RECETAS Y COCINA

Ingredients

• Average 1 lb eggplant (aubergine)
• 1 tbsp butter
• Touch of salt
• 1 small hot pepper
• Thyme
• Few leaves shredded basil
• 1/2 tsp curry
• 1 tbsp ketchup
• 1 small onion finely diced
• 1 clove of garlic, crushed
• 1/2 tsp soy sauce
• About 1 cup finely ground crackers or bread crumbs
• 2 to 3 sardines or 1 tin chunky tuna (minus the oil) or flaked fried fish

Preparation

Blend all ingredients except eggplant and crackers/ bread crumbs.

Boil eggplants with skin until tender (remove and drain) use a spoon and remove the flesh from the skins.

While still warm add the blended ingredients and mix well.

Now add the ground crackers/bread crumbs slowly until a consistency is reached whereby pulling the tines of a fork on same will leave firm ridges. Place same on a greased shallow Pyrex dish (9 inch diameter) spreading mixture to about 3/8 inches thick and bake at 320 degrees for 15 to 25 minutes.

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