This class is one of Carmelas favourite as Eggplant is such a versatile fruit, and in Sicily it is cooked in so many dishes, in this class Carmela teaches on the versatility of eggplants.

  • Eggplant Parmigiana
  • Pasta alla Norma
  • Polpetti di Melanzani
  • Polpetti involtini
  • Cottoletta di Melanzani
  • Stuffed Eggplants
  • Caponata

These are just a few dishes that Sicilian cook! This class is jam packed with flavours, aromas, and cooking.

A little history: The eggplant also known as aubergine, melanzana, brinjal, madapple, has been cultivated for centuries in Asia, Africa, Europe, and the Near East and is currently a crop species of global importance. The eggplant is known as a fruit. Although commonly sold in American, European, and Australian markets, over 90 per cent of eggplant production is concentrated in seven countries, including China, India, Egypt, Turkey, and Japan. The large, oblong, purple-skinned “Black Beauty”-type eggplant is a familiar item in grocery stores and home gardens. However, wild and semi-domesticated eggplant relatives usually have small, round, yellow fruits and the plants are abundantly prickly.