Midweek Quickie; Aubergine Swirl

I've got this adorable little green dish which I believe is a handled cazuela (please feel free to correct me if I'm wrong), and I've been dying to try it out on the hob and see what it cooks like.

I never, ever say this, but I was aiming for something simple, using a 1 pot, chuck it in stylee that utilised whatever I had to hand and would turn out luscious.

When I happen to have all 3 ingredients, I pretty much always start all dishes off with a mirepoix, as I find it is the most reliable base for when I am making it up as I go along, so that's obviously what I did. I also didn't fancy pre-cooking the aubergine slices, so decided I would have to somehow have to fit everything in to cook together, and to be honest, even I'm shocked that this worked as well as it did. I love my little dish. I want more terracotta bakeware in my life! Perhaps a huge one to go in my Wonderbag! Do they exist? I feel a long internet search and frivolous kitchen spend up coming on...

Anyway, I'll stop rambling now, this is supposed to be a quickie. Let's get on with it.

P.S. It's called a swirl because it sounded better than clock (sorry Massive Munch), and the aubergine layers kinda look swirly. Ish. Gah! If you've got a better name, I would love to hear it, as I'm mostly brain farting right now.



Aubergine Swirl
serves 2

1 onion, diced
1 aubergine, sliced thin
1 rib of celery, sliced thin
1/3 of a leek, sliced thin
1/8 large carrot, grated
2 garlic cloves, minced
1 tin of toms
salt & pepper
1 tsp Italian herbs
1 tsp smoked paprika
olive oil
Violife, grated

  1. Heat your cazuela over a low heat and add some olive oil.
  2. Soften your mirepoix ingredients and the celery
  3. Add the garlic and stir until incorporated and soft.
  4. Once at desired consistency, push all ingredients to one side and layer some aubergine into the bottom of the dish. Cover the aubergine, expose the second side and pop some more aubergine into the bottom of the dish.
  5. Spread out the veggie mix, and layer in the rest of the aubergine slices, seasoning between each layer.
  6. Sprinkle over the herbs and smoked paprika and cover everything with the tomatoes.
  7. Keep spreading the ingredients around and scrape a spatular down the sides, to make sure the tomatoes spread throughout the dish.
  8. Cook until thick and bubbly.
  9. Top with Violife and pop under a grill for a few seconds.
  10. Cut into segments and share with someone.
  11. Decide sharing sucks and stab them in the hand with a fork.
  12. Finish it by yourself.
  13. Apologise to your loved one for being hangry.
  14. Please don't arrest me.





















Comments

  1. Sounds delicious and healthy! Love the recipe, and will try it this week:) Thanks!

    ReplyDelete
    Replies
    1. You're welcome! Let me know how it goes!

      Delete
  2. This looks so yummy! I love aubergines and quite often make an aubergine bake in the oven but I love how this is a one-pot recipe - I'll need to give it a try soon! :)
    Nicole xx
    Ginger Kitchen

    ReplyDelete
    Replies
    1. It's super easy! I hope you enjoy it as much as we did! x

      Delete

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