Chinese Aubergine Boats


I bought some beautiful aubergines in a Chinese shop. They’re long and thin, but with a pretty compact pulp. Mom wanted to make the traditional recipe of our family for stuffed aubergines, but it was impossible … And then Mirtilla, dressed in the same colour of aubergines,  put on an apron and got to work 😀

3 long, thin aubergines (like Chinese)
1/4 leek
1 glass of beer
10 almonds
1 teaspoon of tomato paste
breadcrumbs, as needed
sesame seeds, as needed
oil to taste
basil to taste

Wash the aubergines and place them in the oven at 180 °C on a baking sheet; leave them there until they start getting tender (not too much). Meanwhile, thinly slice the leek and let it stew in a pan with the beer, until all the beer has evaporated. When the aubergines are ready to be cut in half lengthwise and longwise (you should get 4 parts for each aubergine) extract the pulp with a corer. Cut the pulp into small pieces and transfer it in the pan with the leek, add the tomato paste and a little olive oil. Cover with a lid and wait until has become soft. Blend the aubergine and leek with almonds and basil. Stuff the aubergines with the creamy mixture you just created, sprinkle with breadcrumbs and sesame seeds and place the “cap” over. Add a little olive oil on all the stuffed aubergines and bake for about 20 minutes at 180 °C, then turn the grill on, move them to the top of the oven and grill them for a couple of minutes.
I know, I exaggerated and I scoffed two of them, served with a side dish og grilled aubergines! 😀

Chef: Mirtilla V from VeganBlog

  1. sam 3 April 2012 at 05:12

    I’ve tried it before… almonds and aubergines go perfectly together!!

  2. Mirtilla V 26 April 2012 at 10:48

    you have to try it! Thank you! 🙂

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