Hello glorious quarantined friends. Hope you’re all well and staying snugly inside, like the way the fleshy innards of a sweet pepper should never, ever see the light of day. Today’s recipe involves the semantic cousin of the sweet pepper, the Aubergine, which is Very Similar because is a vegentable and it is softs.
I have been bugging my flatmate Lucy for many things over the years, including validation of our friendship, and also whether I can borrow her eyeliner sometimes. Included in this list of unreasonable demands is this recipe for oozy, crispy baked gnocchi. Like a magpie sitting on treasure, I finally have it, and it is MINE but unlike a magpie and more like a robin (hood), am am deciding to share its richness with the world. This is exactly the way she has transcribed the method to me, and from it I have extracted the ingredient list. Also, I found this incredible quote about aubergines on the internet and would like to share it with you all:
Gleaming skin; a plump elongated shape: the eggplant is a vegetable you’d want to caress with your eyes and fingers, even if you didn’t know its luscious flavor.
– Roger Verge
To make this dish, which has no sexual connotations, denotations, elaborations or coronations, you will be needing:
Un pacquet de tomato cherrie
Le garlicc cloves
Un paquet de gnoch-gnoch
Un ball de Mozzarella
In the words of Lucy:
1. Stuff some garlic in the halved aubergine; smother in oil and salt and fennel seeds [Lewd – Ed.]
2. Bake for 20 mins
3. Boil your gnocs slightly more than usual
4. Drain and let dry
5. Fry em up until cRiSp
6. Remove aubergine and shred its innards [Gross – Ed.]
7. Eat skin as snack [Snacc – ed.]
8. Pop aubergine goop, gnoc, tomato (and mozzerella) back into oven for 10 min
[8.5 – season it. Ed.]
There you have it. Also please note that Ed. is short for Edward, not editor, which is what my real friends get to call me rather than Fliss.
Big love – next time I think I’ll write up some of my own garbage rather than defacing the creative talents of others.
[Also Loopy says that if you want to make it dairy free, don’t milk the aubergine before you – oh? What? No? Ah. Yes, don’t put any fucking cheese in it.]