Charl’s Aubergine Surprise

This is what we thought up and constructed for dinner last night… it was divine. Thanks to Paul for suggesting the pancetta, it’s perfect for this dish.


  • one aubergine per person

    • one ball of fresh mozzarella per 2 persons

      • 60 g of pancetta per person (amazing italian bacon, you’ll have to get this from your deli)

        • chestnut mushrooms (I think this is what they’re called; in Dutch they’re called “kastanje champignons”) – obviously you can improvise if you can’t find these

          • onions

            • italian spices (oreganum, dried basil, etc), salt, freshly ground black pepper

              • basil pesto

                • rucola (aka rocket salad)

                  • fresh tomatoes

                    • fresh focaccia or other rough bread


                    • cut the aubergines into 1cm thick slices
                      • sprinkle with salt on both sides, allow to drain for 10 to 15 minutes
                        • whilst the aubergine slices are draining, lightly fry the chopped mushrooms and onions in good olive oil, season with spices, salt and pepper
                          • put the mushrooms and onions in a bowl when done
                            • lightly fry the pancetta in olive oil, remove when done
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