Sunday, April 7, 2013

Aubergine Charlotte With Salmon

I saw some posts on aubergine charlottes and I am tempted to try them out using different fillings. Baking aubergine rather than frying them gives them the same melt in the mouth silky smooth texture but without absorbing much oil.  I find it so much healthier cooking aubergine/eggplant this way and you can have any fillings you like.  Great way of presenting an aubergine dish.  It is interesting to serve aubergine in little parcel to your guests.  You can have mushrooms and cheese as fillings or with salmon like I did.   This is so delicious and I will try the mushroom filling the next time I make this charlottes again. But for this time, I did it my way :p   Read on to see how this is being prepared.

It is not hard to prepare and you can whip this up in less than 40mins.  I covered with aluminium foil when baking to give it a bake steam effect.  The texture of the aubergine turned out melt in the mouth silky smooth and every mouthful packed with salmon....mmmm you are a salmon and aubergine lover you will definitely enjoy this dish .  You can serve this with a salad dish or with mash potato.  I can have two charlottes at one eating, for I am addicted to aubergine and salmon :)

 this is simple yet delicious.....

Aubergine Charlotte With Salmon
makes 4 charlottes- 1 per person


4 ramekins
2 aubergines -cut into 1/2 cm slices
olive oil
a sprinkle of white pepper
a sprinkle of salt

1 aubergine - cut into half and baked till cooked - removed 
2 cloves of garlic - finely chopped
a dash of black pepper
salt to taste
olive oil
a piece of salmon - cut into 1cm cubes seasoned with a tsp of chinese wine and a tsp of ginger juice

Heat oven to 220 C.

Place the aubergine slices on a baking sheet, brush liberally with olive oil then bake in oven until soft and starting to brown.  Remove from oven and allow to cool.

Now make the fillings.  Cut the aubergine into half , place on baking sheet brush olive and bake till cooked. Scoop out the meat into a bowl and flavored with black pepper and chopped garlic and salt.  Meanwhile , cut the salmon into 1 cum cubes and seasoned with a tsp of chinese wine and ginger juice.

to make the Charlottes, take 4 individual ramekins. Line the ramekins with slices of aubergine. Make sure there is an inch of overhang over the rim . Add the flavored mashed aubergines and top with the seasoned salmon cubes.  Fold the 1 inch  overhang over the top to cover completely the salmon cubes.  Cover with a piece of foil and bake for 30 minutes at 220C.  Take out and turn them out onto plates. 

Enjoy !

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