Wednesday, 29 July 2015

Mamma Mia!

Melanzane della Mamma
Mothers Eggplant


Everybody loves their mothers cooking of course... but let me tell you, my mothers eggplants will have your heads spinning, delicious as they are! And they will have you begging for more, too!

I have slightly elaborated on her recipe, by adding a couple more herbs, but the main ingredients and the method remain the same and the result remains phenomenal!

I love you Mom!


Are you familiar with Italian playing cards? If you are, then you will realize just how incredibly similar these look to the ace of clubs- which is pretty hilarious!

And it is also pretty cool as it is one of my favorite images and always draws to mind those wonderfully decorated, traditional Sicilian horse carriages... So colorful and lively... Just like this dish!


All you need to know here is the method and the ingredients that are necessary... When it comes to quantities... That all depends on the size of your eggplants and how many hungry mouths you need to feed! You need to cut your eggplant into quarters- so plainly, you will have 4 pieces of eggplant to serve up individually... So... You do the math!

For my supper this evening, I needed 1 medium sized eggplant, 4-5 cherry tomatoes, 1/2 clove of garlic, fresh parsley, mint, basil and rosemary, salt, pepper and olive oil... a little Parmesan for grating... And some crusty bread to accompany it!


This is a perfect dish to serve either aa a "contorno" (side dish) or an "antipasto" (appetizer)... But like I said, with some good crusty bread and a glass of wine to o with it, you have a typical, light little evening meal on your hands too... Or at least I did this evening!


Begin by peeling the eggplant and cutting it into 1/4ers, then cut 2 slits into each quarter and sprinkle with salt on the outside and the inside. Let the wedges of eggplant sit for at least 30 minutes and then squeeze out any excess moisture... And of course most of any of the bitterness that your eggplant may have.

Next, slice up the cherry tomatoes thinly, shave the garlic into the thinest slivers you can manage and then slide thes, together with plenty of the 4 herbs into each of the eggplant pieces 2 slits.


Fry in a little olive oil for 4-5 minutes until you begin to see the eggplant turn slightly golden around the bottom edges.


Using tongs, carefully flip the wedges over, add just the tiniest drop of water and then put on the lid and allow to steam and bubble away for 5-6 minutes at a moderate heat.


Make sure not to have your pan too hot, make sure to keep the lid on top and after around 15 minutes cooking time in all, you will be rewarded with succulent and flavor-packed eggplant that is golden and juicy and delicious!

They are as pretty as a picture just as they are...

...but with a dusting of freshly grated Parmesan they become something quite sublime!
Me and my mom... We make a winning team! And we make a pretty fantastic eggplant... And that's for sure!!!

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