I bet you all guessed what the title means... yes? no? Aubergine (Eggplant) and Butifarra's Cassoulete, where Butifarra is our Typical Catalan Sausage :D. Basic ingredients for a basic dish. Since Medieval ages, the catalans have been using this veggie in their kitchens and I want to keep with the tradition ;D.
I'm sending this recipe over to Valli from More than a Burnt Toast and Ivy from Kopiaste to enter into their wonderful Event: WORLD FOOD DAY. In Valli's words:The blogging community spans the globe so I would like you to submit a recipe which represents your country that would feed at least 6 people. You can send something that is a family favourite or a regional favourite that uses local and perhaps seasonal ingredients.
We could then lay each dish back to back and have enough food to feed everyone on our street. If more people joined we could feed everyone in our city...our country...the world...you get the picture!!! A conga line of international dishes to feed the world!!!!
The aim of the Event is to make people aware of the world's increasing hunger and how the use of biofuel impacts in the poor countries' harvests and needs. Please head to her blog for more info.
When Fall comes, these kind of dishes are frequently "played" in my oven. I just love it for its simplicity and the use of such basic ingredients: milk, eggplants and pork meat... and lots of bread to clean the plate! A cheap dish to feed the whole family :D.Ingredients for 6 servings: 6 medium eggplants, 4 butifarras (or your regional sausage, preferably pork), salt, black ground pepper, and olive oil. 60 grs of butter, 60 grs of flour, 3/4 of liter of milk, and some grated mozzarella.
- Preheat the oven at 200 ºC.
- Prepare the eggplants on an oven tray: cut them in two pieces, with the help of a knife cut their pulp making crosses over them. Be careful not to cut its peel. This will help them to get roasted better. Pour some salt and olive oil over them.
- Place in the middle rack and roast for 30 minutes at 180-200ºC
- Peel the butifarras, and fry their raw meat in a sauce pan with just a bit of oil. Stir and fry until the meat is done.
- When the eggplants are ready, take away from the oven and add the pulp to the sauce pan with the butifarra, add a bit more of olive oil (just a bit, the eggplant absorbs it all) and stir for 2 minutes. Taste and add salt if needed. Reserve.
- Prepare the bechamel: Pour the butter inside a pot, when it becomes liquid, add the flour, take away from the heat and stir until you get a paste, put back in the heat and add the milk little by little while stirring. Add a bit of salt and black ground pepper (optional).When it starts to boil it will achieve its thicker texture. Take away from the heat and pour some in the bottom of the cassouletes.
- Place the eggplant/butifarra mixture in the cassouletes and some more bechamel on top. Sprinkle with the cheese. Place in the oven's top rack and gratin until you see the golden crust.
- Eat while hot... and don't forget your bread :D
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