IT'S interested how many comments I get when teaching a class and we are about to cook with eggplant.
For some it's an acquired taste, many ask what do I do with it?
I learned to eat this in Italy. I was convinced I was never going to eat it until I
was told that I was eating mushrooms.
Eggplant is so versatile and can be prepared in so many different ways and if cooked correctly will be sure to impress and convert anyone into eating this wonderful vegetable.
Italian Sauce
2 teaspoons olive oil
onion sliced
2 cans of chopped/diced tomatoes
1 cup water
1 teaspoon sugar
handful fresh basil
salt & pepper
2 crushed garlic gloves
Heat the oil in a pot, saute onion, add tomatoes, water, salt, pepper, sugar basil and garlic. Simmer on a low heat for 1 hour. Or until reduced.
The fewer cans of tomatoes you use the less time it will take to cook.
Eggplant parmesan
2 large eggplants (Serves 6)
Cup of parmesan cheese plus extra to sprinkle
Mozzarella or colby cheese 250g
3 eggs
1 cup of flour
Sweet basil
light cooking oil
Sugar to sprinkle
Pre-heat oven on 180C, beat eggs with parmesan, cut eggplant into circles, sprinkle with sugar, allow to rest for 15 minutes, this will help draw out any bitterness.
Dip eggplant in flower and shaking off the excess, place into egg mixture fry on both sides until golden.
It pays to place eggplant onto handy towel to drain excess oil. Prepare an oven dish with red sauce at the bottom of the dish.
Place a layer of eggplant on top. Put slice of mozzarella or colby cheese onto eggplant with a basil leaf. Place another circle eggplant on top, making a sandwich effect.
Finish the dish with red sauce covering the top layer, sprinkle with parmesan and bake for 25-35 minutes.
For more information on Virginia's cooking classes, email her on virginia@cucinaamore.co.nz or phone 07 542 5514. www.cucinaamore.co.nz.
