Tuesday, 26 January 2016


by: MisS VictoriA DaviD

It was surprisingly tasty...

A soft bulbous shiny purple or white skin that varies in different sizes. Don't be too green as I am talking about a commonly used nightshade vegetable.

Aubergine or in some countries known as eggplant is a nightshade plant closely related to tomato and potato. It is a delicate perennial (more than 2 years) plant that grows in temperate climates of China, India, Egypt, Turkey and Indonesia.

  • 1 medium-sized aubergine
  • 2 cloves of garlic, crashed and finely chopped
  • 1 small-sized onion, finely chopped
  • a dash of mixed herbs
  • 2 medium-sized eggs, beaten 
  • salt, pepper and vegetable stock granules to taste
  • 2 tbsps. of Extra Virgin oil

The aubergine was burntly- grilled that made it easier for me to tear-off its skin and also it cooked some of its pulp. After I have scraped its burnt skin, I divided it into two and crashed each pulp (the size of United Kingdom's aubergine is four times bigger than in Asia) using a fork.


Baking Procedure:
  1. Pre-heat the oven to 150ºC (electric) and then, dazzle the oil into the pyrex glass to cover the bottom .
  2. Prepare you marinating mixture by whisking and mixing up together the following ingredients. Such as cloves of garlic, finely choppped onion, mixed herbs, 2 eggs and the condiments.
  3. Place the pyrex glass inside the pre-heated oven for 10-12 minutes. 
  4. While waiting, pour and coat your prepared aubergines with the egg batter mixture in step 2. This is the marinating time!
  5. Take-out the pre-heated pyrex glass in the oven and then, lay and arrange your marinated aubergines. Be careful not to touch the surface of the pyrex glass as it will be sizzling hot (NOTA BENE!).
  6.  Place it back in the oven and bake it for 20-25 minutes or until golden brown. Check it every 10-12 minutes or adjust the temperature, if necessary and to avoid burnt food!
*Photo courtesy of

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