As I write this post, it’s raining. Sydney has just received the most rain overnight, that we’ve seen on one day, at least in the last two years. The sky is grey, the river is brown, and while it’s summer, there is definitely no sunshine. While there’s no sunshine outside right now, with the best of summer produce, summer is always available as sunshine on a plate.
Cooking in Sydney recently, Chef Reine Sammut gave us her rendition of summer sunshine. Here’s her recipe, then my rendition of cooking Aubergines a la Parmesan facon Crumble at home.
Aubergines a la Parmesan facon Crumble
500 ml olive oil
500ml tomato sauce
50 g flour
25 g parmesan cheese
25 g butter
For the tomato sauce
200ml olive oil
1 chopped onion
2 chopped cloves of garlic
1 sprig of thyme
1kg Roma tomatoes
salt, pepper, sugar
Saute the garlic and onion in olive oil then add the tomatoes, thyme, sugar, salt and pepper. Cook for 30 minutes, push through a conical strainer (chinois), add chopped basil.
Wash and dry the eggplants, then cut them into round pieces about 1/2 cm thick. Fry in olive oil then place the cooked pieces on absorbent paper towel.
Put the ‘crumble’ ingredients in a bowl and mix them together by hand.
Prepare small individual serving plates. Place 1 slice of fried eggplant on the plate, cover with tomato sauce, repeat this twice, to finish cover with the ‘crumble’ mix and bake in the oven at 200C for 10 minutes.
When I made this a couple of weeks back for my Australia Day guests, I used one dish and prepared the casserole and separately the crumble the night before. On the day, I brought the casserole from the ‘fridge, added the crumble, and reheated for 15 minutes.
Here’s the ‘real time’ photo instructions I uploaded during preparation on twitter: