Monday, November 2, 2009


It's Summer and that means eggplants are coming into season which to me is lot's of home made baba ghanoush served with lightly toasted sourdough bread slices drizzled with a good quality organic extra virgin cold pressed olive oil and includes lightly oiled eggplant slices grilled on a hot BBQ to bring out the core flavour of the eggplant and served together with other grilled vegetables, olives, cheeses and more toasted bread for a afternoon of alfesco dining.

A friend recently gave me a recipe for Eggplant Parmigiana developed by a UK chef Madalene Bonvini-Hamel, Founder of The British Larder, were I have changed the recipe to suit the ingredients in my pantry and fridge and I wanted to share my version to you because my family nourished on this dish for the entire weekend - it was so delicious! So Thank you Madalene and my friend "Amie" for the inspiration!

Eggplant Parmigiana
2 large eggplants, washed and tops removed, cut into 1cm slices
4tbs extra virgin cold pressed organic olive oil
600ml home made tomato sauce or a good quality organic pre-made one
1 x 200g organic mozzarella, ripped into pieces
200g grated fresh Parmesan cheese, preferably organic
1/2 wholemeal or rye sourdough bread stick, cut into 1cm slices
1/2 cup fresh basil leaves
1/4 cup fresh oregano leaves
Sea salt and freshly cracked black pepper

1. Coat eggplant slices in olive oil and cook on a very hot BBQ until grill marks on both sides, remove and set aside.

2. Start assembling the parmigiana dish, using one large deep 30cm x 20cm baking tray and spoon a layer of tomato sauce, then layer eggplant, mozzarella, bread slices, parmesan, fresh basil, oregano and season with sea salt and fresh black pepper. Repeat the layers again finishing with layer of eggplants and parmesan.

3.Bake in a preheated oven at 180ÂșC for 35-45 minutes, let rest for 5 minutes before spooning out a portion for eating.

Serves 4 (approximately).

Happy Cooking and Eating Eggplants...

Michelle xxx

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