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Eggplants, Sunshine, Brits and France Recipe

While I was in the kitchen cooking an eggplant pasta, I was listening to Sunshine , a beautiful song by the  famous British band Keane. I find this song so atmospheric – it has a very ethereal sound. The song is about finding a home in someone, out of all the people in the world…so beautiful.

Tim Rice Oxley, the band’s songwriter who brilliantly penned this song, said: “Sunshine was written in France, it’s probably got a bit of the French atmosphere in it. … We wrote it out in a garden in France, and then rushed in and recorded it.” – (source Keaneshaped.co.uk )

As I opened my mail today, I found a  new post –  Which came first “The egg plant or the egg?” – from the blog Camerahols / Food, Photography & France  , written by the famous British photographer, Roger Stowell (who is also a superb writer with a great sense of humor).  I was pleasantly surprised to find out that in that post, Roger Stowell mentioned that I was off to Vendée, France – where he lives –  to take his food photography course – Camerahols

So before going to France, I wanted to make a recipe inspired by this new and exciting experience.

Here it is :

 Ingredients

  • 1 cup of sunshine 
  •  2 baked eggplants
  • a dash of Brit pop
  • 100 grams of French atmosphere
  • 1 cup of Brit photography
  • 2 tablespoons of grated French “cheese”.

Method

Using an immersion blender combine baked eggplants and sunshine. Add the Brit pop and combine well. Gently fold in the French atmosphere. Add cheese!!!….. Ciak!!

Now, my question is “To Photoshop or not to Photoshop?…

Pappardelle with eggplant cream, cherry tomatoes and parsley

Ingredients

  • 400 grams of Pappardelle pasta
  • 800 grams of eggplants (about 3 medium eggplants)
  • 1 cup of cherry tomatoes
  • 1/2 cup chopped parsley
  • 3 tablespoons of grated Parmigiano Reggiano cheese
  • 4 tablespoons extra virgin olive oil
  • some  water for eggplant sauce
  • coarse salt for cooking pasta
  • salt to taste

 Method

Thinly cut  20-25 round slices of eggplants. In a skillet heat olive oil over medium-high heat. Stir  fry eggplant slices until golden, Set aside.

Preheat the oven to 200°C (about 400°F). Cut eggplants in two halves lengthwise and bake them for about 30 minutes or until tender. Let it cool. Cut eggplants into cubs. Combine eggplants, Parmigiano Reggiano cheese, and extra virgin olive oil. Using a whizzer, mix these ingredients well. Add water to get the desired consistency. The sauce does not need to be thick;  it should be a bit runny.

Cook pasta under package instructions. For this recipe I used pappardelle, which is a type of  pasta larger and broader than fettuccine.

When pasta is cooked, combine with eggplant sauce. Add cherry tomatoes and fresh parsley. Garnish with four or five eggplant rounds. Sprinkle with extra grated Parmigiano Reggiano cheese.

 

 

 Serves 4

 

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16 Comments Post a comment
  1. This looks wonderful. Have fun in France. That’s so exciting you’ll be doing his class.

    August 24, 2011
  2. Your recipes sound and look great! I was wondering, for those of us across “the Pond,” could we substitute Quebec air for French atmosphere? Enjoy this “meeting of the minds” in France. Buon viaggio!

    August 25, 2011
    • Thank you! Of course you can substitute with Quebec Atmosphere!

      August 26, 2011
  3. Love the eggplant cream. I know you will have a wonderful class with Roger. I can’t wait for the photos and recipes from both of you. Have a great trip, wish I was joining you.

    August 25, 2011
    • Thank you Karen!! We will keep you all posted!!

      August 26, 2011
  4. Very cool. You will have to give a detailed report of your trip. It sounds like so much fun!

    August 25, 2011
  5. Two great recipes!!! I think we are all excited for you about your forthcoming trip to France…can´t wait to see what you “cook up” together with the food and photos!

    August 25, 2011
    • Mil gracias Chica!! We will sure keep you posted!!!

      August 26, 2011
  6. That’s a good pasta – quite on a par with the lovely writing that set the post in motion. Tres cool.

    August 25, 2011
  7. Exciting news on your trip and an exciting pasta dish! You know I love my eggplants and to make a sauce is a great idea. I’ve seen chunky eggplant sauce but your idea to thin it out is marvelous!!

    August 25, 2011
    • Thank you!! I love eggplants too, so I often try to come up with different recipes!! I hope you try it!

      August 26, 2011
  8. I am listening to Sunshine right now, beautiful. I love cooking, cleaning and working in the garden while listening to music. Back to your food, this looks delicious and the picture is incredible. I am just learning to use the eggplants (do not know why, they are delicious) and needed a few recipes. I do hope you enjoy your time and learn a trick or two for me. If I get to return to France I know I will want to take at least one day of his instructions, knowing full well I could use an endless amount of instructions. Thank you for stopping by and adding me, I look forward to learning and enjoying my time at your place. I cannot wait to hear about your trip, I think I may be as excited as you….RaeDi

    I took a long tour of his photography site and the pictures are incredible, now if I could get my camera to do the same!

    August 25, 2011
    • You are very sweet!! Eggplants are so versatile since you can cook them in so many different ways!!! You can even substitute meat with eggplants in a burger. Just cut a thick slice and grill it. I am glad you listened to Sunshine!!! Thanks for your lovely comments!

      August 26, 2011
  9. Stefanie #

    Great recipes! The eggplant cream sounds amazing. I love finding new ways to use eggplant, especially if it includes pasta! Have fun in France!

    August 26, 2011
    • Thank you!! And thank you very much for stopping by!!

      August 26, 2011

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