Cooking for one can be very discouraging. Sometimes it feels like it’s simply a time-consuming task that doesn’t leave you with much but a dirty kitchen and a satisfied apetite.The thing that keeps me going (aside from my commitment to this blog, my taste buds, stomach and sanity) is that I can sometimes make more than one meal out of what I’ve cooked. And I generally plan it out to be this way from the start, especially if the next day is a school (work) day. The next day I love myself a little bit more when I tuck into my homemade lunch. Yes, it was worth the effort.
Now this… this was a great idea, because not only did I make two filling meals, but they were two different ones. It did not feel like eating leftovers one bit. For the basic part you will need:
- one large aubergine chopped into bite size cubes
- one black chili, deseeded (depending on how brave you are) and cut up finely. Obviously you may use other types of chilies or omit this if you don’t like the heat.
- bacon or pancetta
- one dash of olive oil or a tablespoon of butter. Remember it’s best to keep your temperature below 200 celsius when using extra virgin olive oil.
Chop up your aubergine and soak in salted water for at least 20 minutes. Place a bowl or freezer bag full of water on top of the aubergine cubes to keep them all under water. When you’re done with this, drain the water and don’t forget to rinse thoroughly.
Heat up the olive oil or butter in a frying pan. Add the chili and stir. Add the bacon and wait a few minutes until it starts to brown before adding the aubergine. Cook for about 20-30 minutes on medium heat, stirring every couple of minutes until the aubergine is tender and cooked through.
- hot as a side dish
The aubergine/bacon mixture will keep in the fridge for a few days.Pin It