First time recipe

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Saffy

First time recipe

I cooked aubergine parmigiana for the first time yesterday. The girls said it was good, but it wasn't anywhere near as tasty as you would get in an Italian/Spanish restaurant. I used low fat mozzerella and fry light (E and I are doing Slimming World) so the lack of olive oil might have been the reason. Does anyone have a tried and tested, authentic, low fat recipe they could recommend?

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Essex Girl

Aubergine

Saffy, I had a delicious aubergine "steak"' which was a veggie option on a menu. Will get hold of the recipe for you but I doubt it was low fat. Might be able to adapt it though.

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Lizzie Lancashire

Olive oil

Hi, I think you're right, and it's because you used Fry-Lite. Whenever I've made this dish, I've used a very calorific amount of olive oil which the aubergines soak up like a sponge to make them all melty and soft! You might just have to sacrifice that if you're watching the calories - it sounds like it was good despite the lack of oil.

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Darkginger

Aubergine Parmigiana

I think the lack of flavour may have something to do with your tomato sauce, rather than the olive oil, because I've cut down on my use of oil in this dish, and yet managed to make it more tasty. The way I do the aubergines is to just brush them with olive oil, so it doesn't take much, and then grill them until browned and softened (turning once). They tend to 'give back' the oil when they're cooked, and you can pat them dry with kitchen paper, to reduce the oil content further. Sometimes I use Mozarella, for authenticity, but I've never liked it much - seems very tasteless to me, so I often substitute Jarlsberg or Emmenthal, and up the Parmesan content a bit.

For the tomato sauce, it's important to spend some time reducing it - I usually soften some finely chopped garlic in a little oil (or use a squirt of pureed garlic from a tube, though those new Knorr Flavour Pots look like they might work here, too), then add half a glass of red wine and reduce it to half, then add a tin of chopped tomatoes and about a tbs of tomato puree, a couple of fresh basil leaves, roughly chopped, and loads of ground black pepper. I simmer that lot until it's lost about 1/3 of its volume and is thick and gloopy (technical term, that!). Taste and check for seasoning, remembering that Parmesan is a fairly salty cheese, so don't overdo the salt.

To assemble, cover the bottom of your dish with tomato sauce, then a layer of aubergine slices, a sprinkle of Parmesan, a couple of slices of whatever cheese you're using, then repeat the layers, ending with a generous 'crust' of grated Parmesan. Bake in a medium oven until golden on top.

Hope that helps!

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Kilmory

Aubergine parmigiana

I make this a lot as OH is on 5:2 diet. Despite the cheese (light mozzarella and parmesan) it comes in at less than 300 calories in a recipe from BBC GF.

I make up a large batch of tomato sauce using 6 tins of tomatoes, an onion, sugar, tomato puree and Gourmet Garden basil and like DG simmer it until it's gloopy. It's handy to have in the freezer.

I brush the aubergine slices with garlic oil and griddle them first. On my half, as I'm not on 5:2, I put breadcrumbs and parmesan. We don't know why we find it so filling but it is. Perhaps a recipe for Sam's meat-free menu.

Kilmory

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Saffy

First time recipe

Thanks for the advice. It doesn't help that I have no oven or grill at the moment. Planning the kitchen at the moment so hopefully it won't be long.

I'll give it another try with your suggestions.
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