Monday, 18 March 2013

gennaro contaldo's aubergine parmigiana

You can look at redundancy in a couple of ways. Obviously it's a bit annoying and there is a constant underlying paranoia to finding a job. But there's positive angle as you get maximum family time, and you can have slightly more elaborate recipes for dinner. The silver linings outweigh the dark clouds.

After a day's displacement activity - although I at least got my CV sorted - tonight's dinner is a case in point: It's an experimental vegetarian dish from the great Gennaro Contaldo, with the added bonus of setting alarm bells ringing in Ana Louise's head as it's almost entirely made of aubergine, which is her kryptonite.

I've already let her down on the job front, it's been lashing down all day, and now I'm feeding her aubergine. However divorce is unexpectedly not on the cards as it's bloody delicious:

I have to say I'm mildly surprised, not simply because it was aubergine, but because before you bake it you fry the slices in egg, which looks bonkers. It tastes divine though; there's creamy cheese, a punchy tomato sauce and rather than soggy and sloppy, the egg plant is meaty and juicy. I hesitate to say this, but we'll definitely be having this again...

...because I over-shopped on aubergine at the weekend and there's another one in the fridge.

wine time
There's something interesting going on here as generally I'd look for a juicy Italian or Spanish red to match this hearty, bake. However the mozzarella and the aubergine really bring a creamy quality to it, so I think you're looking for something crisp and fruity, especially as we had it with salad. Delicious reckon a Riesling, but I wonder if that's too austere? I'd go with a New World Chenin, or a good Pinot Grigio. Boom.

aubergine parmigiana - Gennaro Contaldo, Delicious, March 2012, p53

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