Aubergine with Spicy Sauce and Creamed Cheese
3 medium-sized aubergines, sliced into rounds.
Using the top of a glass, press out four rounds from the bread slices. Discard the left-over bread and lightly toast the four rounds and set aside.
1 tin of peeled tomatoes
4 cloves of garlic
1 tablespoon fresh peeled ginger
1 tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon ground coriander seed
1 cup of fresh dhania (coriander) leaves
(optional 12 rocket leaves)
1 pinch of cayenne pepper
1 teaspoon turmeric powder
4 slices of bread
2 tablespoons raisins
salt and freshly-ground black pepper
1 cup smooth goat's milk or creamed cheese
3 tablespoons of cream
Peel and chop the garlic and ginger and mix with 2 tablespoons of water and one tablespoon of olive oil. Give it a swirl in the food processor to make a liquid paste.
Heat a saucepan and scoop the garlic-ginger paste into the pan
Add the ground coriander and cook for about two minutes.
Chop the tomatoes coarsely, and add it to the paste,
Stir in the teaspoon of brown sugar. Add the cayenne pepper, salt, pepper, raisins and the turmeric and cook for about two minutes, then remove from the heat, cover and keep warm.
Slice the aubergine (eggplant) into ½ inch thick rounds, sprinkle with salt and leave for about 10 minutes, then rinse and pat dry.
Heat a frying pan and sprinkle a few drops of olive oil in the pan, then over high heat quickly fry the aubergine wheels until they start going brown. Don't cook until done!
Replace the saucepan with the tomato mixture on the heat and slide the aubergine slices into the sauce and let it simmer until aubergine is done, but still firm.
Mix the cheese and cream.
On the four individual plates, place a slice of the toast rounds. Place a slice of aubergine on top of the toast. Scoop some of the tomato mix onto the aubergine. Scoop a dollop of the cheese mix on the sauce. Place another slice of aubergine on top of the cheese. Scoop a little of the tomato sauce on the aubergine and top with another dollop of creamed cheese.
Decorate with rocket and coriander leaves.
Please note: If you leave the creamy cheese out of this recipe, it makes a lovely side dish, served heated or cold.
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