweetcorn tapenade tip boil-over stopper uk UN US vegetarian vineyards wine wishes zucchini ΕΡΤ

Top Posts & Pages

  • Snow over Athenian orchards

Create a free website or blog at WordPress.com.

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
%d bloggers like this: