Troubles with the blog continue. For a few days I had virtually no access to the blog – texts disappeared, formatting was nonexistent, and half of widgets was running or not. Nightmare.
The Almighty Admin saved the blog, but I seriously wondered whether it is worth. But after serious thinking combined with mild depression occurred to me that: firstly – I like this blog; Second, even if the audience is small, it is the elite and every of your comments is for me a source of constant joy; and thirdly … Thirdly – I will not let some bug in the code to overwhelm me.
So I am back with the delayed recipe for catan eggplant.
The name comes from devoid of cover, old book entitled “Italian Cuisine”. I have no idea where the name “the catan” came from, because I could not find a region or city in Italy called Catan or Katan. The closest pronunciation is Catalonia, but then the name should be “Catalan”. Maybe it’s a mistake.
However, today’s eggplant is also a dish of leftovers.
Half the zucchini was left from making focaccia, jar of tomatoes and pumpkin seeds has opened for some time and threatened me with promises of being spoiled, and what is extra pepper in the face of previously processed mountains of it?
I had to buy aubergine and parmesan.
And what I realized after eating eggplant, I could try to replace parmesan with cashew cheese, which is stored in the refrigerator. 🙂
But I am sure that is not a forever lost opportunity.
half of zucchini (or one small)
6 – 8 sun-dried tomatoes
1 grilled pepper
pumpkin seeds (roasted or, in my case, from the jar of sun-dried tomatoes)
2 – 3 tablespoons parmesan cheese
green winter savory
- Wash eggplant, dry it, and then cut in half lengthwise. Hollow pulp with a spoon, leaving approx. 0.5 cm. Sprinkle eggplant lightly with salt and leave for 20 minutes.
- Wash zucchini, peel off the skin, remove the pulp with the seeds. Cut into strips approx. 3 cm in length.
- Tomatoes, withdraw from the pickle, cut into strips, the same with grilled peppers.
- Green onions finely chop.
- Vegetables translate into a bowl, lightly season with salt, pepper, winter savory, and basil. Add the parmesan cheese, stir.
- Eggplant lightly grease with oil from the outside and then fill with stuffing. Put on a grill tray.
- Preheat oven to 180 C (350F).
- Bake eggplant approx. 15 – 20 minutes.
Eggplant can be served as the main course, or in addition to meat or falafels, or as snack – if we can buy accordingly small eggplants.