£300 was raised at this week’s Aubergine Extravaganza Workshop which was donated to the charity Papyrus in memory of Beth Kelin. You can visit the justgiving page to find out more – please click here. Thank you to Patricia Jacard for running a fun event and to our participants.
Mini-film (2 minutes) (prepared by 10 year old Toby):
By Patricia Jacard
Aubergine Pasties (Empanadas de Handrasho)
Make the day before
• 3 large aubergines, peeled, sliced lengthwise and then cut into small cubes.
• 1 ½ large onion peeled, cut into small dices.
• 5 large tomatoes peeled (use potato peeler), halved, squeezed (reserve the juice) and diced.
• Salt and pepper to taste
• 150 grams of grated cheddar or parmesan cheese
• ½ cup of vegetable oil
Steps for filling
Place diced aubergines in plenty of salty cold water. Allow to rest for 10 min. Drain and squeeze. Boil aubergines in plenty of water until soft and then drain and squeeze to remove most of the moisture. In a large pot heat 5 tablespoons of vegetable oil and place the chopped onions and fry until softer but not golden. Add the tomatoes. Cook for 15 minutes on the hob. If it is looking too dry add the juice of the reserved tomatoes or water. Add salt and pepper and then the aubergines. Cook for another 15 minutes and allow cooling before incorporating the grated cheese.
• 2 ½ cups of plain flour
• 2 ½ cups of self-rising flour
• 1 cup of vegetable oil
• 1 cup of hot water
• 1 tsp of salt
• 1 tsp of white vinegar
Steps for dough and assembly
In a large bowl place the oil, water, salt and vinegar. Stir. Add the plain and self-rising flour. Combine with a fork or hands. Do not overwork. Cover the dough with a clean tea towel as it is much easier to shape the dough when it is warm. Make walnut sized dough balls rolling them in your hands. Press them with the palm of your hands to make thin circles 8 cm in diameter and 0.5 cm thick. Fill with a heaped teaspoon of aubergine filling placing it above the middle line of the circle. Moisten half of the border of the circle with cold water. Use your finger for thins. Fold over to make a small pasty like shape. Press the borders and paint this pasty with egg yolk. Place on an oiled tray and bake in a medium heated oven until golden and crisp. They are traditionally served accompanied with slices of watermelon and melon.
- 6 medium to small sized aubergines
- 3 eggs
- 2 slices of white bread soaked in water
- ½ an onion diced and stir fried
- 1 garlic clove
- Salt and pepper to taste
- 1 tsp baking powder
- 400 grams of cream cheese (full fat)
- 200 grams of grated cheese (cheddar) and some extra for sprinkling
Wash and pat dry the aubergines.
Slice in half lengthwise and with skin on
Allow to sit in cold water with plenty of salt to remove bitter taste
Blanche in water until they are al dente (15-20 min).
Set oven to 180 C
Drain and carefully remove the flesh of the aubergines with a spoon making canoe like shapes. Leave 0.5 cm on base and sides of each half. Keep the removed flesh.
Set on oiled baking tray with the hollowed side facing up.
Stem blend the removed flesh, eggs, soaked and squeezed bread, onion, garlic, cream cheese and cheddar until it turns into a soft paste.
Fill the aubergines with this mix and sprinkle with cheese.
Bake for approx. 25 min until the surface is golden.
- 4 large aubergines (roasted on the hob)
- 2 beef tomatoes
- 2 green peppers (roasted on the hob)
- 3 eggs
- A handful of chopped coriander
- white vinegar
- sunflower oil
- salt and pepper
Steps for filling
Hard boil the eggs allow to cool, peel and dice. Roast aubergines and peppers (skin on) until almost chargrilled turning every 5 min until all the surfaces are roasted. Allow to cool and peel. Peel, deseed and cube the beef tomatoes. Mix everything, add chopped coriander and season with vinegar, oil salt and pepper. Serve cold as a side.