6 JOSEPH STREET - Stuffed aubergines

6 JOSEPH STREET - Stuffed aubergines


Today it will be about love...

Such a genuine, unconditional, and in addition, at the very first sight love..
I never believed in love which has us as a "bolt from the blue" until the moment when I saw THIS recipe and everything became clear! I knew that I fell in love with... an aubergine! It was so strange, especially that in my family home aubergines simply weren't eaten. However, I decided to try it anyway. On the chickpeas, coriander and pomegranate there was at that moment of opportunity, so I decided to replace it with something that we always have in the pantry - tomatoes, corn and red beans. It worked perfectly!
The result of this experiment is that since then I could gorge on an aubergine all the time. They are wonderful in every form - raw, fried, baked, stuffed, in a soup, or even as a pizza pie.

Well, that's what we call the only true love! :)


Beer - 6 Joseph's Street by Pracownia Piwa:

It is an interesting combination of stout style and a rye beer, where traditional roasted stout note has been supplemented by the addition of the rye. Beer is black, thick, impenetrable. Creates high and stable foam. The smell is dominated by notes of chocolate and coffee. It has a perceptible accent of bread. Beer is oily. Has a smoked flavor combined with the sweetness and light sourness.

ingredients:

- 2 Large eggplant
- 200g Salted peanuts
- Tablespoon of olive oil
- 1 onion onions
- Tin chopped tomatoes
- 1/2 cans of corn
- 1/2 of a can of red beans
- 3 tablespoons of honey
- Feta cheese
- Type of stout beer 250-300ml
- salt
- pepper
- garlic

preparation:

Cut aubergine in half, then hollow, so that left about 1.5 inches of flesh. Rub an aubergine skin with a mixture of honey, beer and olive oil (3 tablespoons of honey, spoon and spoon of olive beer).
At the bottom of the aubergine spread as a smear peanut butter, complement the rest of the vegetable stuffing. The whole is put into the oven preheated to 180 degrees and bake for 20-25 minutes, then sprinkle with crumbled feta cheese and bake for another 10 minutes.

Peanut butter: Mix peanuts and 100 ml of beer until it becomes very smooth

Vegetable stuffing: in a skillet fry finely chopped onion. When golden brown, add the tomatoes, corn, beans and the rest of the aubergine cutted into small pieces. Pour approx. 100-150ml of beer, season with salt, garlic and pepper. Cook over low heat for about 15 minutes.

 Enjoy!