And what else would I be talking about than my continued favourite veg – the aubergine! I still had one left and it cried out for its favourite friend, round and red in this case, the much-beloved (unless you’re Eve) tomato. So thanks to the a very useful edition of Good Food magazine, that had loads of good recipes in it (Mar 2010 edition) I tried out Melanzane alla parmigiana aka aubergine roasted with tomatoes and other stuff from a book called “Market Kitchen Cookbook“.
So, you need an aubergine cut in thick slices, 1 garlic close, 500g tomato passata, some basil and 100g grated Parmesan (I used less and it was still fine). Easy enough, I like recipes with a short list of ingredients.
You’re supposed to press your aubergine slices for up to 2hr, needless to say I didn’t – I mean who has the time? I pressed them for about 30min in the end. But if you feel the need, salt each aubergine slice and put them between chopping board weighed down with something heavy. Meanwhile get your tomato sauce going. Fry some garlic and add the passata, let that simmer down for up to 45min with a bit of salt and pepper.
Rinse your aubergine slices and dry them off, then briefly fry them on each side in some olive oil, just so they are nicely browned. Then assemble into ovenproof dish (and heat oven at about 200C), aubergine slices first, then pour over reduced tomato sauce. Chuck the basil on top and lastly scatter over the parmesan on top. Into oven for about 20min. Really really really liked it and made a nice vegetarian main.
So that’s my second post involving aubergine, tomato and cheese- two is not enough, I will strive to find more varieties…aubergine…aubergine (singing this to the tune of Edelweiss, totally works)