I swear, I'm not forgetting the main focus of this blog - easy, everyday recipes. But every once in a while, I do get ambitious. It's not really my fault, you see, I can't help it. When someone tells m "oh, this is just so complicated, I'd never do that !", I have to try it out for myself. Happily, this is something I share with my wonderful husband, who has become a master in puff pastry, cream puffs and a lot of other things I deem too complicated to make myself.
This time, it was my mother telling me about a fried eggplant dish a friend of hers does. I love eggplant. I had eggplant in the fridge that was a tad overdue. I also had zucchini, canned tomatoes, and motivation. This is what came out of it.
Fried eggplant and zucchini
5 eggplants
8 zucchinis
2 cups canned tomatoes or tomato paste
a lot of oil
kitchen paper
Wash the eggplant and zucchini, cut them into really thin slices (1/8 inch if you can). Pat them dry.
In one (or better : two or three) large flat cooking pan, pre-heat enough oil to cover the bottom of the pan. When the oil is hot (but not smoking), place zucchini and eggplant slices flat on the bottom of the pan. Cook them until the underside is lightly golden, Flip the slices onto the other side, cook until golden. Place the slice onto kitchen paper to absorb the excess oil. Repeat until all slices have been cooked - you might need to add more oil to the pan(s) between batches.
In a large oven-proof dish, alternate one layer of fried vegetables and one layer of tomato. Place in the oven (around 360°F) for 10 minutes, just enough for the tastes to infuse... and for the first slices you fried to be reheated.
Now, that took about two hours to make. After I was done, half of the kitchen was greasy and needed a good clean-up. And I can't say it's a light dish. But I must admit, it was quite tasty. Would I make it again ? Probably not, as my body sent me a very clear message "hey ! You know that lactose thing ? We think fat is just the same as lactose !"
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