by Mia in Kurtköy, Turkey
So I wasn’t able to get a picture of Mia’s Aubergine à la Parmesane because we all devoured it immediately, but this one is pretty close. We met Mia and her fiance Ken on a small farm in Kurtköy, Turkey. A Japanese couple who were on an adventure across the world (way to put us to shame guys, check out their blog here!), Mia is a phenomenal cook. It probably didn’t hurt having fresh produce straight from the garden and Yalova’s farmer’s market either. Serve this alongside some fresh salad and pasta and you’re in for a tasty treat!
- 1 kg Aubergines
- 1 kg Ripe tomatoes
- 300 g Mozzarella cheese, sliced thin
- 100 g Grated Parmesan chees
- 1 Large onion, chopped fine
- 1 Clove garlic, chopped fine
- 3 Tbsp Olive oil
- Salt and Pepper
Wash (don’t peel) aubergines and cut length-wise into 1 cm thick slices. Put slices into a sieve with salt on each layer, leave for 15 min or more.
Blanch tomatoes, drain, and hold under cold water. Chop coarsely.
Brown the garlic and onion in olive oil. Add tomato and season. Cook for 30 min, turning often.
Wash aubergines again, drain, and dry with a cloth. Sauté both sides of the slices in oil until lightly brown. Set oven to 220°C, or 425°F.
Pour a little tomato sauce into the bottom of an oven dish. Add a layer of aubergines, then sauce, parmesan cheese, then mozzarella cheese. Repeat layering, finishing with the parmesan and tomato sauce layer.
Cover with foil and cook 30 min in the oven. After 30 min, remove foil and cook another 10 min. Serve hot. Delicious!