Aubergine


 

 

I'm crazy for eggplant!  Eggplant is the common name, it is also known as Aubergine, other names are melon gene, garden egg and guinea squash. Eggplants belong to the nightshade family of vegetables which also includes tomatoes, sweet peppers and potatoes.  Eggplants are rich in antioxidants and have been linked to lowering cholesterol in some research. When choosing your eggplant , their skin should be smooth and shiny , they should be free of bruises, and the stem should be bright green. Do not cut eggplant until you are ready to use it as they are fragile and very perishable.

One of my favorite things to do is grill eggplant. I love eggplant parmigiana and have made a variation of grilled eggplant parm... much healthier and Paleo.

Below is the recipe:

One large eggplant

Ricotta cheese, Mozzarella cheese, Parmigiana cheese ( I am a cheese addict )

Olive oil  

Tomato sauce, basic marinara, homemade or store bought. I make mine with a little bite to it.

Spinach ( optional )                                                                                                               

Basil                                                                                                                                    

Heirloom Tomatoes ( if in season )                                                        

Take one large eggplant cut horizontally.   Put slices on paper towels for a few minutes to reduce moisture.       I had read once this reduces any bitter flavor .   Brush generously with olive oil.  Put BBQ on low heat, spray with olive oil spray.  In the meantime or the day before, make your tomato sauce, or open it, and heat on stove. Just grill for a few seconds on each side as you will be baking it as welll once constructed.  In a baking dish layer, sauce, eggplant, ricotta, sauce,eggplant,sauce, spinach (optional) mozzarella, and so on. I sprinkle some fresh basil throughout. I also slice heirloom tomatoes when they are in season and add to top. Bake in oven on 350 for about 15 minutes.... Enjoy.... perhaps with a nice glass of Margerum M5.

Below is pre baked:

Just for the sake of clarity, and I will probably reiterate this, when I write a recipe I do not give measurements. I don't cook like that, it is more a see, feel and taste thing for me. Even when I am following a recipe I use it more as a guide and see what it needs as I go along. Happy Cooking!

Cheers,

Marni

 


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