Possum’s Recipe Book

Stuffed Aubergine with Salsa Sauce

Serves 4-6

2 large Aubergine – sliced length-wise into 12 thin slices
3 slices prosciutto – sliced into thin slivers (a la Julienne)
100g Parmesan cheese
30g butter
12tbsp salsa sauce (see below, it takes about an hour to make)
3tbsp single cream
200g thin noodles – cooked
 
Method
 
Pre-heat oven to 180C (Fan)
 
Grill the aubergine on both sides on a very hot grill.
Set aside.
Melt the butter in a non-stick fry pan and add prosciutto.
Only warm the prosciutto, do not fry it.
Add the salsa sauce and cream and stir together.
Take of the stove and set a side.
Lay the slices of aubergine flat.
Put some noodles in the centre and roll them up.
Place the rolled aubergine on an oven tray and pour salsa mix over the top.
Sprinkle with Parmesan cheese and bake for 15-20mins.
 
Serve with leafy salad and crusty bread.
 
Salsa Sauce
 
1 onion
2 cloves garlic
1 small carrot
1 stalk celery
400g peeled tomatoes –(can use tinned tomatoes)
4 basil leaves
Dash olive oil
Aromatic salt (see below)
 
Method
 
Put onion, carrot, celery and garlic in the bowl of a hand blender 
and chop roughly.
Heat oil in a saucepan and add tomatoes, basil, chopped vegetables.
Stir briefly and cover with  a lid.
When the sauce begins to boil turn down to simmer slowly for about an hour.
Stir occasionally with a wooden spoon to prevent it sticking on the 
bottom of the saucepan.
Use hand blender to chop mixture until smooth.
Put into sterilised jars.
Keep in refrigerator until needed.
 
Aromatic salt
 
300g cause salt
3 sprigs rosemary
6 sage leaves
1 clove garlic
Pinch pepper
 
Method
 
Strip leaves from rosemary
Put all ingredients into the bowl of a hand blender and blend for a few seconds.
Put aromatic salt in a clean glass jar.
It will keep 10+days.
 
Cooks note; can be used to add flavour to roasted or grilled meat.

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