Ricotta-stuffed Aubergines in a Spiced Tomato Sauce Recipe
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Cooking tools:
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Spatula
- Paper towel
- Plate
- Stove
Ingredients
- 3 tbs. vegetable oil plus extra for cooking the aubergines
- 2 medium aubergine, cut into thin 1cm slices (you need about 12)
- 1 medium-large onion, chopped
- ½ fat red chilli, finely sliced
- 4 fat garlic cloves, peeled and grated into a paste
- 3 medium tomatoes, quartered and deseeded
- ¾ tsp. fennel seeds
- 2 tsp. tomato puree
- 1 tsp. coriander powder
- Salt, sugar and freshly ground black pepper to taste
- 225g fresh ricotta
- ½ small red onion, finely chopped
- 1 tbs. shredded fresh mint
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