Tuesday, September 18, 2007

Aubergine (Eggplant)

Today, I'd like to share a great aubergine (eggplant) site I've found:
Ashbury's Aubergines

3116 Eggplant recipes and counting! For eggplant lovers, (like me) this is the only site you'll ever need - more eggplant recipes than I've ever seen, well organized, and in great detail!

Now, an eggplant recipe from my files...

Melanzane Al Forno
(Baked Eggplant with Garlic and Parsley)
Serves 6

1 and 1/2 lbs eggplant
1/2 cup extra virgin olive oil
2 Tbl freshly chopped garlic
2 Tbl freshly chopped parsley
Black pepper

1) Trim eggplant tops and slice across widthwise into disks 1 and 1/2 inches thick. On one side of each disk, make crisscross incisions, spaced 1 inch apart; do not cutt all the way through.
2)Spread eggplant slices on inside wall of large colander; set over a bowl, and sprinkle with salt. Let stand 30-45 minutes.
3) Preheat oven to 450F
4) In baking pan large enough to accommodate eggplant slices in one layer, smear bottom lightly with olive oil. Place eggplant in pan in single layer, crosshatched side up.
5) Sprinkle garlic and parsley over eggplant evenly, and press into cuts. Add salt and pepper to taste. Pour 1/2 of olive oil over eggplant, getting as much as you can into cuts.
6)Place pan on top shelf of oven. After 5 minutes, remove pan, pour the rest of olive oil over eggplant, and return to oven Bake for at least 15 minutes, untill eggplant is very tender.

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