I love Aubergines and think they are very much under-used in
English kitchens. It is a staple in many other countries and I have been
craving them lately, hence this little recipe. The preparation is the longest part, once all is assembled
you'll be done in 20 minutes.
Ingredients make 2 portions:
1½ Aubergines
200gr feta
cheese
125gr fresh Mozzarella
20gr grated parmesan
Olive oil to
fry
3 tbs Mixed herbs
3 garlic
cloves
Salt and
Pepper to taste
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Start with cutting the Aubergines into about 1 cm thick
rounds. Then lay out on a baking tray and sprinkle with salt. Let it rest for
20 minutes. Then dab off the water with a kitchen roll to get rid of the bitter
juices. Turn around and repeat the same process, this time you only have to
wait 10 minutes. It is just to be sure we get rid of as much moisture as
possible. It will also minimise the mess around the hob when frying.
It is difficult to gage how much oil you need as Aubergines
are notorious for soaking up oil. I poor some into a bowl, add mixed herbs, Salt
and pepper. Heat up a pan on high; put
each slice through the oil before you put it in the pan then fry. Turn
frequently as they are easy to burn the thinner they are cut.
When they are browned on each side, put them on antoher tray
lines with kitchen foil to soak up the excess fat. This is what tales the
longest and I cook with all windows open as the oil will start smoking.
To assemble the stack I use 2 rings. I think they are egg
rings or so but I have multiple uses for them. I take some backing paper and
line the inside as well as a layer for the bottom. That way you can stack
higher and it will be easier to get it all out again once it is ready.
Pre-heat the oven on 200 C.
Crumble the feta into a bowl, chop the mozzarella in small
bits, add the mixed herbs and mix it all up. Now layer the aubergines and cheese
until you have no more Aubergines. The last layer should be an Aubergine.
Divide the grated parmesan between your stacks and its ready to go into the
oven.
Leave in the oven for about 15 minutes so all cheese melts.
When you take it out let is rest for about 5 minutes. There might be some oil
escaping at the bottom, from the cheese, this is good as otherwise it be all
too greasy.
The recipe will make main meal portions and so I
only served it with a small tomato salad.
Enjoy!
