A food sharing website inspired by the lovely people and delicious food of Flatrock's WilliWorld.
What's in a name...
Pictures for your inspiration
Tuesday, March 26, 2013
a very presumptuous title as there is no actual parma ham involved in this recipe.
begin by slicing your eggplant into thick steaks
sprinkle with rock salt and roast for a while (10-15min, 150 c
) to pre-cook and dehydrate.
fry onions and garlic, then deglaze with wine or whatever while you think about what to put in the sauce.
I chose a swathe of fresh tomatoes, skins burst in scalding water and then peeled, cubed and seeds removed. You could use passata with olives,
and mixed Italian herbs.
allow to reduce and remove eggplant from oven
cover eggplant with reduced sauce and a generous amount of
place in oven for 15 min or until cheese turns crispy brown.
serve with side salad or something...
Share to Twitter
Share to Facebook
Share to Pinterest