MOSCHINO FW 2011-12 / GRILLED EGGPLANT WITH TOMATO AND FRESH CHEESE

Taste of Runway presents: Moschino - grilled eggplant with tomato and fresh cheese

Black and white, no shade in between. For his look, Moschino chooses a crepe pleated dress with pockets on the front. If you visit the website you can admire its beauty and also the price.  You know, whenever you buy a dress you also want to buy the perfect shoes, the right bag, the exact length coat that looks just perfect with everything else. Here is the thing: if you want the final result to be great, you must choose wisely and carefully. For example, a good dinner has to start immediately on the right foot. There is no need to overdo. In fact, I am convinced that the simple dishes are the ones that can amaze you.  For example, take the eggplant: they are quick to prepare, nice, light but tasty, if presented with your favorite ingredients. And they are the perfect starting point to cook a delicious “pasta alla norma” (I’ll give this recipe to you as soon as the fashion shows will inspire me). I chose to grill the eggplant, then roll them stuffed with cheese and tomato sauce, freshly prepared.  Like any self-respecting recipe you must follow certain rules. Find out how to get the most out of an eggplant by cleaning it perfectly.

 

 

Buy an eggplant for every 2 guests. 500g (17.6 oz) soft cheese like cream cheese. 500g (17.6 oz) ripe tomatoes, garlic, extra virgin olive oil, pepper, chilli pepper.

Cut the eggplant into slices of about half a centimeter. Arrange the eggplant slices in a container large enough, sprinkling salt between each layer. Put a weight on top, for example a plate upside down with a pot of water resting on top and let drain for 30 minutes. This is especially useful if the eggplant is not so fresh and helps to remove its bitterness. After 30 minutes, rinse thoroughly the eggplant to remove the salt, pat dry with a clean cloth and turn on the grill. Wash the tomatoes, boil for maximum 3 minutes, peel and remove the seeds and fry in a pan over low heat with a little extra virgin olive oil and a clove of garlic. When they are soft, they are ready to be sieved. Put the resulting sauce over the heat and add basil, a little pepper and red pepper if you like. Grill the eggplant, and when ready, lay them on a platter, sprinkle with cheese and tomato. Roll them up and spike with toothpicks. Enjoy your appetizer!

 

 

Photo Food: Taste of Runway. Photo fashion show: Photo: Monica Feudi / Feudiguaineri.com  image courtesy of style.com. Model: Melissa Tammerijn.

4 Comments

  1. geniale!! stupenda questa idea di asociare gli outfit con delel ricette
    complimenti!

  2. grande taste……. ancora ricette con verdure….. complimenti…auguri e baci.

    • questi mi poacciino molto.ma sei sicura che siano proprio questi gli ingredienti della tua dieta light? sono cosi felice di leggerti in questo periodo!

  3. Ma sono pioprro una meraviglia!!! li mangerei per pranzo, gnam! anch’io ho postato ieri involtini di melanzane saranno mica le nostre pance a renderci simili anche in cucina ??? Un abbraccio

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