Vegetarian Cookery, stuffed aubergine.

So far I have concentrated on vegetarian food, not because I prefer it but because it is the most requested for recipes. Most chefs have no imagination when it comes to vegetarian food, they resort to the familiar pasta with cheese, mushroom stroganoff, pizza, etc..
When I cook for anyone, especially at a meal where there are meat eaters and vegetarians together I try to make both meals look the same with similar colours and textures, that way no-one feels left out and others don't get the impression that others are getting special treatment. here is an example;

when serving stuffed chicken breast I like to offer this alternative.

INGREDIENTS,


1 Aubergine per person
1 tub of cream cheese
1 tablespoon chopped sun blushed tomatoes
1 tablespoon basil pesto
1 egg yolk
2 spring onions, chopped
2 carrots

METHOD,

1. cut off the side of the sides of the aubergine and brush lightly with olive oil. Heat griddle pan till smoking and seal aubergine until barbecue lines appear. Carefully cut a pocket into side of aubergine without cutting right through flesh.
2. mix tomato,pesto,cheese,spring onion and egg together. Spoon into aubergine, filling as much as you can.
3. peel carrot into long slices, place into a bowl then pour over a kettle of hot water and stand for 5 minutes until slightly softened. refresh under cold water. 
4. wrap strips of carrot around aubergine in a spiral pattern to help hold in stuffing and to add to decoration. Bake in hot oven 220 degrees c. for 20 minutes. Serve with fresh tomato sauce or gravy made with vegetable stock and vegemite. You can eat thiss with potatoes and vegetables or with salad.