Parmigiana Aubergine, How To Cook Perfect Parmigiana Aubergine

Parmigiana aubergine - Aubergine, a charisma of it's own

Aubergine, eggplant, call it what you may, it’s a strange fruit..... or is it a veg? Actually it's botanically classified as a berry of the genus Solanum - the nightshade family - but who cares what it's called. It's also known as begun, brinjal, or baygan. Does it alter what it is?

By itself, aubergine is nothing – bland – tasteless - so why would anyone choose to use it. The answer is simple, tart it up with a few other ingredients and wow - it magically changes. It takes on a charisma all of it’s own.

Parmigiana aubergine - Inexhaustible aubergines

It’s only within the past twenty years or so that aubergine has made any sort of impact in the UK, yet it’s been fashionable in the USA and around Mediterranean countries such as Italy, Turkey, Spain and Greece, for centuries.

Wherever I’ve been on holiday, aubergine has been found on the menu, and I always wondered why. In fact many years ago, I recall one single taverna on the Greek Island of Zakynthos, boasting 30 ways of serving it, and the tour rep claimed countless more were available. It seems there are so many ways to prepare aubergine, the recipes are virtually inexhaustible.

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Parmigiana aubergine - Aubergine and spice

Cook aubergine with spices and it becomes delightful, mix it with other vegetables and it takes on an extra wow factor. Spices that are particularly successful with aubergine include allspice, basil, bay leaves, garlic, chilli powder, oregano, sage, thyme, marjoram, and parsley, and it goes oh-so-well with tomatoes and onions.

There are several varieties of aubergine available. Italians benefit from a strain of aubergine bearing a long fruit that has unusual mauve and cream streaks. Asian varieties include the Thai aubergine with green stripes, and the long and slender pale-purple Japanese and Chinese varieties that are so ideal for stir-frying. The aubergine can also be ovoid and light-coloured, which perhaps what led people to call it the ‘eggplant’.

Delightful starter of parmigiana aubergine

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Parmigiana aubergine - Ideal aubergine

In Egypt, aubergines are stuffed with meat, rice, tomatoes and spices. In Turkey, the stuffing includes onions, garlic, tomatoes and parsley. In Italy, they like roasted aubergines baked with mozzarella, parmesan and tomato sauce.

Whatever, aubergines cheerfully take on whatever taste is put their way which makes them ideal for cooking and roasting, but be warned, they absorb a lot of oil as they fry, roast or grill.

Parmigiana aubergine - My favourite stuffed aubergine

If you want to know  how to cook aubergine, try this. This original recipe was created by my wife. I find it delightful, light and tasty... and that's not just because she invented it, I absolutely love it. As a starter, it is superb. The two cheeses blend perfectly with the other ingredients and will complement any dish that follows.

Ingredients

• 1 large aubergine
• 1/2 onion
• 1 clove garlic
• 2 tablespoon breadcrumbs
• 1 tablespoon flaked almonds lightly crushed in blender
• Salt, pepper
• 1 ounce (28 gm) butter
• 2 ounces (56 gm) chopped bacon
• 2 ounce (56 gm) cheddar cheese
• 3 ounce (56 gm) parmesan cheese (parmigiana)

Parmigiana aubergine - Getting down to it

• Cut large aubergine in half
• Boil both halves for 7 minutes
• Scoop flesh out. (Leave ½ inch (1 cm) of flesh on skin.)
• Drain and pat dry
• Finely chop onion and crush the garlic clove.
• Add butter to a frying pan and fry onion and garlic for 2 min.
• Add bacon bits and fry for further 2 or 3 min.
• To this mix, add scooped out aubergine, 1 Tbsp breadcrumbs, 1Tbsp flaked almonds and 1 oz Parmesan cheese.
• Add seasoning
• Mix well

Put aubergine skins into buttered ovenproof dish. Divide the mixture between aubergine skins. Top with rest of grated Parmesan cheese and cheddar cheese and 1 Tbsp breadcrumbs, then bake in a preheated BBQ or oven at 180C for 30 minutes.

Serve with a little garnish of salad leaves, and enjoy a perfect parmigiana aubergine.

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parmigiana aubergine - end of - parmigiana aubergine