eggplant Archives - Buth Kuddeh https://www.buthkuddeh.com/tag/eggplant/ tastes of Sri Lanka Sat, 06 Jul 2024 23:30:20 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9 Eggplant Marmalade (Marmalada Melitzana) https://www.buthkuddeh.com/eggplant-aubergine-jam/ Sun, 30 Jun 2024 22:50:53 +0000 https://www.buthkuddeh.com/?p=1284 An unusual Greek jam in a marmalade style adapted from Il Labotorio diMarina from Thessaloniki, Greece Unusual marmalade-ish jam adapted […]

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]]> An unusual Greek jam in a marmalade style adapted from Il Labotorio diMarina from Thessaloniki, Greece

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Eggplant Marmalade (Marmalada Melitzana)

Unusual marmalade-ish jam adapted from Il Laborotorio di Marina
Course Jam
Cuisine Greek
Prep Time 1 hour
Cook Time 1 hour

Equipment

  • 1 Kitchen knife
  • 1 Set of scales
  • 1 Measuring jug
  • 1 Wooden spoon or a metal one
  • 1 Vegetable peeler
  • 1 Grater
  • 1 Bowl big enough to hold all the eggplant
  • 1 Electric blender or egg beater
  • 1 Saucer Or a plate
  • Jars

Ingredients

  • 1 kg Eggplant / aubergine
  • 1 Lemon
  • 1 Orange
  • 800 g Sugar
  • 10 g Ginger
  • 4 cups Water

Instructions

  • Peel the eggplant and cut into small chunks. If there are seeds take them out. Put the chunks of eggplant into the saucepan
  • Zest the lemon i.e. grate the skin. Juice the lemon
  • Zest the orange and juice it
  • Grate the ginger
  • Add zest and juice of lemon and orange to the saucepan
  • Add the grated ginger to the saucepan
  • Add 2 cups of water to the saucepan
  • Bring the mixture in the saucepan to boiling and immediately take it off the stove
  • Put the mixture into a bowl or other container and leave it for 12 hours in a cool place but not the refrigerator
  • After 12 hours put the mixture back on the stove, add 2 cups of water again bring it to the boil this time for 10 minutes
  • When 10 minutes are over use an electric blender or an egg-beater to puree the mixture but leave some of the eggplant in chunks. You might find it easier to remove some of the eggplant chunks and add them after you have pureed the mixture
  • Put the mixture and any eggplant chunks your removed back on the stove. Boil for 10 to 15 minutes using the wooden spoon to gently stir it from time to time to prevent the mixture burning. Then test for setting the jam. You do this by putting a small amount of the puree on the saucer and put the saucer in the refrigerator for a minute or two. Take the saucer out of the refrigerator and tip it on its side. If the liquid doesn't drip down the saucer or if it dribbles very slowly the jam is ready. If it still runny boil and test again.
  • Fill sterilised jars.

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]]> Eggplant Parmigiana https://www.buthkuddeh.com/eggplant-parmigiana/ Wed, 07 Jun 2023 01:27:47 +0000 https://www.buthkuddeh.com/?p=1103 A simple dish to make which rewards the maker with a delicious melange of flavours. A simple delish dish to […]

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]]> A simple dish to make which rewards the maker with a delicious melange of flavours.

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Eggplant Parmigiana

A simple delish dish to make using a favourite veg of mine - eggplant
Prep Time 1 hour
Cook Time 45 minutes

Equipment

  • 1 Kitchen knife
  • 1 Chopping board
  • 1 Baking tray
  • baking paper
  • 1 Saucepan
  • 1 Potato masher Optional - you just need something you can mush up bcherry tomatoes with
  • 1 Casserole dish

Ingredients

  • 1 kg Eggplant Either long ones or fat stubby ones it doesn't really matter
  • Olive oil
  • 250 g Pasta sauce or sugo
  • 250 g Tomatoes Cherry tomatoes or just plain old tomatoes will do
  • Salt
  • Pepper Native pepper berries work well but ordinary black pepper is fine
  • 1 handful Basil
  • 1/2 ball Mozzarella
  • 100 g Parmesan

Instructions

  • Set your oven to warm at 200C.
  • Using your kitchen knife slice the eggplants in about 1cm slices. I like mine sliced across the width, but others ask for slices along the length if you are using long fruit.
  • Line the baking tray with baking paper. You can do without, but your slices will stick to the baking tray and be a tad difficult to get off the pan whole.
  • Lay the slices of eggplant on the baking tray and drizzle oil over them. If you are just using a baking tray oil the surface of the tray before putting the eggplant slices on it.
  • Pop eggplant into the oven. They will take between 45 mins to 1 hour to soften and brown. Check at 30 minutes just in case.
  • Meanwhile, pour 250 g of the pasta sauce/sugo into the saucepan. Heat till a good simmer.
  • Add either the cherry tomatoes or diced ordinary tomatoes.
  • Meanwhile, grate the parmesan and mozzarella.
  • As the cherry or ordinary tomatoes cook, they should begin collapsing. You can help this along with a potato masher.
  • Add a pinch of salt and of pepper also to the sauce.
  • Keep simmering the sauce till it is quite thick.
  • Check on your eggplant and when they are soft and brown they are ready to use.
  • Line the casserole dish with olive oil.
  • Put in a single layer of the eggplant to cover the base of the casserole dish.
  • Spoon over a third of the pasta sauce. Make sure all of the eggplant is covered - you may have to spread it thin - that's alright.
  • Place a third of the basil leaves on top of the sauced eggplant.
  • Sprinkle a third of each of the cheeses on top of the sauce right to the edge of the casserole dish.
  • Do all of this with the eggplant, sauce, cheese and basil leaves again.
  • Do all this a third time finishing with the cheeses on the top of the dish.
  • Put the parmigiana into the oven. It will take between 1/2 and 3/4 of an hour for the parmigiana to cook - you want the cheese brown and melted and there will be some sauce bubbling up the sides of the casserole dish also. Check after 30 mins just in case.
  • When it's ready put more basil leaves on top of the dish.
  • Serve.

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