Italian stuffed aubergine with Mexican salsa verde – a fusion recipe. Salsa verde is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. Tomatillos – these are green-skinned, slightly acidic fruit with an appearance similar to tomatoes, but they have a much different flavor from tomatoes.
Ingredients for 4 portions
| Qty | Unit | Description |
|---|---|---|
| 2 | Nos | Aubergines halved (400gms) |
| 0.2 | Kg | Tomatoes |
| 0.35 | Kg | Tomato sauce |
| 0.1 | Kg | Onions |
| 0.05 | Kg | Dried oregano |
| 0.01 | Kg | Garlic |
| 0.05 | Lit | Extra-virgin olive oil |
| 0.02 | Kg | Chopped fresh basil |
| 0.025 | Kg | Parmesan – grated |
| 0.05 | Kg | Bread crumbs |
| 0.01 | Kg | Black pepper powder |
| 0.01 | Kg | Salt |
| 0.25 | Kg | Mozzarella grated |
Method:
- Using a spoon, hollow out aubergines, leaving about a 1/2-inch-thick border around the skin to create a boat.
- Transfer to baking dish. Roughly chop scooped-out aubergine flesh.
- In a large skillet – heat oil. Add onion and cook until soft, 5 minutes.
- Stir in chopped aubergine & season with oregano, salt, & pepper. Cook, until golden & tender
- Add garlic, transfer mixture to a bowl & add tomatoes,100g of mozzarella & remaining marinara.
- Scoop into aubergine boats. Top with remaining mozzarella, Parmesan & bread crumbs.
- Bake until aubergines are tender and cheese is golden. Garnish with basil
- Serve with salsa Verde – Mexican dip