These are good to serve as a first course at a barbecue for six people or for lunch in the garden on a hot day for three people with a salad and cold drinks.
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|You will also need a small roasting tin or baking dish, lightly oiled.|
This recipe comes from Delia’s Vegetarian Collection.
Trim the green stalks from the aubergines and slice them in half lengthways. If you have a grapefruit knife use that, or otherwise use a teaspoon, to get out the pulpy centres of the aubergines, leaving a shell not less than ¼ in (5 mm) thick. Sprinkle the shells liberally with salt and leave upside down to drain for 45 minutes.
Meanwhile, chop the pulp. Now heat 2 tablespoons of the oil in a saucepan and gently fry the onion until softened. Stir in the chopped aubergine pulp, crushed garlic and half the basil. Season with salt and pepper and cook over a low heat for about 10 minutes, stirring now and then. After this, stir in the chopped anchovies.
Next, preheat the oven to gas mark 4, 350°F (180°C) then wipe the aubergine shells with kitchen paper and arrange them in the roasting tin or baking dish. Spoon the onion/pulp mixture into the shells, then arrange alternate slices of cheese and tomato on top of each aubergine half and sprinkle with the chopped capers.
Finally, sprinkle with the remaining basil and dribble a little more olive oil over each.
Season and bake, uncovered, in the top of the oven for 40 minutes.
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Moussaka with a twist here, as Delia uses minced lamb to stuff aubergines in her own version of a Greek classic.
Although moussaka is a Greek classic, Delia has added an Italian element with a ricotta topping for a creamy and lighter touch than the traditional bechamel sauce.
As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.
This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.
This is designed for beginners, just to get the feel of making tempura and the practice. There are, of course, many different types of ingredient that can be used, such as squid, whitebait, chillies, pieces of green pepper, baby scallops, onion rings
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