* Exported from MasterCook *
Sweet and Sour Baked White Aubergines (Eggplant)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 baby white aubergines
8 cloves garlic -- peeled + very finely sliced
1 small onion -- peeled + very finely sliced
salt and pepper
olive oil
For the sauce:
To fry: -- vegetable oil
1 onion -- peeled and chopped
2 green chillies -- chopped (optional)
1 inch fresh ginger root -- peeled + chopped, (or to taste)
4 large tomatoes -- halved (chance to use up those soft-not-very pretty ones)
2 small overripe mangoes -- peeled and mashed, or one small tin mango puree
1/3 cup balsamic vinegar
So all you do is. Rinse the aubergines, and then make four lengthways
incisions (about 3/4 cm deep) in each one, from the calyx towards the
base, taking care not to split them.
Put the garlic and onion in a small bowl, sprinkle with salt and pepper
and add enough olive oil just to coat them. Sloosh them around a bit, and
then insert a little bit of garlic into two of the cavities in each of the
aubergines, and a sliver of onion into the other two slits. Arrange the
aubergines in an oven dish and put to one side.
To make the sauce heat a little oil in a pan and fry off the onion,
chillies and ginger. Once the onion has softened, add the tomatoes, the
mango puree and the vinegar plus around 100ml of water. Allow to bubble in
the pan for around five minutes, stirring regularly, before pouring the
sauce over the aubergines.
Cover the baking tray with foil, and bake at gas mark 4 (180? C) for
around 45 minutes or until the aubergines are tender when prodded with a
fork.
Serve with moppy-uppy bread.
Serves 4
You can of course make this recipe with regular baby aubergines, or even
courgettes.
Cuisine:
"Persian"
Source:
"Veggiestan blog by Sally Butcher"
S(Formatted by Chupa Babi):
"July 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 192 Calories; 1g Fat (3.5% calories
from fat); 6g Protein; 48g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium. Exchanges: 2 1/2 Vegetable; 1 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 20103 0 0 865 0
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