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.