I was doing some research on new recipes I can try since I’m having some friends hang out at my place and need to give them some special treat that they might have not experience, and my research heeled some great result as I came across some nice recipes and I will be sharing two of them today and keep updating the list. Here are the two recipes:
Ingredient:
- 200g of Roquefort Cheese
- 4 Aubergines
- 2 tablespoons of pine nuts
- 1-4 cloves of garlic
- Oliver oil, sunflower oil
- 3 tablespoons of crème fraiche or double cream
- 1 tablespoon of finely chopped flat-leaf parsley
- 3 tablespoons of tomato puree
- Thyme (optional)
- Sea salt
- Freshly ground white and black pepper
Items needed for cooking
- Bowls
- 1 big nonstick skillet of frying pan
- Paper towels
- 1 barking dish
- 1 sieve
Instructions on how to prepare
- Properly wash the aubergines and pat dry, cut both ends and slices into 1 – 2 cm long
- Put each slices in a bowl and add sprinkle salt while you stir gently and leave for one hour. This will remove the bitter juices.
- Then strain through a sieve, rinse thoroughly with water and pat dry with a paper towel.
- Fry the pine nuts in a frying pan, without fat, for a minute or so, allow to cool and chop finely.
- Crush the garlic
- Now combine tomatoes, cream, parsley, cheese, garlic and pine nuts (and thyme if using), mix well and season to taste.
- Fry the aubergine slices in a pan with hot oil for 2 minutes each side to brown and place on paper towel to drain off excess fat.
- Preheat the oven to 180 ° C.
- Grease the gratin dish with oil and place a layer of aubergine slices, spread with some of the cream mixture, then add another layer of aubergines, then cream, finishing with a layer of aubergine on top
- Bake in the hot oven for 30 minutes.
Serving 2 - 4 person
Source: Diabetes
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