As summer gets closer, aubergines take the main scene in my kitchen, as I love them because of their sweet and bitter taste. And as it comes with cooking they are extremely versatile and fit for great pairings (tomatoes, basil, anchovies, mozzarella, burrata, breadcrumbs, garlic, capers to begin with).
Hereby a video that shows you how to make your homemade burrata:
Aubergine are part of the nightshades species and of great help in protecting heart and blood vessels, in balancing blood sugar levels and in encouraging intestines detox.
When I was a child my mom was almost in trouble with this ingredient. That because in Italy they have a relevant role in southern cooking, not in the northern one (I come from Verona, the Romeo and Juliet town…not that much of a place for aubergines…):
Photo of Parmigiana di Melanzane
Italian masterpieces range from a Parmigiana di melanzane to Pasta alla Norma, forgetting not “mulegnane c’a’ ciucculata” (chocolate aubergines dessert, typical of the Amalfi coast area).
We have world known ratatouille in France, spanish escalivada, Baba Ganush, Moussaka and Batenjen Mehchi in Middle East (The Lebanese Kitchen …so inspiring!), India is about great complements based on curry, masala, red peppers, mint, tamarind, peanuts, lentils, yogurt, mango chutney (depending on the area), to end up with japanese Nasu Dengaku.
This is a great dish I love… Moroccan lamb with fluffy lemon couscous and aubergine …enjoy!!!Photo via Great British Chefs