All posts tagged: lowfuss

Awe-bergine: Alice Zaslavsky’s low-fuss recipe for stuffed eggplant parmigiana | Australian food and drink

Awe-bergine: Alice Zaslavsky’s low-fuss recipe for stuffed eggplant parmigiana | Australian food and drink

Eggplant is the introverted extrovert of the vegetable kingdom: slow to warm up, sure, but before long it’s the life of the party. Like any I-E, this nightshade needs time and tools to break down its defences, lest it be served up in its naturally bitter, astringent form; if you’ve ever bitten into an eggplant and it bit back, that’s because it’s undercooked. No one likes to risk bitey eggplant, which is why – despite its marvellous meatiness – many home cooks shy away from it as a meat-free midweeker. But by halving, slashing and then salting it you also halve its cooking time. Traditional eggplant parmigiana (baked in layers or fried after being breaded) can be a fiddly affair. True to the way I like to cook, my version makes some low-effort, high-return twists, including creating a flavoursome crumb while the eggplants roast and baking the eggplant Japanese nasu dengaku-style: halved, cross-hatched then stuffed with breadcrumbs and cheese. Ready, set, cook … the ingredients for Alice Zaslavsky’s eggplant parma with parsley and garlic pangrattato. …