Comments on: Aubergine Parmigiana http://dinnerdiary.org/2008/06/29/aubergine-parmigiana/ A (photo) diary of our dinners Wed, 08 Feb 2012 17:52:40 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Kerri http://dinnerdiary.org/2008/06/29/aubergine-parmigiana/comment-page-1/#comment-7978 Kerri Mon, 13 Jul 2009 12:54:33 +0000 http://dinnerdiary.org/?p=1285#comment-7978 I must try this again as it's a dish I love but I definitely thought there was something missing with this recipe. I don't salt aubergines anymore as I understand modern farming methods had removed the bitter flavour. Looking at the write-up for this, it seems that we didn't griddle them for long enough but I don't know if that was a flavour or texture issue. Of what's widely available, we rate M&S mozarella for both texture and flavour but the Laverstoke Farm stuff is amazing if you can find it (I think Waitrose have just started to carry it). I must try this again as it’s a dish I love but I definitely thought there was something missing with this recipe.

I don’t salt aubergines anymore as I understand modern farming methods had removed the bitter flavour. Looking at the write-up for this, it seems that we didn’t griddle them for long enough but I don’t know if that was a flavour or texture issue.

Of what’s widely available, we rate M&S mozarella for both texture and flavour but the Laverstoke Farm stuff is amazing if you can find it (I think Waitrose have just started to carry it).

]]> By: Nathan http://dinnerdiary.org/2008/06/29/aubergine-parmigiana/comment-page-1/#comment-7975 Nathan Mon, 13 Jul 2009 10:43:18 +0000 http://dinnerdiary.org/?p=1285#comment-7975 I too have had a go at Jamie's recipe, and I was delighted with the outcome. You have to make sure that you draw as much of the bitterness out of the aubergines as possible. I often leave the salt on for 10 mins longer than stated. A good quality cheese is vital too. I gave this a dish a go in Germany at a relatives house, and they were delighted as they are vegetarians, and are always after new flavoursome dishes to try. I too have had a go at Jamie’s recipe, and I was delighted with the outcome. You have to make sure that you draw as much of the bitterness out of the aubergines as possible. I often leave the salt on for 10 mins longer than stated.
A good quality cheese is vital too.
I gave this a dish a go in Germany at a relatives house, and they were delighted as they are vegetarians, and are always after new flavoursome dishes to try.

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