I have been down with viral fever all of this week, which means that I didnt have much energy left over the weekend to try anything new. My friend, Agendra, filled in the gap by creating a new gourmet surprise in his kitchen. Here’s a page from his diary.
Agendra’s home, Fairdabad. Sunday, 16th November, 2008. All alone at home; wife being away to Chennai to attend the last ceremonies of her maternal grand mother who left for her heavenly abode last week. All household staff is away to attend the funeral of our maid’s sister – Shankuntala, who last evening, with all of us, lost a four year battle against cancer. A busy morning just gave me enough time to have an apple and a bowl of muesli with milk for breakfast. After an hour long workout and running some errands, I most certainly needed lunch. Checked-out the refrigerator – there was one Cauliflower and one Aubergine. Leaving the cauliflower for some other time, I decided to cook some thing with the Aubergine. I started working on a new culinary invention and I just finished enjoying the following preparation:
Ingredients:
-
- One medium sized aubergine
- Three medium sized tomatoes and chopped them into qtr inch by qtr inch pieces.
- Two medium sized onions, finely chopped
- Worcestershire sauce – one teaspoon
- Soya Sauce – three-fourth teaspoon
- Dark Rum – 30 ml
- A piece of ginger, shredded into 2-2.5″ long shreds
- Two boiled eggs
- Two slices of toasted bread
- Salt to taste
- Vegetable oil
Method:
-
- In a wok, heat vegetable oil and add the chopped onions.
- As the onions turn golden brown, put in the tomato pieces and half of the shredded ginger and cook on low heat.
- Cut the aubergine into 16 wedges, and microwave on full power for 2 minutes with pinch of salt, half a teaspoon oil and one teaspoon water.
- Add salt to the onion/tomato sauce, one tea spoon Worcestershire sauce, three-fourth teaspoon soya sauce and about 30 ml dark rum, and allow to cook on low-med flame.
- Keep stirring the sauce from time to time till a rich color is attained and it is evenly done.
- Slit the boiled eggs, remove the yolk, and further slice the egg white longitudinally to make 16 wedges
- Place the 16 wedges of boiled egg and 16 wedges of microwaved aubergine around the center of the plate.
- Remove the sauce from the flame and spread it over the eggs and aubergine.
- Garnish with remaining ginger shreds.
Enjoy…..Aubergine Florentine with toasted slices of bread.
Share and Show: 
