Braised Celery With Aubergine (Eggplant) |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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You can chill this for up to 4 days, but do not freeze. I found it in a little cook-ahead meals booklet Ingredients:
2 aubergines, cut in chunks |
salt and pepper |
1 head celery, sliced |
2 onions, chopeed |
1 carrot, diced |
1 bay leaf |
2 ounces butter |
1/2 pint dry white wine |
1/2 pint vegetable stock (or chicken) |
6 sage leaves, shredded |
4 ounces walnuts, chopped to serve |
2 ounces breadcrumbs, to serve |
2 ounces blue stilton cheese, crumbled to serve |
parsley, to serve |
Directions:
1. place aubergines in a colander, sprinkle with saltg and set aside for 30 minute.
2. rinse and drain.
3. cook celery, onions carrots and bay leaf in a casserole dish for 20 minute.
4. add aubergines and mix well.
5. cook for 5 minute.
6. stir in wine, stock, and sage.
7. bring to the boil, reduce heat and cover.
8. simmer for 45 min or until veg is tender.
9. (if you are chilling do so now) if not.
10. to serve, mix the walnuts, breadcrumbs, stilton cheese and parsley, sprinkle the topping over the hot vergetables and grill until browned.
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