Aubergine marmalade 1 finely chopped large aubergine 2 finely sliced red onions Roasted red pepper (optional ) Salt and pepper and chopped flat leaf parsley Cut onions in half and thinly sliced Cook onion gently with either goose fat or light olive oil until soft, add the aubergine and keep cooking and mixing until its melted and becomes sticky like consistency. Must be patient and not brown the onion as it will affect the flavour Add some water to loosen the texture if its too dry and cover with a lid to keep the moisture in. Once it resembles marmalade like texture add seasoning and the finely chopped roast red pepper. Garnish with chopped flat leaf parsley. Great with cold roast leftovers or cheese and even a burger.
Posted on: Mon, 07 Jul 2014 09:12:26 +0000
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