Hi everyone and welcome! I am so delighted to introduce to you the First Lady of Plancha, Mona Leone. Mona is Italian-German and is very much a great cook with a number of accolades to her name. When I tell you this lady can cook, I mean just that!
Plancha is all about the flavour, a relatively new concept in cooking here in Ireland at high temperatures with loads of liquids involved. To cook ‘a la Plancha’ means to grill on a metal plate - but if you don’t have a Plancha griddle, you can use a frying pan or griddle pan.
INGREDIENTS FOR ‘MAMMA’S LITTLE GEM’ (serves 3-5 persons)
1 Aubergine cut into ¼ inch slices
French bread, sliced thickly and toasted.
For the marinade:
100 ml olive oil or a good rapeseed oil (e.g. Donegal Rapeseed Oil)
50ml balsamic vinegar, dark colour
1 clove of garlic, pressed
Fresh basil, as much as you like, chopped
First prepare your marinade by mixing all the ingredients together.
Brown the aubergine slices slightly on the Plancha (or a frying pan). Turn them over after one or two minutes and sprinkle with marinade, turning the slices once again.
After a short while add marinade again, and turn. You might want to marinade for a third time before placing the now cooked aubergine slices on the toasted French bread.
See if you can manage without salt, but if you use any, add a pinch of a good salt from the sea or mountains. Serve immediately and even more important: eat immediately!
This is a great, savoury little dish and it is delicious.
Contact Chef Chris on 086 8932225 for info on his cooking courses - private, individual and in the comfort of your own home, hospitality courses, training courses - and for more information on La Plancha cooking.