To retain a lighter colour, simply cut the aubergine through the middle and scoop out the flesh, keeping it to use for other recipes. Immerse the aubergine halves into boiling water for not more than a minute.
I personally prefer it eaten cold but the Middle East left a strong influence on the way I prepare my food and still using the same ingredients, I like to break down the cooked eggplant with a fork to make a paste and add it to all the other cooked kapunata ingredients.
This makes it great as a dip or as part of a sharing plate with other fresh salad ingredients.
I finish off this dish with chopped cherry tomatoes and lots of mint.
It is also amazing simply spread on Maltese bread with the fresh tomatoes and mint used as a garnish.
This is a smart and quick kitchen creation and just as delicious served cold with a green leaf salad in the summer. No need to make a sauce. I just used canned chopped tomatoes. Who wants to spend hours in a hot kitchen during Maltese summer months?
Here’s how to make it.
‘the best way to get that really smoky taste is to cook the eggplant on a barbecue or open flame and when a barbecue is not available, directly on to the ring of a gas stove BUT .. it creates a mess and as an alternative roasting eggplants in the oven without cutting or piercing them imparts a delicious mild smoky flavor. The flesh … Read More Smoked Eggplant and Spinach Layered Salad
So simple and straighforward, everyone loves this dish. I always add dried mint whenever i use fresh mint, just a touch, it seems to bring out more of a rounded flavor and gives the overall taste more depth without the addition of too many flavors.
For this recipe I use common ingredients typically found in every Mediterranean kitchen. The vegetables are baked in an airtight parcel in their own steam and juices with just a touch of olive oil capturing all the flavors found in fresh vegetables. For two portions you will need: 2 cloves garlic finely chopped 2 potatoes, washed, skin on, thinly sliced 1 onion cut into … Read More Vegetables al Cartoccio
Beautiful murals in the old Palace Aubergines are always abundant on the island and I love this quick and easy to prepare classic North Italian dish using ingredients popular in Southern Italy. I am making it today with a bit of a local twist and I am crumbling up with fresh soft gbejna cheese sandwiched between the eggplant layers . So many people assume that … Read More Melanzane alla Parmigiana, a healthy nearly oil free version