Aubergine Pirogue

The meaty aubergine or eggplant with earthy taste is brilliant as ingredient in stew, curry, salad, stuffed, roasted, grilled or deep fried.

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The following aubergine recipe is a simple vegetarian dish full of flavour and delicious plus pretty easy to prepare it.

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Ingredients

  • 4-5 large aubergines, sliced lengthwise

  • 1 medium red bell pepper, finely chopped

  • 1 medium yellow bell pepper, finely chopped

  • 1 ½ cups cooked rice

  • 100 g Parmesan cheese, grated

  • small bunch of parsley, finely chopped

  • small bunch of spring onion, finely chopped

  • ½ tsp dried mint

  • salt and pepper to taste

  • Vegetable oil

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How to make it??

Slice and place aubergines in a colander. Then sprinkle salt over it and allow it to drain for 1 hour. Salt draws out excess moisture and the bitterness. After an hour rinse the eggplant under cold water to remove the excess salt and pat it dry.

Preheat the oven to 180C.

In a large skillet, heat the oil and add the eggplant slices. Allow to fry until golden and set aside.

In a large bowl with cooked rice, add chopped bell peppers, herbs, cheese, and spices. Mix until combine well.

In a tart mould set eggplant slices (overlap them a little, as you see in the photos).

Then cover base of the tart mould with eggplant slices too. Now spread rice mixture in the mould. With a spoon press down the rice. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos.

Put the mould in the oven and allow to bake for about 30 minutes. Then remove from the oven, let it to cool for 5 minutes and then turn the tin up side down.

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Cut the eggplant pirogue into the pieces and serve it with tortilla bread and garlic-yogurt mixture.

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Aubergine piroque

Ingredients

  • 4-5 large aubergines, sliced lengthwise

  • 1 medium red bell pepper, finely chopped

  • 1 medium yellow bell pepper, finely chopped

  • 1 ½ cups cooked rice

  • 100 g Parmesan cheese, grated

  • small bunch of parsley, finely chopped

  • small bunch of spring onion, finely chopped

  • ½ tsp dried mint

  • salt and pepper to taste

  • Vegetable oil

How to make it??

Slice and place aubergines in a colander. Then sprinkle salt over it and allow it to drain for 1 hour. Salt draws out excess moisture and the bitterness. After an hour rinse the eggplant under cold water to remove the excess salt and pat it dry.

Preheat the oven to 180C.

In a large skillet, heat the oil and add the eggplant slices. Allow to fry until golden and set aside.

In a large bowl with cooked rice, add chopped bell peppers, herbs, cheese, and spices. Mix until combine well.

In a tart mould set eggplant slices (overlap them a little, as you see in the photos). Then cover base of the tart mould with eggplant slices too. Now spread rice mixture in the mould. With a spoon press down the rice. Place 3-4 eggplant slices on the top centre of the rice and fold up aubergine slices as you see in the photos.

Put the mould in the oven and allow to bake for about 30 minutes. Then remove from the oven, let it to cool for 5 minutes and then turn the tin up side down.  Cut the eggplant pirogue into the pieces and serve it with tortilla bread and garlic-yogurt mixture.

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