One of my new fave recipes – you HAVE to try! :-)

Hej babes! Oj vad jag fått frågor om det här receptet efter att jag la upp det på min story på IG… Here it is, haha! Jag har snott receptet av Madde (som har massor av grymma recept i sina program!) och frågat om lov om jag får dela det, och det fick jag. ;-) Ändrade lite på det dock, hade ingen tomatpurée hemma och la till lite ricotta på toppen istället för ägg. Så – man kan freestyla som vanligt! Superenkelt att laga och riktigt smarrigt, antingen som en egen rätt eller som sidorätt. Vi åt vegobiffar till men nästa gång kommer jag nog bara laga en större bit och äta som den är, för det var så gott… Here we go:

Du behöver (för 2 person):
2 halvstora aubergines
1 vitlöksklyfta
1 burk tomatsås (jag körde en med basilika-smak)
Ricotta-ost (frivilligt men vääldigt gott!)

Sätt på ugnen på 180 grader.
Skär auberginen i avlånga bitar och dela på mitten, stek på ganska hög temperatur i olja på varje sida så det är genomstekt och med färg. Lägg ut på hushållspapper en stund.

Pressa vitlöken i en stekpanna och stek i lite olja på låg temperatur tills den är lite “guldig”, lägg till tomatsåsen och låt det koka ihop sig.

Ta en ungsäker form och börja med en bit aubergine, lägg på ett lager av tomatsåsen och lägg på lite riven parmesan. Upprepa tills alla ingreienser är slut! Lägg lite extra parmesan på toppen och även ricotta – in i ugnen i ca 20 minuter eller tills det är lite färg på toppen. ENJOY! <3

//Hey babes! I’ve gotten so many questions about this recipe since I posted it on my story on IG… Here it is, haha! I stole the recipe from Madde (she has a lot of great recipes in her programs!) and I asked for permission to share this, and I was allowed. ;-) Changed a few things though, we didn’t have tomato puree and I added ricotta on top instead of an egg. So – you can freestyle as usual! Super simple to make and so yum, either as it’s own dish or as a side dish. We had veggie beef with it but next time I will probably make a bigger batch and eat just like that, because it was so good… Here we go:

You need (for 2 people):
2 medium sized aubergine (eggplant)

1 garlic clove
1 can of tomato sauce (I used one with basil flavour)
Ricotta cheese (optional but soo good!)
Olive oil

Put the oven at 180 degrees celsius
Cut the aubergine in slices on the length and split in the middle, fry them on a high temperature until they have color and is cooked through. Place the pieces on kitchen paper for a while.

Grate the garlic and put in a frying pan with olive oil on a pretty low temperature until it’s golden, add the tomato sauce and let it cook together.

Use an ovenproof dish and start with a piece of aubergine, add a layer of tomato sauce and some parmesan. Repeat until you’re out of ingredients! Add some extra parmesan on top and also ricotta – in to the oven for about 20 minutes or until the topping is golden. ENJOY! <3

19 reaktioner på “AUBERGINE PARMIGGIANA”

  • Vera says:

    Åh så najs, detta ska testas!

  • Mireia says:

    Oooh this looks too yummy!

    Mireia from TGL

  • Mikaela says:

    Ohh no trodde vi var soul mates som inte gillade röd sås. Men kan ändå fatta att folk som gillar röd sås kan tycka detta är gott! Såg väldigt fint ut ändå :)

    • janni says:

      Hahaha vi är soul mates, klarar inte av röd sås men på något konstigt sätt är det här den rätten som funkar… PROVA! Du kanske gillar? :D Xx

  • Elin says:

    Bara älskar din blogg för tiden❤️ Många andra bloggare har verkligen deppat ner sig nu i Covid-19 tiden, men inte du🌹

  • M says:

    Så gott- testade detta ikväll och jag kommer absolut göra det fler gånger!
    Jag är ingen höjdare i köket men detta var enkelt och kul!
    Kram & tack

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  • Woah your dish looks tempting seriously. From where you guys learn all these things

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  • Wompas says:

    The sauce is delicious! bitlife

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  • Bitlife says:

    This Aubergine Parmigiana recipe sounds absolutely delicious and easy to make! I love how versatile it is, allowing for personal touches like adding ricotta on top. It’s perfect either as a main dish or as a side. Thanks for sharing the recipe and your adaptation tips! Can’t wait to try it out. 🍆😋

  • Neal Fun says:

    Wow, this recipe for Aubergine Parmigiana looks amazing! I appreciate how you’ve provided clear instructions and even offered some flexibility for ingredient substitutions. It’s great to have a dish that can be enjoyed both with a side or as the main attraction. Thanks for sharing this mouthwatering recipe!

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