Again, this is a modified version of a recipe I found on-line, in French, on the site of Miss Bonbon (love that name, "Miss Candy"). The original is a sweet-and-sour recipe, which uses onions caramelized with honey, which sounds yummy. I must try her version one day. In the meantime, here is mine. It is easy because you cook the eggplant first in a microwave (without having to "sweat" it) and you use canned tomato.
| quantity | ingredient | instruction |
| 1 |
eggplant, medium |
Slice in two along long axis and cook about 8 minutes in
microwave oven. |
| 1/2-1 |
onion, medium, diced |
Sauter until tender. One minute
before end, add |
| 1 |
garlic clove, minced |
(Size according to your taste; I
use a big one.) Let cook with onions only until it starts to smell good. |
| 1/2 can |
grossly diced tomatoes, without
peel or pulp |
Add to onion-garlic mixture |
| pinch to 1/2 tsp, according to taste |
ground cumin, coriandre; grated fresh ginger |
Add and stir |
| Remove aubergine from peels and
slice into pieces; add to tomato-onion mixture. |
||
| Acc. taste |
cheese in small pieces (I use
goat cheese) |
Sitr into mixture |
| Either put the mixture back into
the skins in a dish (I find this to be a pain), or just put it in a
dish. |
||
| grated cheese |
Sprinkle over the top |
|
| Put into 200°C oven and cook
15-20 minutes. |
This also is very good with basmati rice or even just good bread (Indian or French)
Bon appetit.