Aubergine and Bacon Soufflé for a better education system

Tags

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

 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 (190^oC) for approximately 40 minutes.

Bon Appetit!

Food for thought

Do schools in your own country look like this?

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

Grilled Aubergine with Halloumi and Tapenade

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 220^oC/425^oF/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?