BERENDJENA

Aubergines

My mother’s advice comes to mind every time I choose aubergines : “Aline you must choose shiny ones, not too big, not too small, weigh them in your hand if they seem too heavy, they have lots of seeds and that is no good”. So now with my carefully chosen aubergines, I make this dish that remind me of my mother.

3 aubergines

1 onion chopped

1 can chopped tomatoes (400 gr)

1 green pepper chopped

1/2 cup water

2 Tbsp oil

1/2 tsp sugar

Salt and pepper

 

 

 

  • Slice aubergines and soak in salted water.

  • Saute chopped onion in oil, add chopped green pepper.

  • Squeeze aubergine out of water and add to the pot.

  • Cover all with chopped tomatoes and their juice. Add salt and sugar and water.

  • Cover pot and let it cook on slow heat for about 3/4 hour, shaking pan from time to time.

  • Place in a pyrex. Add 1 cup water and place in preheated oven 180C till brown.

Serving Suggestions:

As a side plate for a main dish of Roast meat.

Make a stew by browning 500 gr of Veal Shin or Chicken Breast (cut in small pieces) after glazing the onion and green pepper, add 1 cup of water and cook till tender.  Than add the remaining ingredients and follow the recipe.

Please leave a comment to carry on this culinary tradition and help each other with tips, suggestions and maybe some other recipes. If you add in the comments field below a  recipe, please give exact measurements and steps, as the recipe will be tested and if a success it will be added on the site with your name

Berendjena big.jpg