Fried aubergines … naughty but nice

I think the title says it all …

I had three ageing aubergines languishing in my vegetable basket and making me feel very guilty for not having eaten them sooner.  Vegetables are best eaten in their prime, that goes without saying … but in order to subdue that ache of guilt that was gnawing at me for wasting food I decided to fry them and make a dish that ranks very highly on my Favourite Best Ten Dishes.

It begins with making a tomato sauce … usually I use garlic for this recipe but I thought I would change and use onion instead …. this red onion is the famous Cipolla Rossa di Tropea (the red onion that comes from Tropea in the south of Italy and is famous for its sweetness).

When the onion has softened in the olive oil, add some passata di pomodoro: tomato sauce. Add a little salt and a sprinkle of sugar and simmer while you get on with the aubergines.

Do you see what I mean about the aubergines?  They are a bit ‘soft’ … but still eminently edible nonetheless.

Three aubergines … three eggs.  Crack the eggs into a bowl and whisk them with a pinch of salt.

Lots of breadcrumbs on a large plate …

And now we can begin … but first, add some torn basil leaves to the tomato sauce:

It was smelling gorgeous already!

The thing to do now is peel the aubergines and cut them into thick slices.  Then dredge the slices in the eggwash first and afterwards coat them with the breadcrumbs.

Then, when the oil is nice and hot … fry them in batches:

Place the still hot aubergine wedges on a serving tray.

Avail yourselves of grated parmesan cheese.  I thought this WAS parmesan cheese but it turned out to be pecorino instead!

Top each wedge with a spoonful of the tomato sauce …

And finish the dish off by sprinkling parmesan on the wedges and adding fresh basil leaves (by the way, the pecorino cheese was fine even though I do prefer parmesan for this).

The above picture doesn’t do justice to the delightfulness of it all … the crunch of the fried breadcrumbs, the surprisingly mild flesh of the aubergines, the sweetness of the tomato sauce, the creaminess of the cheese and the aromatics of the basil!  All in one bitefull!

These are older pictures that are better …

Tempting or what?

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Contorni and/or side dishes, italian home food, Uncategorized and tagged , , , , , . Bookmark the permalink.

2 Responses to Fried aubergines … naughty but nice

  1. I love aubergines with tomato sauce but have never tried frying them like this – sound so good I can almost taste them!

  2. Libby Morris says:

    Gaya made these for us last summer when she came home from Rome. You taught her well… they are scrumptious!!!

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