Italy 2011 - Day 5 - When Sauteed Eggplant becomes your moring Rooster
Eggplant is a staple in Calabria. This morning, I woke up to the pleasant aroma sauteing eggplant. Don't think I overslept. It was around 7:30 AM. Cooking is a serious thing in small town Calabria. If a recipe calls for some preparation work, well then you get up and do some preparation work.
The eggplant was cored, blanched in salted water. The insides were sauteed, the shells chilled. A simple tomato sauce was created as topping. Local "caciocavallo cheese" replaced your predictable mozzarella. Two day old sour dough bread was used to make fresh breadcrumbs. Herbs from the garden brought in the flavor.
Stuffed Italian Eggplant
Can you believe that we cooked this in a potent toaster oven ?
Salute !
The eggplant was cored, blanched in salted water. The insides were sauteed, the shells chilled. A simple tomato sauce was created as topping. Local "caciocavallo cheese" replaced your predictable mozzarella. Two day old sour dough bread was used to make fresh breadcrumbs. Herbs from the garden brought in the flavor.
Stuffed Italian Eggplant
Can you believe that we cooked this in a potent toaster oven ?
Salute !
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