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Eggplant, more commonly know in India as the brinjal, may not be the most popular of veggies, but this melt-in-your-mouth recipe is sure to change your mind!
In our continuing series of recipes taken from Italian Khana, an Italian cookbook for the Indian kitchen, Ritu Dalmia, celebrated chef and owner of Diva, one of Delhi's finest Italian restaurants, reveals her best tips and shows you how to cook an authentic Italian dish in 30 minutes or less.
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Ritu will also answer reader queries, so scroll down to the bottom of the page to address your questions to her.
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Today's Recipe:Involtini di melanzane
A classic from Sicily, this used to be served at least once as a lunch dish in my cooking school in Regaleali. Eggplant is probably my favourite vegetable (I have dedicated a whole chapter to it in Italian Khana, my cookbook) so I really looked forward to my lunches there.
I love how Italian food manages to transform very simple ingredients into something magical -- and this is another wonderful dish that uses just tomatoes, cheese and eggplant and makes it into something utterly delicious. It does not take more than 30 minutes to prepare and in case you have some basic tomato sauce prepared in your fridge (which I always recommend you keep), this will take you less than 15 minutes to put together.
For the tomato sauce
Note: In case you do not have an oven do not worry, after you have rolled up the eggplant, secure it with a toothpick and heat it over a pan for a few minutes. Spoon over the tomato sauce and eat right away, it tastes as good without being baked.
Excerpted from Italian Khana, India's first Italian cookbook for the Indian kitchen, with permission from the publishers, Random House India. Ritu will also answer reader queries, so please address your questions to her in the QnA box below.
Photograph: Sephi Bergerson
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