A Few Different Ways With Eggplant, Italian Style

Today I am making a pasta and courgette/zucchini dish for me and youngest son. This is very similar to the Pasta alla Norma dish on the above video. I think that next time I'll try using aubergine /egg plant) instead and see what he thinks. He's vegan and I am mostly vegetarian so ideal for both of us.
 

Pam said:
Today I am making a pasta and courgette/zucchini dish for me and youngest son. This is very similar to the Pasta alla Norma dish on the above video. I think that next time I'll try using aubergine /egg plant) instead and see what he thinks. He's vegan and I am mostly vegetarian so ideal for both of us.
Click to expand...
Good idea, @Pam ! Maybe some of both? 😋
 
Brookswood said:
The Turks are also great with eggplant.
Click to expand...
Yes! The Middle East as well.
c5d56b8b3f7cadc6420a78adc5e2e3eb.jpg
5f16b12369263b4ebeaa31c45145241c.jpg
 
StarSong said:
@RadishRose, have you made any of these? If so, which did you like?
Click to expand...
I have made the parm, the moussaka, but not the rest. I have eaten plenty of baba ganoush and the stuffed eggplant, thanks to friends. I'd like to try the Norma and baba ganoush .

The baba ganoush requires charring of the skin enough to soften the inside and add a smokey taste. I don't have fire.

I guess Parmigiana is my favorite. It's a tough call.
 
RadishRose said:
I have made the parm, the moussaka, but not the rest. I have eaten plenty of baba ganoush and the stuffed eggplant, thanks to friends. I'd like to try the Norma and baba ganoush .

The baba ganoush requires charring of the skin enough to soften the inside and add a smokey taste. I don't have fire.

I guess Parmigiana is my favorite. It's a tough call.
Click to expand...
I'm looking at the Caponata di Malanzane. I'll pick up some Japanese eggplants next time they're at my produce store. Canned tomatoes will work this time of year since tomatoes are out of season have all the sparkling flavor of cardboard. :sick:
 
RadishRose said:
I actually love canned Italian tomatoes.
Click to expand...
I do, too. I'll also skip deep frying the eggplant. More likely, I'll rub the eggplant with oil and dry fry or roast it to soften. She has a heavy hand with the oil in all these recipes. I use much less and don't miss it. Food swimming in oil doesn't float my boat (as it were). Same reason I rarely eat baba ganoush - it's usually got puddles of oil floating on top.
Pam said:
A couple of months ago I made caponata, delicious, highly recommend it! 😋
Click to expand...
Was it this recipe? Or one very similar?
 
Last edited:
StarSong said:
I do, too. I'll also skip deep frying the eggplant. More likely, I'll rub the eggplant with oil and dry fry or roast it to soften. She has a heavy hand with the oil in all these recipes. I use much less and don't miss it. Food swimming in oil doesn't float my boat (as it were). Same reason I rarely eat baba ganoush - it's usually got puddles of oil floating on top.

Was it this recipe? Or one very similar?
Click to expand...

No, it wasn't this particular recipe but very similar. Youngest son and myself ate it hot. I gave the remainder to my eldest son who was going away by train the following day and he ate it cold and loved it too. So, hot or cold, it's good!
 
Pam said:
No, it wasn't this particular recipe but very similar. Youngest son and myself ate it hot. I gave the remainder to my eldest son who was going away by train the following day and he ate it cold and loved it too. So, hot or cold, it's good!
Click to expand...
Thank you - that's good to know. I like caponata but can't recall ever making it. Maybe back in the 90s???
 


Back
Top