A woman, an oven, and aubergines
I am so, so sorry for my lack of blogging lately. My life is just a whirlwind, and it just doesn’t seem to slow down. I am completely loving the study I started last September, but it takes up a LOT of time!
Anyway, back to food! I belive I’ve mentioned Melanzane a few times before, as one of my all time favourite dishes (but honestly.. grilled aubergine and cheese, what’s not to love?). And at last I’ve had the time to cook it again, and, more importantly, take pictures of it so I can finally blog about it.
Have I mentioned my love for aubergines (or eggplants) before? If not, I love, love, love, love, LOVE them. As a child I disliked them, but mostly because some of my friends did and I didn’t want to be the odd one out. By the time I reached pre-pubescent age, my mother convinced me to like them via her ratatouille. Not so long after, I started loving them. And even shorter after that, I just adored them. Plainly grilled and drizzled with a little olive oil and some seasalt, or quicjly baked with some dried organo, or wrapped in aluminum foil and tucked slowcooked between the coals of your bbq.. I love absolutely every way of preparation.
So when a few years back I discovered Parmigiano di Melanzane, I was instantly smitten. Rich tomatosauce, lovely grilled aubergines, creamy mozzarella, hearty parmensan and the sweetness of fresh basil.. oh my goodness I was in foodheaven. It is actually meant as a side-dish, but I just double the amount and serve it as a main course. And everyone who has ever tried it, even those who claim to dislike aubergine, couldn’t resist the succulent deliciousness that is Melanzane. But don’t take my word for it, try it yourself!
Parmigiano di Melanzane (4 persons)
- 3 large aubergines, cut lengthwise
- 2 x 400 grams (14 oz) cans of plum tomatoes
- 1 onion, finely diced
- 3 cloves of garlic, finely diced
- 1 heaped teaspoon of dried oregano
- a large handful of basil, stalks finely sliced and leaves torn or sliced into little pieces
- 2 bulbs mozzarella, preferably buffalo, torn into pieces
- a large handful of parmensan cheese, finely grated
- freshly ground seasalt and black pepper
- OPTIONAL: one pepperoncini, finely sliced
then spread some tomatosauce (making sure you cover the aubergines)
|Look at those tasty colours!|
|Just looking at this picture makes me hungry again.. hmmmm….|