Today is quite a monumental day as it’s the first time I’ve cooked melanzane aka aubergines aka egg plant (sorry if you thought monumental would mean something a bit more spectacular). I’ve always steered away from them in the past as I’d heard there was some soaking involved which sounded a bit complicated and so I chickened out. But as they are a mediterraneo staple I knew that before long I’d have to try them out. Anyway, today I braved those melanzanes, I wanted to get a recipe or some guidance off the net, but at the time my OH was configuring our fourth router in around 8 months – he’s a prize geek you see, so I couldn’t get online (It's a Mac router now, very nice). So, I thought about all the tips I’d ever been given when I’ve said I’d like to cook melanzane.
First I diced them, soaked them in salted water, then fried them. Then I did a tomato sauce (garlic, oil, basil), added the melaanzane, added the cooked pasta plus a bit of cheese, è voila. Very nice. I was impressed with my first effort.
Though, I must say, the preparation of the melanzane was a bit long. Next time I might be tempted to buy a vassoio/tray ready done from a trattoria or similar take away place.
Soaking away....
Buon appetito!
10 comments:
Oh that's one of my favorite dishes - and Alexander's too, if I add olives. He must have his olives.
Complimenti! Looks delicious! We've only done eggplant once, and the OH did most of the work. Do they do stuffed eggplant up there? Now that's some good stuff (and again, I've never made it) :)
I've never seen stuffed eggplant round these parts, but it sounds like something they probably do...I'll find out.
Looks delicious, Delina!
Ciao Sognatrice, si, le melanzane imbottite cisono qui a Napoli, le facciamo con il prosciutto cotto e la provola o il fiordilatte con 1 "ciliegina" di pomodorino del vesuvio... da voi come le fate??? Ciao!
that looks great! i cook them all of the time (my landlord grows them and gives me kilos at a time in the summer) and i NEVER soak them or salt them. i might consider salting them if i wanted to roast them (which no one does here), but i think the step is tedious and completely unnecessary. they grill, fry, or sautee like good girls without it :)
btw, i've seen them stuffed here with capers, olives, bread crumbs and parm. and how max describes them, they sounds fabulous too!
tracie b, no soaking?? you mean it was all a waste of time?
Next time I'll give the no soaking way a whirl.
I guess I should have mentioned before that I rarely soak mine either. I just assumed you knew it was possible. I really only do it when they are being prepared to be put sott'olio. Other than that, i just cut and go! :)
One of my fave veggies! I bypass the soaking and salting - it isn't that necessary - and get straight on with the frying!
Try some greek dishes like Moussaka. Think greek lasagne really!
Can't stand them when they are mushy tho'!
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