Q Every time I boil an egg, I realise that the yolk goes off-centre and does not look very appealing. What should I do?
A Perfectly centred egg yolks make for great presentation. So while boiling the eggs, place them in a pan of room temperature water. Bring it to the boil on low-medium heat, gently swirling the water. This helps to keep the egg yolks in the centre.
When the water comes to a gentle boil, lower the heat slightly and let the eggs boil for seven minutes. Stir occasionally. Don’t boil the eggs on high heat as the eggs may crack. Once the eggs are boiled, cool them under cold water before peeling them.
Q Please suggest a recipe for stuffed aubergines that can be a complete meal?
A I love aubergines too and it is such a versatile vegetable! Here’s recipe that I enjoy making as it reminds me of what I’ve grown up on.
Preheat the oven to 180°C and line an oven tray with grease-proof paper. Halve three medium-size aubergines lengthwise and cut a 1cm border around the inside edge of each half and scoop out the flesh. Place the aubergine shells, scooped-side up, in the tray. Drizzle 1 tbsp oil all over the pieces and season. Bake for 20 minutes or until soft.
Meanwhile, finely chop the aubergine flesh. Heat 1 tbsp oil in a frying pan over medium, and cook a finely chopped onion for 2-3 minutes. Add the chopped aubergine and cook for 10 minutes or until soft and golden. Remove heat and transfer to a bowl.
In a bowl, mix 185g canned tuna, half a cup of breadcrumbs, some oregano, chives and lemon rind, 2 crushed garlic cloves and 2 whisked eggs. Divide equally between warm aubergine shells. Sprinkle with Parmesan and bake for 35 minutes or until golden. Serve with warm pasta sauce if you like.