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Aubergine Baked Boats

We like to set ourselves little challenges. We’ve done the “Ingredients Alphabet”, “Around the World” etc. So this time we’re going to jump on the Vegetarian gig and do a “Vegetarian Alphabet”

Aubergine for “A” works.

We;re not into the “Fake Meat” concept so the Urad Dal which we bought from the local Continental shop added the Meaty texture.

Ingredients:-

Urad Dal – (Split Black Lentils)
½ tube of Tomato Puree
1 Aubergine halved and scooped out. (Save the flesh)
3 Onions, sliced
2 cloves of Garlic, minced
Mixed Herbs
Salt & Pepper
Chilli Flakes
Mushrooms, sliced
Grated Cheese
Cherry Tomatoes
Oil

Method:-

(1) Add the Tomato Puree to a little water in a saucepan and bring the Urad Dal to the boil. Reduce the heat, season with Salt and Pepper and simmer for a good hour. Add extra water as required as they are very thirsty little dudes.
(2) When the Urad Dal has expanded and softened take them off the heat.
(3) In a frying pan fry the Onions until translucent.
(4) Add the Mushrooms and fry for a further 5 minutes on a low heat.
(5) Cut the Aubergine lengthways, scoop most of the flesh out and Oil.
(6) Place in the oven at 180c and roast for 30 minutes.
(7) Add the Aubergine flesh, Urad Dal and all the other ingredients excluding the grated Cheese and halved Cherry Tomatoes to the frying pan and fry gently stirring occasionally.
(8) Remove the Aubergine halves from the oven and stuff with your filling.
(9) Heat the grill.
(10) Dress with the Cherry Tomatoes and grated Cheese and place under the grill.
(11) When the Cheese has melted you’re good to go.

We served ours with Chips and Peas. It was really very tasty and filling.

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Details: Written by Tony Carson; Category: About Us; Created: 02 January 2019

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Details: Written by Tony Carson; Category: About Us; Created: 24 September 2018

Susan Rimington is a long standing Chef with 30+ years of experience in hotel, restaurant and public house kitchens. Experience which became essential when due to no fault of our own we found ourselves homeless and living on Universal Credit.

Tony Carson is a Web Designer with 15+ years of experience and a passion for promoting the hospitality sector.

In 2017 after two disastrous contracts in a restaurant followed by a public house both with tied accommodation. We found ourselves in a homeless hostel with very few possessions and ever less money. As our situation worsened we found ways to feed ourselves on a very restricted budget which resulted in this collection of recipes. We hope you enjoy them and find them useful.

Eat Well on UC is a Not For Profit venture. Donated funds are only used to finance this Website and to purchase materials for food demonstrations. Any excess funds are donated to The Salvation Army to support their great work with the homeless.

Details: Written by Tony Carson; Category: About Us; Created: 23 September 2018

Having spent nearly 10 months either in a hostel or in a tent we are probably better equipped than the TV chefs to offer you our low cost recipes. We've been there and done it, as it were! These recipes initially only required a (camp) stove, a couple of pans, a frying pan, maybe an oven and a limited number of ingredients. As we're slowly worked our way out of the bad situation we found ourselves in we've added both gadgets and ingredients to our kitchen arsenel.

We worked on and still are working on a budget of £4 to feed 2 people Smooh the Cat and sometimes scraps for the urban Foxes!

We hope you find these recipes fun, interesting, tasty and useful. They are all also Gluten Free as Sue has Coeliac Disease but normal pasta etc. will cost you less.

Feel free to use them, share them, print them, most or all enjoy them.

We hope they will be of assistance to those on Universal Credit, our Homeless friends, Students, those on a limited income or anybody looking for a little inspiration.

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