On a brighter note...recipe time!

NatAless



Joined: 31/03/2009
Posts: 789

Message Posted:
19/05/2009 08:26

This is what I'm cooking today, cheap, easy to make & delicious! Also am hoping some keeps for tomorrow as dare I say it the forecast is for rain :0(



Aubergine Parmiggiana:

First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 glugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the

NatAless



Joined: 31/03/2009
Posts: 789

Message Posted:
19/05/2009 08:27

Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.



Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Sometimes the dish is served with torn-up mozzarella on top, which is nice too.

NatAless



Joined: 31/03/2009
Posts: 789

Message Posted:
19/05/2009 08:29

Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold. You can use the same method substituting courgettes or fennel for the aubergines – both are delicious. But do try making it with aubergines – you’ll love it!



from the Jamie Oliver website: http://www.jamieoliver.com/recipes/pasta-and-pizza/melanzane-alla-parmigiana-aubergine



PS Don't forget to 'sweat' the aubergines first, cut into slices cover with salt on both sides and lay to rest for a few minutes, rinse then fry..Enjoy!

Natx

suntanman



Joined: 18/04/2007
Posts: 721

Message Posted:
19/05/2009 08:31

Yummy

Sounds delicious, what time will it be ready, i'm coming round

NatAless



Joined: 31/03/2009
Posts: 789

Message Posted:
19/05/2009 08:31

missing from part one: Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.

NatAless



Joined: 31/03/2009
Posts: 789

Message Posted:
19/05/2009 08:33

heheh lol! Not enough aubergines etc this time for more people! Could eat it all myself! Next time I promise!