Melanzane Pamigiana

Melanzane Pamigiana

Mar 7, 2019 | Main Dishes, Recipes, Side Dish

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MELANZANE PAMIGIANA

Course Side Dish
Cuisine Mediterranean
Keyword Aubergine, Eggplant
Servings 6

Ingredients

  • 3 Medium Aubergines
  • 125 ml Olive Oil Extra Virgin
  • 2 Large Cloves Garlic
  • 1 Onion
  • 120 ml Flat Leafed Parsley Finely Chopped
  • 1 tsp Oregano Dried
  • 6 Tomatoes skinned or 1 X 400gm tin whole peeled tomatoes Really Ripe
  • 25 ml Tomato Paste
  • Salt and freshly ground black pepper To Taste
  • 250 g Fresh Mozzarella Thinly Sliced
  • 250 ml Fresh Basil Leaves
  • 100 g Parmesan Grated

Instructions

  1. Heat the Oven to 160 deg c
  2. Slice the Aubergines lengthwise in thickish slices.
  3. Grill on a griddle pan until fully cooked, set aside
  4. Fry the onion in a little olive oil until limp and transparent, add the crushed garlic, parsley and oregano and fry over a low heat for no more than 2 minutes. Do not burn the garlic. Add the tomatoes, tomato paste, salt and black pepper to taste, cover and cook gently for about 35 minutes. If you find that you have excess moisture, remove the lid and turn up the heat a little to allow the liquid to reduce.
  5. Use a baking dish with the side at least 60mm high. Oil the dish with a little olive oil to prevent sticking and cover the bottom with a layer of aubergine. Follow with a layer of mozzarella and basil and finally a layer of tomato sauce. Repeat until you run out of ingredients. The final layer is a generous sprinkling of parmesan cheese.
  6. Bake for 40 min until golden brown.
Traditional Korean Eggplant with Dipping Sauce

Traditional Korean Eggplant with Dipping Sauce

Nov 27, 2018 | Recipes, Side Dish

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KOREAN DIPPING SAUCE

Cuisine Korean
Keyword Aubergine, Dipping Sauce, Eggplant

Ingredients

  • 3 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 1/2 tbsp Rice Vnegar
  • 1 tsp Sesame Seeds Toasted
  • 1/2 tsp Sugar
  • 1 Scallion Finely chopped
  • Diced or flaked chilli to taste Optional

Instructions

  1. Combine the soy sauce, sesame oil and rice vinegar in small bowl. 

  2. Add sesame seeds to a small, heavy, dry skillet and stir over a medium heat until they darken a little. Remove and crush. 

  3. Add soy mixture with sugar, scallions and chilli. 

Recipe Notes

You can increase quantity and store in the fridge.

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TRADITIONAL KOREAN EGGPLANT

Ingredients

  • 3 tsp Dipping Sauce
  • 6 Small Eggplants or 3 large ones
  • 2 tsp Scallion/Spring Onions Finely diced
  • 2 tsp Sesame seeds Toasted
  • Grind of black pepper To taste

Instructions

  1. Check the skin of the aubergines. Peel if the skin is very thick and tough.

  2. Cut eggplants into chunky cubes.

  3. Spread out onto a steamer. Steam until soft.

  4. Place half of the eggplants in a container. Sprinkle this layer with the chopped, uncooked scallion. Cover with the remaining hot aubergine. The heat from the eggplants will cook the scallion.

  5. Toast sesame seeds in a frying pan until golden.

  6. Combine oil, dipping sauce, toasted sesame seeds and black pepper.

  7. Pour over the eggplant.

  8. Garnish with chopped scallion (Spring onion) and sesame seeds if so desired.

  9. Serve hot or cold

Classic Ratatouille

Classic Ratatouille

Oct 31, 2018 | Recipes, Salads, Side Dish

 

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CLASSIC RATAOUILLE

The best comfort Food in the World

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 2 Red Onions Cut into Wedges
  • 4 cloves Garlic Finely Chopped
  • 2 Aubergines Trimmed
  • 3 Courgettes Trimmed
  • 3 Red or Yellow Peppers Chop into 2cm chunks
  • 6 Ripe Tomatoes Roughly chopped
  • ½ Bunch Fresh Basil
  • Extra Virgin Olive Oil
  • a few sprigs Fresh Thyme
  • 400 g Tin of quality Plum Tomatoes
  • 1 tbs Balsamic Vinegar
  • ½ Juice of one Lemon

Instructions

  1. Peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

  2. Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.

  3. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.

  4. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.

  5. Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

  6. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. 

  7. Serve with a hunk of bread or steamed rice.