Our Most popular breakfast was our take on Melanzane alla Parmigiana: using freshly picked, home-grown Brinjals from our garden.
Preheat oven to 200 degrees C.
2 medium to large Brinjals (Melanzane) handful each of parsley and basil chopped
sliced lengthways 250g feta, 100g mozzarella,
30ml olive oil 30 ml crème Fraiche (sour cream)
1 onion finely chopped zest of 1 lemon
4 garlic cloves, crushed 50g freshly grated Parmesan
- Place brinjals in a deep oven tray, drizzle with 15 ml of oil, season lightly (the Feta is usually very salty) Roast for 10 minutes until flexible. Remove brinjals from pan and cool.
- Heat remaining oil in same tray, while you saute the onion & garlic.
- Add tomatoes and press with a fork. Bring to the boil and simmer for 10 minutes, add parsley and season.
- Combine the feta, mozzarella, half the parmesan, cream, zest and basil. Place sufficient of this mix onto each brinjal slice to fill it when rolled and raise it slightly. Place on the oven tray with edges underneath. Sprinkle the remaining Parmesan over it and dot with butter, place in the preheated oven,
- After 20 minutes pull out the pan and check that there is not too much liquid. If necessary tip the pan and draw it off with a spoon. Return to oven for another 15 minutes. Allow it to stand and partly cool off before serving.
This dish can be made in advance, refrigerated, and warmed up a few days later, but it will not be quite so fragrant as the day it was prepared.