Recommended Recipes

Aubergine Parmigiana

"Wild Zucchinis Bistro opens in Cockermoth

Alleflippinluia!!! Having had this pang for Aubergine Parmigiana for days, they have finally landed in Wild Zucchinis kitchen, woopitywoohoo!

They are currently completing their cooking in the oven as I’m writing this post. I’m so excited, I just can’t hide it, I’m about to lose control and I think I like it yeayhayhayhay …. So, my little purple beauties shall be serve with the bestest Caesar salad in da world (no modesty whatsoever ever here …) and crusty organic baguette. Ooooolala! Alongside two of my favourites, I shall sip another one of my fave goodies, the lovely red Italian pipoli. This is as close as heaven as I will get. Tonight that is!!!!

Ok … First get yourself in the mood! Think titillation and temptation … The more you want it the better the recipe will turn out! I rarely do complicated stuff as I find it ruins life … So apologies to all my Italian friends and followers who may end up with raised hairs and eyebrows …

So get yourself 2-3 medium size aubergines, 8-10 tomatoes, 2 tins of good quality chopped tomatoes, 1-2 onions, 2-3 cloves of garlic, sundried tomatoes , oregano, other bits and bobs of your choice … And finally parmesan and mozzarella cheese.

For the tomato sauce:

Finely chop the onion and garlic and fry gently without browning them. Add the oregano (you can use any kind of herbs really… fresh basil would be nice too), add the tins and sundried tomatoes (again you can play here and add ingredients such as green and/or black olives, capers, chilli etc…) season to your taste and let it simmer gently whilst you cut your aubergine and tomatoes. Thinking back I might have added a slurp of white wine… Not compulsory though.

Now you need a dish:

… But first get your oven on at 180° then get yourself a nice gratin style dish for your creation. You can chop your aubergine side or lengthways depending on your mood! Mine were lengthways this week. Then chop your tomatoes again, in the style of your choice. I personally do not bother sweating the aubergine as I don’t find it makes a great deal of difference… Up to you! First put a layer of the aubergine then tomatoes then some of your sauce. Repeat this until you run out of ingredients. Ideally try and finish up with a layer of sauce. Sprinkle with parmesan, cover with foil and stick in the oven for aprox 45mins or until the aubergines are nice and soft. Take the foil off, load your piece of art with mozzarella and send back in the oven until you’re happy with the look of your cheese! Get yourself some good company; friends and/or wine close your eyes, have a taste and go mwwwwaaaaaaa! Enjoy your own Aubergine Parmigiana.

Manon, X