Sa a se youn nan asyèt pi renmen m '. Mwen kwit manje li regilyèman e li te evolye nan yon resèt mwen li yon ti tan de sa nan ki aubergines yo te fri. Mwen ta pito aubergines yo yo dwe wile ak konn kwit nan fou jouk lò ak boule nan kote. Yo bay plat la tout antye yon inik dous gou fume. Chich se yon bon sous nan pwoteyin, fib, kòb kwiv mete, Manganèz ak folat
Engredyan pou de
lwil oliv
yon Berejèn mwayen (eggplant..melanzane ..)
yon zonyon ti
3 gan nan lay
400g (14ak) kapab nan prin (oswa koupe) tomat
3 ti kiyè luil nan cheche kraze piman bouk wouj (oswa nan gou, sa a pral yon ti kras dife)
pure tomat
yon zongle nan origan sèk (si ou vle)
yon 400g ka nan chich
200 g (7ak) nan cheche eple oswa wholewheat Penne (oswa mwens si ou Dont vle yon kou prensipal remoute kouraj)
frèch tè nwa pwav
wòch sèl pou garnitur
sèl tab
yon ti pakèt moun sou parlsey fèy plat grosyerman koupe
Metòd
Chofe fou a 200C (400F gaz / mak 6)
Mete yon gwo kaswòl ki gen dlo sou yo bouyi (ajoute yon priz de sèl lè li fè sa)
Koupe Berejèn a an tranch mens (sou yon mwatye nan yon santimèt oswa yon ka nan yon pous) sou yon dyagonal ti tay yo ka resevwa pi gwo tranch. Kwit jiskaske lò mawon sou tou de bò vire yon fwa pou apeprè trant minit
Zo zonyon an ak koupe lay la
Splash kèk lwil oliv nan gwo chodyè ak kote sou yon chalè ki ba ,ajoute zonyon an rache, voye ak yon sèl ti kras, brase nan rad nan lwil oliv. Kouvri. Kwit pou dis minit, oubyen jiskaske zonyon yo yo se mou, men se pa mawon. Mwatye chemen pou rive nan brase nan lay la epi ajoute piman bouk yo kraze ak kèk frèch tè pwav nwa (ak zongle la nan origan)
Lè zonyon yo yo pare ajoute fèblan a nan tomat, kalbas yon ti kras kont kote sa yo nan chodyè a si lè l sèvi avèk prin. Ajoute yon enjekte (sou de ti kiyè luil) nan pure tomat, ajite l byen. Pote dousman nan bouyi a epi ajoute chich yo vide, diminye chalè mitone kouvri pou yon pli lwen dis minit pandan y ap pasta a se pou kwit manje
Ajoute pasta a nan dlo a bouyi sale yo kwit pou nèf minit oswa al dant. Rive sou fen a nan tan pou kwit manje ajoute yon koup la kiyè nan dlo a pou kwit manje nan sòs la Fremisman ak brase
Drenaj pasta la
Etenn chalè a anba sòs la. Ajoute aubergines yo, de tyè nan pèsi a koupe. Brase ak Lè sa a brase nan pasta a vide
Sèvi ranje ak rès la nan pèsi a, nwa pwav ak sèl wòch
I hope you like the other recipes too Adriana
if the recipe that was supposed to make me scream ‘meat is murder’ (once agreed on giving murder a bad connotation) was your penne con melanzane rendition, that failed to hit the mark, not because of the ingredients, I in fact love aubergines, rich in nicotine and with a very peculiar spicy texture, but because all the effort and time spent in cooking could be saved and spent pursuing different objectives..
just yesterday, what a coincidence, i bought in sainsbury’s a jar of roasted greek aubergines imam, that, once chopped in smaller chunks, spread onto slices of mozzarella, and put in a microwave for about 40 seconds, gives you a very close approximation of your recipe..
just to be sure i was’n fooling myself with the final result, ive just had it as an afternoon snack, without the pasta, of course..
delicious.. ..and within a very reasonable price range (£2.26 a jar)
of course if i had to cook for more than 2 people, your method would be considered, but to indulge myself in a fast treat, i consider my procedure easier..
going back to the murderous recipe, i was expecting something on the lines of the ortolan, blinded songbirds fattened up to 4 times their size in a dark cage, then drowned in a snifter of armagnac, plucked, then roasted for about 6 minutes…
such a delicacy that they must be eaten whole, biting off the head, with the diner’s own head covered by a napkin, not to be disturbed during such a feat…
unluckily the practice has been banned in the past 3 years in france, and it would be very expensive to get hold of one in the near future..
good for me, as you know, i am off to vietnam in less than a month, and there, next to dogs, rats and snakes, i will be able to taste drunken prawns, drowned in rice wine..
maybe not the peak of gastronomy, as ortolans are reputed to be, but still some new flavours to add to my library..
after all even Darwin himself wanted to taste every single animal he was coming in contact with.
(comment posted on jan 2012)
Yum. Going to make this tonight