Gratinert aubergine

This is a post directed to Norwegian friends and family, a favourite recipe that people ask for frequently. Here we go:

Auberginegrateng:

1 aubergine i skiver.
noe olivenolje (et par skjeer)
2 hvitløksfedd, hakket
ett lite glass hvitvin
en boks hermetiske tomater, hakket
en stor bunt basilikum
2 ts tomatpuré. Hvis du finner puré av soltørkede tomater er dette best. Kjøp et glass til meg også.
150 g ost - mosarella eller en annen norsk, mild ost som smelter fint.
salt og frisk kvernet pepper.

Damp auberginene til de er myke. Varm litt olje i en steikepanne og fres hvitløken ved middels varme. Skru opp varmen, tilsett vinen og kok litt inn. Skru ned varmen igjen og tilsett gomater, basilikum og tomatpuré, kok under lokk til sausen er tykk. Smak til med salt og pepper og hell sausen i en ildfast form (eler vent litt og legg det i lag). Legg aubergineskivene på toppen, pensle dem med litt olje, topp med osten. Bak i ca 30 minutt til osten er gyllen.

And if you wonder what recipe that is, I suspect it's the Italian Melanzane parmigiana.

Food feeds the soul

While I know my cooking has little to do with soul food, I enjoy cooking on many levels, from the simple pleasure of eating the results, to the process as a flow experience, where each step is its own reward in a process of scents, colours and textures as much as taste. And so when a group of game researchers from the Norwegian network JoinGame gathered in Volda, I had a chance to prepare by cooking. The result was a three course dinner: Grilled fennel, baked eggplant and chocolate mousse.

The fennel was good, but not stunning, so I'll just skip that, but I was asked for the recipe for the eggplant, so here it is, for 4 persons:

4 large eggplants
2 tbs olive oil + extra for the eggplants
1 small onion
800 g chopped tinned tomatoes
2 tbs chopped fresh basil
50-75 g freshly grated parmesan
200 g mozarella, thinly sliced
seasalt and freshly grated black pepper

Cut the eggplant in 1 1/4 cm thick strips. Leave them in salted water for 30 minutes.

Heat the oil in a frying pan, and fry the onion until it's soft. Put in tomatoes and basil, and let this bubble slowly for about 30 minutes.

Let the eggplant drain, clean them in fresh water and pat them dry. Deep fry them or brush with oil and bake them at about 180 degrees Celcius for 20 minutes.

Put a layer of eggplants in the bottom of a oven-proof pot. Then a layer of grated parmesan, mozarella and then the tomato sauce. Repeat this, to end with a layer of tomatoes if you want a soft top, or cheese if you want a more dry, crisp top layer.

Bake this at 180 degrees Celcius for 30-35 minutes, until it bubbles and is golden on top. Take out and put aside for 10 minutes before serving. Serve warm or room tempered.


For the dessert, loads of dark chocolate, here for 2 persons:

100 g 70% (at least) chocolate
juice and zest of one orange
2 eggs, seperated

Melt the chocolate gently in a fireproof bowl over a pot of hot water. Don't let the bowl touch the boiling water. Cool the chocolate and then stir in orange juice, zest and egg yolks. Beat the egg whites firmly, then gently cut one spoon of whites into the chocolate mixture, before you put everything in. Put the mousse in two high glasses and cool until it's set. decorate with orange peels before serving.

This mousse is so intense that I prefer to serve it with a dash of cream. It is not particularly sweet, so it does not demand coffee to go with it, but it is very rich, so you don't need a large portion.

Later on the poor, overfed gamers were served warm apple cake and tea.

In waiting

Today, in between preparing lectures and despairing at my own lack of discipline, I keep googling "bento box japan" or "bento lunch recipe". I have ordered a Bento box from Ebay, and am waiting, exited, for it to arrive.

Bento is a way ot organise a meal so that it can easily be transported. Many societies put a lot of effort into bringing meals with them from home. The Japanese bento boxes are the modern, often very high-tech (it's japanese), but always beautiful answer to the problem of bringing food. In India they have people who live from fetching lunch boxes in people's homes, dropping them off at work, then picking them up and taking them home. In Norway, we have two slices of dark bread, one with white and one with brown cheese, wrapped in waxed paper and eaten with coffee, milk or water, the infamous Norwegian matpakke.

With my food-issues, I haven't had a regular matpakke for almost 8 years. I have been lunching on salads or left-overs from last night's dinner, contained in tupperware type containers and sometimes, when possible, heated quickly in the microwave. This is ok, and works well, but imagine my delight when I started looking up different types of lunch boxes, and found the bento-boxes. Not to mention the community around them and the recipes and ideas this community generates: I love it.

While I am not all that picky about food looking pretty, and I don't think I'll be arranging pink bunnies or create desserts that look like cherry blossoms, I am looking forwards to a simple and easy way to separate foods which should not be mixed, this way giving myself more options while keeping the packaging compact and in one unit. Also, the boxes are pretty!