Melanzane is an Italian classic: lots of tomato and cheese, no wonder it’s so popular. The melanzane’s base is aubergine. It’s cut into thin slices, precooked and dressed with fresh tomato sauce, mozzarella and Parmesan cheese. If you follow tradition, it’ll take you about 1,5 hours to cook. Singlemade doesn’t follow tradition, so I’ve developed a super easy recipe! 🙂
Most recipes will tell you to cover the aubergine in salt for half an hour, then rinse it off and dab it dry. I’ll let you in on a secret: this technique is obsolete. The salt is supposed to eliminate the bitterness from the aubergine, but I’ve never tasted a bitter aubergine in my life! Others say that the aubergine will cook more easily after extraction moisture. I decided to try it out for Singlemade and my conclusion: humbug!
So, we’re skipping the salt. Precooking the aubergine isn’t necessary either. Cooking it for 25 minutes will get it cooked in any case. And another thing: making your own tomato sauce? No need!
And because we’re throwing out the rulebook, I’m throwing out the Parmesan cheese with it and replacing it with a mozzarella-excess. Why? Because the chef says so! 🙂
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Caroline loved it! Next time though, she’ll add some Parma ham. (Tip!)
Stijn opted for dried basil (Tip!) and served baked potatoes alongside. Delicious, he said, but he’s not a fan of mozzarella. And he had some trouble keeping his aubergine right side up. Most of the cheese managed to slip off. 😉
Tip: if the aubergine refuses to stay upright, shave a thin strip off the rounded side. 😉
Bram decided to work with layers to prevent the cheese from sliding off. Mission accomplished, but the aubergine turned out a bit dry. So, not really a recommendation then. 😉
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of firstname.lastname@example.org!
Have fun cooking and… bon appétit! 🙂