I’ve done a similar recipe for a main (great if there are some veggies in your dining party) and to make it heartier you add two additional layers: …the bottom is egg, herbs and bread crumbs that you fry into sort of an omelet and the other layer is wilted rocket and some chili pepper flakes.
I serve it with tagliatelle pasta and truffle butter. YUM!
It’s fairly labor intensive but pretty impressive.
Another lovely aubergine starter is Aubergine, Feta cheese and sundried tomato. You cut the aubergine in long slices, salt and drain etc then wrap a slice around a square of feta and a sundried tomato. You can either grill or griddle or barbecue until golden brown. It is yummy.
Or eggplant parmesan, aka melanzane parmigiana. my mom breads and bakes slices of aubergine (eggplant) and in a lasagne dish makes layers of the breaded eggplant (or just plain grilled),a layer of tomato sauce and a layer of parmesan, then tops it with mozzarella
I remember making a very similar dish but using pesto instead of tomato paste. If I remember correctly, the recipe came from one of Dennis Cotter’s Cafe Paradiso cookbooks. We cooked them on the beach one summer’s day and they were delicious.
Friday 20 March, 2009 at 1:54 pm
This sounds lovely…
I’ve done a similar recipe for a main (great if there are some veggies in your dining party) and to make it heartier you add two additional layers: …the bottom is egg, herbs and bread crumbs that you fry into sort of an omelet and the other layer is wilted rocket and some chili pepper flakes.
I serve it with tagliatelle pasta and truffle butter. YUM!
It’s fairly labor intensive but pretty impressive.
Here’s the original recipe that I refer to from Gourmet Magazine – there’s a beautiful picture too!: http://www.gourmet.com/recipes/2000s/2009/01/inside-out-eggplant-parmigiana
Friday 20 March, 2009 at 2:57 pm
Another lovely aubergine starter is Aubergine, Feta cheese and sundried tomato. You cut the aubergine in long slices, salt and drain etc then wrap a slice around a square of feta and a sundried tomato. You can either grill or griddle or barbecue until golden brown. It is yummy.
Saturday 21 March, 2009 at 3:04 pm
Or eggplant parmesan, aka melanzane parmigiana. my mom breads and bakes slices of aubergine (eggplant) and in a lasagne dish makes layers of the breaded eggplant (or just plain grilled),a layer of tomato sauce and a layer of parmesan, then tops it with mozzarella
Monday 23 March, 2009 at 9:57 am
I remember making a very similar dish but using pesto instead of tomato paste. If I remember correctly, the recipe came from one of Dennis Cotter’s Cafe Paradiso cookbooks. We cooked them on the beach one summer’s day and they were delicious.