It came from the Australian Vogue Entertaining Cookbook Spring/Summer 2001.
Eggplant: one of the best vegetables for baking - slice, place on a tray season with sea slat and freshly ground pepper and flavour with aromatics such as crushed garlic, crumbled oregano, chopped capers, olives or flat- leaf parsley, drizzle with extra-virgin olive oil and roast in a hot oven for about 20 minutes * eggplants marry beautifully with red capsicum and ripe tomatoes. Layer baked slices in a gratin dish, alternating with fresh mozzarella, roasted red capsicum slices and Tomato Sauce. Drizzle with olive oil and bake in a moderate oven until heated through. Serve with pesto * or layer baked eggplant slices with the Tomato Sauce, aged mozzarella and freshly grated parmigiano.
Makes a wonderful side or main dish! Enjoy!
Hiya so I love eggplant, and I have had it three ways so far ...
ReplyDelete1. This was my Godmothers Recepie, she is Italian and I guess this was one of the ways they had pasta in Italy. So you get an eggplant or as many as your want and your cube it. Then you deep fry the cubes, I do them a few at a time other wise I find that the water from the egg plant waters your oil and then they get all soggy. You need to fry them till they are golden brown. Then you have to lay them on a paper towel and get most of the oil off. Then you boil a pot of your fav pasta I use the bow ties ... You then mix up a batch of your fav tomatoe sauce (if I am in a hurry I just by a jar of the Ragu with garlic and heat it up just adding some basil). Then pour the sauce over your pasta add the eggplant and cheese if you like ..... yum ....
2. The second dish is a greek eggplant dish that is called MOUSAKA ... this is yummi I guess it's like a lasagna except it's just eggplant, meat sauce and bechamel.
3. Eggplant cut into rounds, then you can either batter it or bread it with panko and deep fri it .. this to is delishious. xoxxo