The Aubergines before going into the ovenChoosing a different original dish each time you cook is practically impossible. Although I believe that we should put ourselves in a position to get inspired rather than wait for it to happen (one day, one time), there are days when we feel we may perform better than usual…..and this happens to us when we are doing whichever activity.

A good enough reason for me to create this dish arose when two very good friends, their wives and their 2 kids came over some weeks ago.

Ingredients for 6:
3 medium sized aubergines, 60g Parmigiano-Reggiano, 50g Cashew Nuts, 50g Dried Blueberries, Rosemary, Sichuan Pepper, EVOO, Salt, Maltese Bread


– Half the aubergines lengthwise. Sprinkle sea salt and brush the surface with some EVOO. Place them in the oven at 175 degrees for 15 mins.
– When the aubergines are cool, scoop out the pulp without damaging the skins.
– In a bowl, stir in the grated Parmigiano, Cashews, Blueberries, Sichuan Pepper and two spoons of EVOO with the Aubergine pulp.
– Using the Aubergine skin as a container, fill half of it with the mix.
– Place two slices of Maltese bread and some Rosemary in the other half.
– Drizzle the bread with EVOO
– Place the Aubergines in the oven for 5 mins or until warm enough.


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