Melanzane parmigiana (Baked eggplant with parmesan)

There's a certain vegetable that always calls out to me in the greengrocer. Its' shiny aubergine skin tempting me to pick it up and say, "This one's coming home with me!" I simply can't resist buying eggplants. One or two always seem to end up in my shopping basket. 

My use of this unusual vegetable over the years has changed just as much as I've changed the name I call it. I used to call them aubergines in England, melitzana in Greece and brinjals in South Africa. From making brinjal curry in Durban, to moussaka in Athens and now to melanzane parmigiana in Sydney! 

I loved ordering this vegetarian dish in Italian restaurants so much that I decided that I had to learn how to make it myself. It's basically layers of grilled or fried aubergine slices, tomato sauce, mozzarella cheese and parmesan. It's then baked for about half an hour and best eaten hot with crusty bread and a salad or olives on the side.

I have read quite a number of recipes for melanzane parmigiana and there are various versions of this dish. This recipe is my interpretation of what I have read and tasted.

Recipe

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Greek lentil soup (Fakes)

It's been a really long day and I feel like curling up on the sofa watching a light-hearted movie. We've had a fantastic Saturday afternoon walking through the side streets of Sydney and enjoyed a mocha at Sydney's oldest coffee shop in Darlinghurst. The warm wintry sunshine provided a backdrop to some lively conversation with my husband whilst we engaged in some interesting people watching. Now that we're back home I don't have the energy to stand over the stove, so it's time for one of my "dishes that cook by themselves".

I always have a pack of French or continental lentils in my cupboard, especially useful for a day like this. This Greek lentil soup, known as "fakes" is a really comforting dish. It was first served to me by my mother-in-law in Greece and it has become a favourite.

It's not a fussy dish to make, it's delicious and fills you up too. I literally put all the ingredients into the pot together, occasionally checking on the water level. It needs my attention again just five minutes before it's done.

It is served with feta and vinegar. Also great with fresh, crispy bread and olives on the side.

Recipe


You will need

Gnocchi with burnt sage butter

Husband's out tonight on a photography course, so it's going to be a quick dinner in front of the telly watching The Daily Show. I know there's a pack of fresh (store-bought) gnocchi in the fridge and I'm thinking about an aromatic burnt butter with sage sauce that I had a few weeks ago at Cafe XXii in Pyrmont.

A quick search on Google brings me to the pleaseant realisation that it's so quick and easy (recipe link) and I dash to get the last bunch of fresh sage in the supermarket fridge on my way home from work!

It was my first try at cooking gnocchi and I think that I may have slightly overcooked it (al dente is not an Indian concept!).

The sauce though was fab and such great comfort food for a cool Sydney evening.

A definite winner for a quick, impressive, delicious and easy meal in minutes!