Tuesday, 2 August 2011

Oven Baked Aubergine/Fish

Oven Baked Aubergine

I have recently rediscovered the wonderful versatility of the aubergine. With the Vegetarian option of this dish, as you slice open the purple skin of the aubergine, nestling on a bed of vegetables, the white flesh is a great contrast in colour, and the texture is like that of a fish and works as a great alternative. 

The savoury sauce adds great flavour to the fillet of aubergine/fish in this simple dish. The sultanas (if used) give a Mallorcan twist, providing a sweet richness.

Serves: 1 Vegetarian, 1 Pescatarian

1 medium onion, diced
1 clove garlic, chopped
1 green bell pepper, deseeded and diced
1 large tomato, skinned and chopped
1 glass dry white wine
Olive oil
Handful fresh herbs – thyme, rosemary, parsley
Sea salt and black pepper
Handful sultanas (optional)
V: 1 aubergine
P: Firm textured white fish fillet – cod, haddock, sea bream

P: Gut the fish and discard the innards, if the fish monger hasn’t already.
Fry the onion and green bell pepper in a little olive oil until soft but not coloured, adding the garlic towards the end of cooking.  Add the wine, tomato, herbs and season to taste. Simmer for 5 minutes. Add water is necessary, to keep the sauce moist. Divide the sauce.

V: Place the aubergine in an oven proof dish and pour over half the sauce. Cook covered in the oven for 40 minutes. 
Wait about 20 minutes before adding the fish version (see below). 

P: Place the fish in an oven proof dish and pour over the rest of the sauce. Cook covered in the oven for 20 minutes. Check it’s cooked before serving as size of fish and temperature are variable.

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