Sunday, May 17, 2015

Broiled Eggplant Parmigiana

Saturday 9 May
We had grabbed a pretty striped lavender-and-white eggplant from the vegetable display they were giving away after the Clifton Market fest on Wednesday, so today we did a variation on this.
Since we had a bunch of Roma tomatoes gently mouldering away rather than fresh tomato for slices, we whipped up a tomato sauce by pre-sizzling tomato paste in oil, whizzing up a clove of garlic and all the good parts of the tomatoes, and plopping the sludge in a pot with some peperoncino to boil down and thicken for an hour or so.
Once that was done, we broiled the eggplant slices for 5 minutes on the first side and 7 on the second, then topped with tomato sauce and mozzarella slices, to broil and melt.

The skin of the eggplant was surprisingly tough for such a light-colored creature, but the rest was delicious.

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