Old MacDonald's Potato Box Recipes
Maltese-Style Potatoes and Baked Aubergines Ingredients For the Potatoes 2 onions, peeled and sliced 6 potatoes, peeled and thickly sliced 3 garlic cloves, peeled and crushed 1 tbsp fennel seeds 750ml/24fl oz vegetable stock 1 tbsp olive oil salt and pepper For the Aubergines 2 medium aubergines 1 tbsp oil 1 small onion, peeled and finely chopped 1 garlic clove, peeled and crushed 2 tomatoes, peeled and chopped 125g/4oz cooked brown rice 1 tbsp chopped chives 40g/1½oz grated vegan cheese 2 tbsp semolina Directions 1. Make the potatoes: arrange the onions in the bottom of a dish and layer the potatoes on top of them 2. Mix the garlic, fennel seeds, stock and oil in a jug and pour the mixture over the potatoes. 3. Season well and bake in a hot oven - 180C/350F/Gas4 - for 1 hour or until the top layer of potatoes is brown and crispy. 4. To make the aubergines: Parboil the aubergines until tender, cut in half lengthways and scoop the flesh leaving a 2cm shell. Chop the flesh roughly. 5. Heat the oil in a frying pan, add the onion and garlic and cook, stirring for about 5 minutes or until soft. Add the tomatoes and aubergine flesh, cover and simmer over a low heat until tender. 6. Remove from the heat, transfer to a bowl, add the rice, chives and cheese and mix well. 7. Stuff the aubergine shells, sprinkle with semolina for a crispy finish, place on a lightly greased tray and bake in a moderate over for about 25 minutes.

Old MacDonald's Potato Box Recipes

Maltese-Style Potatoes and Baked Aubergines

Ingredients

For the Potatoes
2 onions, peeled and sliced
6 potatoes, peeled and thickly sliced
3 garlic cloves, peeled and crushed
1 tbsp fennel seeds
750ml/24fl oz vegetable stock
1 tbsp olive oil
salt and pepper
For the Aubergines
2 medium aubergines
1 tbsp oil
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
2 tomatoes, peeled and chopped
125g/4oz cooked brown rice
1 tbsp chopped chives
40g/1½oz grated vegan cheese
2 tbsp semolina

Directions

1. Make the potatoes: arrange the onions in the bottom of a dish and layer the potatoes on top of them
2. Mix the garlic, fennel seeds, stock and oil in a jug and pour the mixture over the potatoes.
3. Season well and bake in a hot oven - 180C/350F/Gas4 - for 1 hour or until the top layer of potatoes is brown and crispy.
4. To make the aubergines: Parboil the aubergines until tender, cut in half lengthways and scoop the flesh leaving a 2cm shell. Chop the flesh roughly.
5. Heat the oil in a frying pan, add the onion and garlic and cook, stirring for about 5 minutes or until soft. Add the tomatoes and aubergine flesh, cover and simmer over a low heat until tender.
6. Remove from the heat, transfer to a bowl, add the rice, chives and cheese and mix well.
7. Stuff the aubergine shells, sprinkle with semolina for a crispy finish, place on a lightly greased tray and bake in a moderate over for about 25 minutes.