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Chilli and Rosemary Aubergine Parcels with Smoky Mash Recipe
|For aubergines and mozzarella parcels|
|Olive oil||6 Tablespoon|
|Garlic||2 Clove (10 gm), crushed with 1 teaspoon sea salt|
|Fennel seeds||2 Teaspoon, lightly toasted|
|Red chilies||2 , deseeded and finely chopped|
|Mozzarella balls||300 Gram (2 Pieces, 150 Gram Each)|
|For smoky aubergine mash|
|Potatoes||2 Pound (900 Gram, Such As Desiree / Maris Piper)|
|Butter||4 Ounce, diced (100 Gram)|
|Double cream||3 1⁄2 Fluid Ounce (100 Milliliter, Hot)|
|Sea salt||To Taste|
|Black pepper||To Taste|
Calories 654 Calories from Fat 450
% Daily Value*
Total Fat 51 g78.3%
Saturated Fat 18.5 g92.4%
Trans Fat 0 g
Cholesterol 80.1 mg
Sodium 380.9 mg15.9%
Total Carbohydrates 38 g12.7%
Dietary Fiber 8.2 g32.9%
Sugars 4.6 g
Protein 16 g32.4%
Vitamin A 18.2% Vitamin C 63.8%
Calcium 31.3% Iron 12.5%
*Based on a 2000 Calorie diet
2. Strip the leaves from the rosemary and finely chop, then add to the crushed garlic in a mortar and pestle, along with the fennel seeds and chillies and crush. Add remaining olive oil and mix well. Pour the marinade over the aubergines and mix through. Leave to marinate for 30 mins or overnight in the fridge.
3. To make the mash, prick the aubergines all over with a fork and char over a gas flame, griddle or barbecue, turning frequently, until blackened. If you have an electric cooker, roast the aubergines in a hot oven, although you won't achieve the same smoky flavour. Place the aubergines in a colander and leave to cool. Cut in half lengthways and, using a spoon, scoop out and finely chop the flesh and place in a colander to drain away any bitter juices. If you have a steamer, peel the potatoes and cut into 4cm pieces. Steam until cooked, about 30 mins. Shake any excess water from the potatoes and place in a pan or flat-bottomed bowl, (if you don't own a steamer, place the potatoes in a large pan, cover with water, add a pinch of salt, bring to the boil and simmer until tender, about 15-25 mins. Drain well and return the potatoes to the pan, place over a low heat and leave for a minute or so to remove any excess water. Turn off the heat.) Add the butter and, using a potato masher, mash until lump-free. Pour in the hot cream or milk and beat with a wooden spoon until soft and fluffy. Stir through the aubergine pulp, season with sea salt and pepper, keep warm.
4. Remove the aubergines from the marinade and lay them flat on a work surface. (Reserve the marinade for serving.) Tear the mozzarella into 8 pieces and place one on the end of each aubergine. Roll up to enclose - and if you have some rosemary left, secure the parcels with a sprig, for a professional touch! Place on a baking tray and warm under a hot grill or oven until the cheese begins to melt.
5. Serve the aubergine parcels on the smoky mash, drizzled with the reserved marinade. Caper berries would be lovely with this dish too.