Aubergine and ricotta dumplings in tomato sauce.

These are like melanzane all parmigiana in meatball form. 

They are gloriously rich and cheesy. 

Some lightly cooked greens would go well with them. 

Serves 4

90g fresh breadcrumbs, ideally sourdough (ie, from 2-3 slices)
4 aubergines, cut into roughly 2½cm cubes (1kg net weight)
150ml olive oil
Salt and black pepper
100g ricotta
75g parmesan, finely grated, plus extra to serve
2,5 tbsp parsley leaves, finely chopped
1 whole egg, plus 1 yolk extra
1,5 tbsp plain flour
6 garlic cloves, peeled and crushed
4 tbsp basil leaves, roughly chopped
600g tinned peeled plum tomatoes (ie 1½ 400g tins), blitzed smooth
1,5 tsp tomato paste
1,5 tsp caster sugar
¼ tsp chilli flakes
¾ tsp paprika
2 tsp fresh oregano leaves, finely chopped
45g pitted kalamata olives, torn in half

Heat the oven to 180C (160C fan)/390F/gas 4. 

Spread out the breadcrumbs on an oven tray and bake for 12 minutes, until lightly browned and dried out. 

Remove, leave to cool and turn up the oven to 240C (220C)/465F/gas 9.

On a large oven tray lined with baking paper, toss 

- the aubergines in 75ml oil, 

- half a teaspoon of salt and a good grind of pepper. 

Spread out on the tray, bake for 30 minutes, tossing once halfway, until golden brown, then chop into a chunky mash and put in a large bowl. 

Mix in the 

- ricotta, 

- parmesan, 

- parsley, 

- egg+extra yolk, 

- flour, 

- breadcrumbs, 

- a third of the garlic, 

- two and a half tablespoons of basil, 

- a quarter-teaspoon of salt and a good grind of pepper.

 

With lightly oiled hands, shape the mix into 16 golf-ball-sized dumplings, each weighing about 55g, and compress so they hold together.

Heat two tablespoons of oil in a large, nonstick frying pan on a medium-high flame, and fry half the dumplings for three to four minutes, turning them until golden brown all over (adjust the heat if they’re browning too much), then transfer to a plate and repeat with the rest of the dumplings.

Heat the remaining two tablespoons of oil in the same pan, fry the remaining garlic for a minute, until fragrant, then stir in the tomatoes, tomato paste, sugar, chilli, paprika, oregano, a teaspoon of salt and a good grind of pepper, and cook, stirring occasionally, for eight minutes, or until thickened slightly. 

Pour in 400ml water, bring to a simmer, then lower the heat to medium and simmer for 10 minutes. 

Add the dumplings and cook for 15 minutes, or until cooked through.

Remove from the heat, scatter over the olives, the last of the basil and a grating of parmesan, and serve straight from the pan.

Baked cheesy aubergines by Rachel Roddy.

- Rachel Roddy’s recipe for baked cheesy aubergines | Food | The Guardian

Richard Olney’s aubergine, tomato and ricotta gratin.

- Rachel Roddy’s recipe for aubergine, tomato and ricotta bake | A kitchen in Rome | Food | The Guardian
Serves 4
800g aubergine (ideally, the small elongated variety)
Olive oil, for frying
1 medium onion, diced
1 garlic clove, peeled and chopped
500g ripe tomatoes, peeled and chopped
Salt and black pepper
Sugar (optional)
250g ricotta
1 large egg, beaten
150ml double cream or mascarpone
60g parmesan, grated, plus more for topping
A splash of milk (optional)
A small handful of basil leaves

- Cut the aubergine into 3mm thick slices lengthways, or if you are using large aubergines, across.
If you wish, salt the slices.
Pour oil into a frying pan until it reaches 25mm up the sides, then set over a medium heat.
Once hot, fry the slices in batches until golden on both sides, then lift from the pan and blot on plenty of kitchen towel.
You may need more oil; don’t let it get too hot.

- Dispose of the oil, wipe the pan, return it to the heat and add 3 tbsp of fresh oil.
Fry the onion until soft and translucent.
Add the garlic, tomatoes and a pinch of salt, then cook until most of the water has evaporated away and the tomatoes are thick and saucy – which usually takes about 15 minutes.

- Mash the ricotta.
Add the egg, cream, a pinch of salt and half the parmesan.
Beat into a thick cream – it should pour slowly, so if it is too thick, add a little milk.
Taste and add salt, as needed.

- Set the oven to 200C/400F/gas 6.
Line the bottom of a small, deep gratin or baking dish with the aubergine slices, season with pepper, rip over some tiny pieces of basil, sprinkle with the remaining parmesan and then spoon over half the tomato sauce.
Repeat: another aubergine layer, more basil, more parmesan and the rest of the sauce.
Finish with a layer of aubergine slices, then spoon over the cream and dust with parmesan.
Bake for 10 minutes, then reduce the heat to 190C/375F/gas 5 for another 15 minutes, or until the surface is set and a rich golden brown.
Rest for 15 minutes before serving.

Fermented! Italian la giardiniera.

- The Probiotic Jar - The Probiotic Jar

- Melanzane a scapece (Marinated Eggplant) | Memorie di Angelina

- Homemade Giardiniera | Memorie di Angelina
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins.


- Rachel Roddy’s recipe for pickled garden vegetables | Food | The Guardian
Italian la giardiniera, which simply means a preserved mix of seasonal garden vegetables.
This March batch included carrot, turnip, red cabbage, beetroot (leaving no doubt about colour – soft pink or absolute purple depending on proportions) fennel and red onion.
This method makes a pleasing, entry-level pickle, with both crunch and jolt, its flavour sour and assertive enough to fill your mouth in a single bite but just sweet enough not to be abrasive.
The pickle equivalent of easy-listening maybe (serious fermenters and pickle aficionados may like to stop reading now).

As a guide, 1kg of vegetables, peeled and cut into bite-size pieces, needs 750ml pickling liquid made by mixing 550ml white wine vinegar with 200ml water in a pan, then adding a heaped tablespoon each of fine salt and sugar, and whatever you fancy of the following: a crushed red chilli, peeled or crushed garlic, bay, dill, peppercorns, juniper berries or coriander seeds.
Then heat it slowly.
Once at boiling point, add all the vegetables, stir, cover the pan and leave on the heat for one minute.

And that is pretty much it.
Add a tablespoon of olive oil to the bottom of each of two large, sterilised jars (wash them in boiling water and dry in a low oven).
Now use a slotted spoon to lift the vegetables into the jars, cover with pickling liquid, share out the spices and screw on the lids.
If you can, wait a week, although they’re good to eat the next day.
I keep my pickles in the fridge for up to two months.
They taste better when cold anyway: brighter somehow, the sweet and sour and taste even more pronounced – especially next to a cheese sandwich, a slice of savoury pie or boiled meat, or simply savoured straight from the jar against a kitchen counter.

- Melanzane a scapece (Marinated Eggplant) | Memorie di Angelina

Angela Hartnett's aubergine gratin.

- Angela Hartnett's aubergine gratin | Life and style | The Guardian:
A quick vegetarian dish as tasty as parmigiana, but less work.
It has all the components of an aubergine parmigiana – and is just as tasty – but is half the work.
Serves 2

1 large aubergine
50ml olive oil
salt and pepper
25ml good-quality balsamic vinegar
250g buffalo mozzarella
4 large tomatoes, halved
1 tbsp chopped basil
20g chopped black olives

Peel the aubergine, discard the skin and dice into large cubes.
Toss the diced flesh with olive oil and season with salt and pepper.
Roast in an oven preheated to 200C for 10 minutes.
Remove from the oven and toss with the balsamic vinegar before mixing with the tomatoes, olives, mozzarella and basil.
Check the seasoning to taste, and return to the oven at 200C for another 5 minutes.
Serve with a green salad.
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From Alexandra's Kitchen (aubergine/eggplant).

- Eggplant Involtini, Simplified - Alexandra's Kitchen:

- Roasted Eggplant Lasagna with Sautéed Swiss Chard - Alexandra's Kitchen:

- Chez Panisse Caramelized Onion, Tomato, and Eggplant Pasta:

- CSA Vegetables: Corn, Eggplant, Tomatoes, Potatoes, Peaches - Alexandra's Kitchen:
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