Stokes Sauces: Eggplant, Brinjal

Simply Aubergines

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

With their glossy, dark purple skins, aubergines are one of the most elegant-looking vegetables you'll find in the shops.

Its subtle and distinctive combination of textures and flavours - smooth, fleshy, creamy, smoky - make it a versatile and fascinating component of many great dishes.

It used to be the case that we salted aubergines to remove bitterness and moisture. Now though, aubergines are rarely too bitter so this isn't necessary.

Slices of aubergine can be griddled, sauteed, stewed or fried. However aubergines tend to soak up oil like a sponge.

For a lighter touch, roast whole aubergines in a hot oven for 30 (firm) to 45 minutes (soft). Wait until cool enough to handle, then the skin can be easily peeled off and the flesh chopped and added to your recipe.

Stuffed Aubergines

A great way to get the best from your aubergines is to roast them, stuff them and bake the combined showpiece for supper.

Preparation:

To prepare the aubergines for all of the following dishes, cut them in half lengthways then score the flesh in a criss-cross fashion without cutting the skin.

Drizzle with lots of oil then, on a baking tray, put them into the oven at 180°C/gas mark 6 for 20 to 30 minutes. When they are cool enough to handle, scoop out the softened flesh, leaving a reasonably thick wall of flesh and skin.

Add the flesh to the filling mix and you're ready to go.

Italian Stuffed Aubergine

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Filled with mozzarella, olives and tomatoes, this is a meat-free marvel in an aubergine shell.

Here's how:

Prepare and roast 2 aubergines (as above). Fry a diced onion to soften it then add the flesh from the aubergines with 2 grated garlic cloves, 2 tsp of mixed herbs and a dozen halved little cherry tomatoes.

Stir in a handful of pitted olives with 1 tbsp of Stokes Cider & Horseradish Mustard and 3 tbsp of Stokes Bloody Mary Ketchup. Finally tear and generously add basil leaves and about 125 g of mozzarella torn into pieces.

Fill the aubergine shells, scattering the tops with breadcrumbs and bake for 15 to 20 minutes until the cheese filling bubbles a delicious invitation to serve.

Chicken Stuffed Aubergines

Chicken, garlic, tomatoes warmed though with the heat of smoky chipotle chillies.

Here's how:

Prepare and bake 2 aubergines as above. Soften 1 diced onion and 2 grated garlic cloves in a little oil.

Skin and cube 2 chicken breasts, add them to the pan and cook through, adding the aubergine pulp and a tin of chopped tomatoes with 3 or 4 tbsp of Stokes Chipotle Ketchup.

Grate about 60 g of Cheddar cheese into the simmering mixture, season and fill the aubergine shells.

Now give them 15 to 20 minutes in the oven at 180°C/gas mark 6 and serve with a crispy salad.

Quorn Bolognese Stuffed Aubergines

Here's one for Meat-Free Monday, replacing minced beef with Quorn.

You will find other dliciously tasty Meat-Free Monday recipes here.

Here's how:

Simply replace minced beef with Quorn Mince. Soften chopped onions, celery, fennel and grated carrots in oil.

Add the Quorn and aubergine pulp, with 2 cloves of grated garlic, some Italian mixed herbs, sun dried tomato paste, lashings of Stokes Tomato Ketchup (or our Bloody Mary Ketchup), a glass of red wine.

Fill the aubergine shells and grate lots of cheese over the top before popping them on a tray and into the oven at 180°C/gas mark 6 for 15 or 20 minutes until the cheese browns and bubbles (they might need a few minutes under a hot grill to finish the gratination).

Stokes Tomato Ketchup - from vine, to fine