Stuffed aubergine with hot sauces from the magma mix

Lovely spicy side dish for when you are serving up a feast. Takes a little preparation time, but the sauces are real flavour bombs and last a long time.

PREPARATION

Cut the aubergines in half, drizzle with olive oil and bake in the oven for 25 minutes at 210 ^°C. Carefully hollow out the aubergines. Cook the bulgur according to the instructions on the packet.

Mash the cooked flesh with a fork and add 2 tablespoons of crème fraîche and grate half a lime. Add the cooked bulgur and season with salt and pepper. Divide between the hollowed-out aubergines. Reheat in the oven if necessary.

 

Cayenne hot sauce: 200 g of yellow cayenne pepper, 2 cloves of garlic, 1 shallot, 2 yellow tomatoes, 1 carrot, 75 g of apple vinegar, salt. Cook all ingredients 30 minutes on low heat, grind in the blender to a smooth sauce.

 

Green jalapeno hot sauce:200 g of green jalapeno, 3 cloves of garlic, 1 shallot, 75 g of water, 1 lime zest. Cook the peppers, garlic, shallot and water for 30 minutes on low heat. Grind in the blender to a smooth sauce, add juice of 1 lime.

 

Rawit red hot sauce: 200 g of Rawit, 2 cloves of garlic, 2 shallots, 2 red tomatoes, 30 g of sugar, 50 g of white vinegar. Cook all ingredients for 30 minutes on low heat. Grind in the blender to a smooth sauce.

 

Marinated chilli peppers: cut the chillies into slices and put in a clean pot Bring 250 g water, 350 g sugar, 350 g vinegar to the boil. Pour this on the chilli peppers. Leave to marinate for 2 days.

Garnish the aubergines with the sauces and chilli pepper slices.