随着上个星期五的来源和透明度,感觉夏天终于到了,我的最喜欢的蔬菜也是如此:奇妙的紫色茄子。I’ve been a huge fan of aubergine ever since I had my first ever aubergine parmigiana at Caputo’s, a family favourite (and sadly now gone) Italian restaurant in Chicago, when I was seven years old (credit to my parents for indoctrinating me to good food - and good restaurants - at a very early age). Ever since then I’ve loved aubergine and have always looked forward to summer when it’s at its best.
茄子Parmigiana日常烹饪日子有点雄心勃勃,但幸运的是,我偶然发现了几种茄子,简单而且像美味一样,可以更定期享受这种蔬菜。它们还具有不使用过量的橄榄油的益处,因为许多茄子食谱似乎是这样做的。
烘焙的茄子是我最爱的一个:将茄子切成两半,用鲜美的东西削减肉体并揉搓香蒜,莎莎macha或chermoula。即使是橄榄油,盐和辣椒也会如此简单。在180℃下烘烤肉面40分钟或直至茄子绝对柔软。将其转化为一顿饭,用石像沙拉,奎奴亚藜或蓬兰小麦,散麦或香菜和柠檬楔子。
到目前为止,以最简单的方式处理茄子是为了整体烘烤或烧烤,然后舀出内部并将其转化为美味的东西,如印度Baingan Bhartha或我最新的茄子启示:MORABAL。我的朋友莎朗(又名Genie Cooks)教会了我如何让这个中东奥伯格和塔希尼倾点,非常类似于巴巴Ganoush。这是纯净,奶油茄子令人敬畏,完美的皮塔饼或大饼和我想一直吃的那种东西。这也是如此,因为它非常容易。