Melanzane Parmigiano

This is probably not the traditional recipe, but it is really lovely to eat as a side dish or as a light summer supper.
I had this dish for the first time in Nice many years ago, and I thought it was a great idea. Then I developed my own version. I like to use up any leftover ham, cooked meat, or small pieces of cheese that linger in the cheese box. I place them in between the layers of aubergine, with the mozzarella.
Because aubergines are so plentiful in the Majorcan summer, there are many dishes that we make here.

3 aubergines
1 cup tomato sauce
1 cup white sauce
1 mozzarella ball
100 gr grated Parmesan cheese
Salt and pepper

Slice the aubergines in 1cm rounds. Arrange the slices in a pan, 7-8 at a time, shallow fry them in olive oil mixed with water. Layer the cooked aubergines in an ovenproof dish. Seasoning each layer as you build up. When you have half of the aubergines cooked, place the mozzarella slices on top, continue with the aubergine layers.

Spoon the tomato sauce over the aubergines. Spread the white sauce on top of the tomato. Sprinkle the Parmesan on top of the dish. Bake for 35-40 minutes at 180ºC.

Majorcan Stuffed Aubergines

My grandmother cooked this dish to perfection in a kitchen so old fashioned that many would think it is impossible to produce anything tasty. But she did, time after time. My version is very close to hers. It is traditionally eaten during the summer in Majorca and it is much loved by anyone who tries them.

Ingredients for 5 people
5 aubergines
200 gr. Minced meat, pork or beef
2 slices stale bread, soaked in milk
1 small onion
Oregano, salt, pepper
2 cups regular tomato sauce (see basic tomato sauce)
Breadcrumbs to sprinkle on top

Cut the top end of the aubergines, cut them into half lengthwise. Scoop out the interior with the help of a knife or a spoon. Reserve the aubergine meat.
Finely chop the onion and aubergine meat, mix with the meat, bread, oregano, salt and pepper.
Stuff the aubergine skins with the farce. Push some breadcrumbs on top of the stuffing.
Gently fry the aubergines in a little oil; starting with the stuffing side down for 5 minutes until brown, then the aubergine side down, until the aubergine feels soft if you put a fork in it.
Arrange the stuffed aubergines in an ovenproof dish. Cover them with the tomato sauce. Sprinkle more breadcrumbs on top. Cook in the oven at 180ºC for 40 minutes, until bubbling and cooked through.
Serve hot with fries.

Aubergine Pate

Aubergines lend themselves to many cooking styles. Here is a pate or dip that you can serve at dinner parties for dipping crisps or tortilla chips.
If you don't like the idea of chips, it is also delicious served on thin 'Melba' toasts made with day old bread, sliced very thinly and toasted lightly on a pan or in the oven until dry and crispy.

What gives this pate its distinctive flavour is the olive oil it is cooked in, so it is important that you use this. Any other oil will give different results.

Ingredients:

• 1 large aubergine
• 1 clove garlic
• chili powder (optional)
• salt, pepper
• 3 tbsp olive oil

Peel the aubergine and dice the meat. Peel the garlic and add to the pan with the aubergine. Fry over low heat in a pan with 2-3 tablespoons of good olive oil. Cook for around 5 minutes, until the aubergine becomes very tender. Turn the heat off and place the aubergine on a plate.

Mash the aubergine meat and garlic with a fork; then put it in a bowl and mix in the salt, pepper, chili to taste. Cover with cling film and refrigerate until cold.

Serve cold as a dip or spread. Made in large quantities it can also be served as a side dish