Friday, 6 January 2012

Stuffed aubergine canapes

Baby aubergine, mozarella pearls, walnuts, basil oil, salt  
Preparation: 30 minutes

I love aubergines, they're so versatile and I love to roast them until they're  melt in the mouth perfection. These cute canapes are a good way of using the whole baby aubergine to create two recipes with minimal ingredients.

1) Slice the baby aubergines into three pieces - two with the skin side to stuff with walnuts and one long strip to wrap around mozarella.

2) Sprinkle the aubergines with salt to draw out the bitter juices, set to rest for 5 minutes then rinse under the tap.

3) Set them in an ovenproof dish - skin side down for the outer pieces - and drizzle with basil oil. Roast at 200 degrees for 20 minutes.

4) Finely dice the walnuts and spoon them onto the pieces of aubergine. Wrap the strips of aubergine carefully around the mozarella pearls and then return the aubergine to the oven for a further 3-5 minutes.

Serve warm or cold

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