Friday, June 10, 2011

Sumptuous Aubergine Schnitzel

I was visiting J the other day and he procured the hottest harissa I have ever tasted. He considers it The Source and dilutes it 1:4 with roasted capsicum in order to actually be able to eat it.
Hopefully we'll see it here soon. (hint hint JJ)
Anyway, he said, in true flatrock style if you want the recipe then just 'make it up'.

I have used that approach here with one of J's other delights, aubergine parmigiana (or eggplant schnitzel to the more ovarian minded)

  • slice your eggplant into thick steaks
  • brush with oil and grill/roast for a while to pre-cook
  • fry onions and garlic, then deglaze with wine or whatever while you think about what to put in the parmigiana sauce.
  • I chose a leggos stir-through olive, chilli and tomato sauce as a basis because it is thick and chunky and flavoursome. (You could build from scratch if you are more time rich.)
  • Next I added a can of chilli tuna (dolphin safe so don't worry) and a handful of olives (spanish, kalamata, or whatever) plus some random fridge lurkers. You know, the last piece of capsicum or a quarter of a zucchini.
  • allow to reduce and remove eggplant from oven
  • NB obviously leave out the tuna to classify this dish as vegetarian... it's still just as tasty.
  • cover eggplant with reduced sauce and a generous amount of parmigiano cheese.
  • place in oven for 10 min or until cheese turns crispy beige.
  • serve on a plate of suitably prepared side dishes.
  • eg asparagus and creamy mash.

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