The longer this video goes on, the more it makes me feel like I've just met with Alison around mid day on a hungover, rainy Sunday and we're just talking about all the goss while casually cooking some wholesome pasta. Just missing a glass of red wine and a couple of Advil. xxxx
Yeah. We’re friends who haven’t met. Doesn’t make any difference that we haven’t met. Yeah. We live in different places -and for that reason we haven’t met yet. But yes. Girl. You’re welcome over for that Sunday - or any day. Real people - great food. Door’s open… 😊
I made this last night and it's stupid how friggin good this. It's even stupider how better it is the day after (that would be today)! Absolute keeper. 💙
Alison!! I feel like this video was a perfect blend of your newer production style and the older style where you bantered with your crew-really, really enjoyed it! Can’t wait to try your recipe! It’s always good 😋
Gay dude here (and I mention this fact so that you know my intentions are pure).😊On the off-chance that no one has told you how _extra_ beautiful you look today, I'm here to say just that. Don't know what to call the color of that blouse, but it's a gorgeous color on you. (Lagniappe, I cherish your cookbooks, and can't wait to try this recipe. Thank you!)
I'm from Brazil, and there's so much eggplant at my parents' farm right now that I've been making lunch with it all week. Tomorrow it's going to be in this pasta!
whipped this up for lunch today. easy, step by step instructions. the eggplant shines. the oregano from my garden shines. the crunchy breadcrumbs are perfect. thanks for this delish dish, alison.
@@suadpattonbey7239 my closest comparison would be that, yes. But, by the nature of the dish itself, it’s not exactly similar to egg plant parm. Truthfully though it’s so so good, and I definitely recommend it!
Just made this for dinner. Omg, delicious. Will be on regular rotation. I put in a spoonful of Calabrian chili paste and a couple anchovies. "Those are the inches we should be talking about..." True, that. Also, love that she is using dry-ish garlic with brown spots and a bit she sliced the day before...#relateable.
I'm from Northeastern China and We have green eggplants the same size that we dip them in our yellow bean paste and eat it raw, it's tender and sweet, delicious.
I agree. Why does everything need to be rebranded? And yes, let sometimes stick to what it has been! I always love your pasta recipes. The Shallot pasta is my favorite. Finally your crew is reacting to you talking. LOL
Is there a difference between the former kosher salt and the current flake salt? I ran to a local restaurant food supplier and bought 2 2-lb packages of what I hope is the old stuff, if there’s a difference.
I’m Irish so food just so so! Maybe why I’m crazy for Italian food of all kinds. Love egg plant, caponata, etc. Lucky that my Irish mom had best girl friends that were Italian. Her home cooking was authentic. She routinely made dishes my Italian girl friends have never made like Easter pizza. God love her soul. I miss her everyday especially as I age.
This is video has the magic of old episodes of Nigella Lawson. Real food in a real kitchen, conversational, casual, nothing feels over rehearsed or forced.
I have made this 2 days in a row and if l had anymore eggplant l would have done it 3 days. Delicious thank you for the recipe. Have to disagree about salting the eggplant first - always tastes better to me. I’m not a grandma - but soon to be a great auntie ✌🏼
The music in this video is some of my fave lately, from The Orange Tree at about 7 min by Wendy Marcini to Balustrade by Martin Landstrom... chef's kiss of cooking music
Yes- that flavor is tannins. Love tannins!! (Why do people salt and drain the water from eggplant in order to get rid of ”the bitter?” That’s the FLAVOR!” DON’T GET RID OF IT, right Alison? No, they are not hybridized to alter the flavor - - it’s just that food trends/ fashions change. I’ve made my eggplant without skinning or using the “salting and draining” technique for 40 years because it brings out the best in eggplant. It always has.
Went on my lunch break and noticed you posted 12 minutes ago so you know I had to hit IG with the "Babe, wake up- Alison Roman just posted another Home Video"
Out of curiosity (and ignorance): how would you make this a sauce (condiment, etc) without the pasta? Would you just add water until it was saucy enough? Excited to make this both ways. ❤
Using a brush is the best way to uniformly lacquer both sides of eggplant slices for oven roasting, while controlling how much oil you’re choosing to use.
Made this just to double-check. Can confirm, I hate eggplant. But you made it look so good I gave it another chance! For science. I wonder if this would be good with zucchini or something?
Dear Alison, thanks for the lovely video. Speaking of Levi‘s not changing their logo, etc…would you mind sharing the name/make of your jeans? I love all your outfits and I know the videos are about your cooking and about you sharing your skills there, but you really also have a great style and I‘m always interested in where you find your clothes, earrings, lipstick colours etc. 🌼
If the pasta itself is too salty, that can be balanced out by a sauce that is intentionally slightly undersalted. Which is why I don’t understand why a cup and a half of excessively salted pasta water was added to the dish. Regular unsalted water works just as well as the pasta water in making a sauce. The starchiness of the pasta water barely makes a difference.
Alison complaining about rebrands after rebranding Home Movies is too funny. Although home movies feels like less of a rebrand and more following along with Alison's life changes :)
I love you lots but if I knew the pasta water was too salty I’d start more pasta. Dont want inedible pasta. My husband always over salts water and I cook another for me. He can raise his already too high blood pressure if he wants. Not me. Respect your cooking and love your humor. ❤
Yeah, keep workin' on it Alison... you'll get 'em all talking. Well, maybe not the really quiet one in the back but you could always haul him/her up to the front for a birthday meal... =]
Anyone know what make & model Alison's induction stove is? Want to swap over from gas when my current range dies and I like the size & look of hers. Plus, if it's working for her volume of cooking then I know it works well.
Could you please do your ideal version of a German Chocolate Cake? It seems to be a forgotten American classic (my favorite) and a reliable recipe from an excellent modern recipe developer is nowhere to be found........
I was dying when she poured half a box of salt into the pot lol. She adds way too much salt to everything. But her food is good otherwise. Salt is personal taste!! Let people add it to their own food
I always thought the salting process for eggplant was so it isn’t rubbery when cooked. Hmmm…..Am I mistaken? I was told to let it sit for 20 minutes & pat it dry.
I have a TON of penne I need to eat...a friend had a bunch and could not eat them! I'm helping! I can't wait to eat it all up so I don't have to eat them! HAHAHA
The longer this video goes on, the more it makes me feel like I've just met with Alison around mid day on a hungover, rainy Sunday and we're just talking about all the goss while casually cooking some wholesome pasta. Just missing a glass of red wine and a couple of Advil. xxxx
This is why I love her videos I feel just like this, she’s so personable
Yeah. We’re friends who haven’t met. Doesn’t make any difference that we haven’t met.
Yeah.
We live in different places -and for that reason we haven’t met yet.
But yes. Girl.
You’re welcome over for that Sunday - or any day.
Real people - great food.
Door’s open… 😊
Gotta say I missed these kinds of videos - v chatty and casual, more interactive, with a glimpse behind the scenes. Hope you keep it going!
“I’m a person though, not a brand, I’m not a salt company” love that
I made this last night and it's stupid how friggin good this. It's even stupider how better it is the day after (that would be today)! Absolute keeper. 💙
i agree!! it was delicious next day as well, even cold out of the fridge
Alison!! I feel like this video was a perfect blend of your newer production style and the older style where you bantered with your crew-really, really enjoyed it!
Can’t wait to try your recipe! It’s always good 😋
Best episode in ages. I agree with others that it feels more natural and back to what we loved -- fun and interactive.
it's clear to me that she was just warming up to the new crew in the first couple eps! love that they've gotten comfy with each other
Made this for dinner last night and ate it cold for lunch today! 12/10 recipe! Thank you again for another banger!
Gay dude here (and I mention this fact so that you know my intentions are pure).😊On the off-chance that no one has told you how _extra_ beautiful you look today, I'm here to say just that. Don't know what to call the color of that blouse, but it's a gorgeous color on you. (Lagniappe, I cherish your cookbooks, and can't wait to try this recipe. Thank you!)
I agree about the blouse color- I bought a similar one for my son a few years ago and the color was called "hydrangea", which I thought was perfect.
Yes! She does look really beautiful here! Very relaxed. She is glowing. Very content.
I'm from Brazil, and there's so much eggplant at my parents' farm right now that I've been making lunch with it all week. Tomorrow it's going to be in this pasta!
Norma!
whipped this up for lunch today. easy, step by step instructions. the eggplant shines. the oregano from my garden shines. the crunchy breadcrumbs are perfect. thanks for this delish dish, alison.
I love Alison Roman videos so much! And the new kitchen is a vibe
YES to the pan inch measurement. YES
SAME! i was always confused by it at the stores!!
I made this yesterday and it was, as the kids say (I’m a teacher..), BUSSIN’.
HAHAHHAHAHHAHAA I LOVE IT!
😂😂
Does it actually taste like eggplant parmigiana?
@@suadpattonbey7239 my closest comparison would be that, yes. But, by the nature of the dish itself, it’s not exactly similar to egg plant parm. Truthfully though it’s so so good, and I definitely recommend it!
I live for your uploads at this point 😭
Made this for dinner last night - and it was DELISH. My hatred of aubergines is cured! Also, agree with pan measurement.
I love when you lean into your vegetarian dishes! You are so great at presentation ~ your food is amazing as well. HUGE FAN!!!❤❤❤
Had all the ingredients! Made this with my 5 year old kid and she loved it. Those bread crumbs are addictive
Too cool. Love that you lit the fire.
“I’m a person. I’m not a salt company. Know what I mean?”
Haha yes, yes we do
Just made this for dinner. Omg, delicious. Will be on regular rotation. I put in a spoonful of Calabrian chili paste and a couple anchovies. "Those are the inches we should be talking about..." True, that. Also, love that she is using dry-ish garlic with brown spots and a bit she sliced the day before...#relateable.
Grateful to born in the time of Roman ❤
I'm from Northeastern China and We have green eggplants the same size that we dip them in our yellow bean paste and eat it raw, it's tender and sweet, delicious.
OK INA in that top 😍
I agree. Why does everything need to be rebranded? And yes, let sometimes stick to what it has been! I always love your pasta recipes. The Shallot pasta is my favorite. Finally your crew is reacting to you talking. LOL
Is there a difference between the former kosher salt and the current flake salt? I ran to a local restaurant food supplier and bought 2 2-lb packages of what I hope is the old stuff, if there’s a difference.
the quality of your videos are amazing
This must’ve been filmed in the cooler part of summer because I can’t imagine turning my oven on in this heatwave we have going on in nyc right now 😂
I’m Irish so food just so so! Maybe why I’m crazy for Italian food of all kinds. Love egg plant, caponata, etc. Lucky that my Irish mom had best girl friends that were Italian. Her home cooking was authentic. She routinely made dishes my Italian girl friends have never made like Easter pizza. God love her soul. I miss her everyday especially as I age.
“…just leave it alone…” ❤❤❤
so excited to try this, everything Alison makes is GOAT
I don't even like eggplant but I will be making this. It's beautiful
This is video has the magic of old episodes of Nigella Lawson. Real food in a real kitchen, conversational, casual, nothing feels over rehearsed or forced.
This is the best eggplant dish I've ever made.
I have made this 2 days in a row and if l had anymore eggplant l would have done it 3 days. Delicious thank you for the recipe. Have to disagree about salting the eggplant first - always tastes better to me. I’m not a grandma - but soon to be a great auntie ✌🏼
I’m a ho for pasta and eggplant parm is just the best, so ill be making this real soon!
making this tonight + adding shrimp and very excited thank u Alison xoxo
I love cooking with eggplant - I've made soup, bruschetta, and your parm! Got to try the pasta version!
Wow, just made this pasta and it became my new favourite. You are such a creative cook! Love your vibe! ❤
the way my mouth is watering i wanna cry
Praise anchovies that you've graced us with a video this week! STAY AROUND FOREVER!
always here for alison's internal dialogue
Totally agree about the rebranding!!!
Also in Diamond’s case, they simultaneously raised their prices… a lot.
i had no idea we don't have to salt our eggplant slices anymore! my world is changed in an instant...
I completely agree about the rebranded salt. I hate it.
I've made this twice already !! Leftovers are great for breakfast LOL !!
Need more dish tasting by the crew ideally outdoors 🤪
Eggplant is so underrated as a curry or stew ingredient. You see it in Asian cruisines where it adds some creaminess those dishes.
LOL... i love how the pasta pot seems to be constantly on the edge of bubbling over.
Forget about cooking pasta, can Allison just go jewelry shopping with us.
The music in this video is some of my fave lately, from The Orange Tree at about 7 min by Wendy Marcini to Balustrade by Martin Landstrom... chef's kiss of cooking music
The VHS style cut aways make the video feel like you could be watching on the tape player in your parents den. 😂
Yes- that flavor is tannins.
Love tannins!!
(Why do people salt and drain the water from eggplant in order to get rid of ”the bitter?” That’s the FLAVOR!” DON’T GET RID OF IT, right Alison? No, they are not hybridized to alter the flavor - - it’s just that food trends/ fashions change.
I’ve made my eggplant without skinning or using the “salting and draining” technique for 40 years because it brings out the best in eggplant. It always has.
Companies rebrand so you do not notice the negative changes in ingredients and weight. Sneaky way to increase corporate profits and quarterly bonuses.
just had to come back and say that reheated a day or two later? even better!!!!!!!!!
Alison needs to do a tutorial on just how salty pasta water should be.😊
Wanna try this one! Thanks!
Omg the water foaming at 4:48 was stressing me out lol
Totalllllly I couldn’t stop seeing it
I’m definitely going to make this, but also, girl what lipstick is that? It’s such a good summer color
Ya I was thinking that omg too much salt but still it’s a beautiful dish 🩵
The end result is marvelous! But I felt scared when you added the whole eggplant slice I thought we would dice it
Fabulous having been so hyped to make this since u soft launched on ig
Yeeessss!! A good cook using an induction cook top to shut down any unjustified smug disdain by some of them. 😊
Looking amazing!
Went on my lunch break and noticed you posted 12 minutes ago so you know I had to hit IG with the "Babe, wake up- Alison Roman just posted another Home Video"
I know what I'm making for dinner tonight!!!
Out of curiosity (and ignorance): how would you make this a sauce (condiment, etc) without the pasta? Would you just add water until it was saucy enough? Excited to make this both ways. ❤
Using a brush is the best way to uniformly lacquer both sides of eggplant slices for oven roasting, while controlling how much oil you’re choosing to use.
Looks so good!
Made last week, so good. Does this freeze okay?
love the new style, feels a bit more mature. might dial the camera chaos a hair. more obvious where it feels a bit too much when watching 2x speed
Good call. Camera chaos makes it very hard to watch.
Fine, you’ve convinced me to make eggplant for the first time.
It was awesome!
Made this just to double-check. Can confirm, I hate eggplant. But you made it look so good I gave it another chance! For science. I wonder if this would be good with zucchini or something?
eggplant's done, smells so good... BAD GIRL'S CLUB 🤘
Dear Alison, thanks for the lovely video. Speaking of Levi‘s not changing their logo, etc…would you mind sharing the name/make of your jeans? I love all your outfits and I know the videos are about your cooking and about you sharing your skills there, but you really also have a great style and I‘m always interested in where you find your clothes, earrings, lipstick colours etc. 🌼
Yum!
Ok I’m recognizing the Virgo!
If the pasta itself is too salty, that can be balanced out by a sauce that is intentionally slightly undersalted. Which is why I don’t understand why a cup and a half of excessively salted pasta water was added to the dish. Regular unsalted water works just as well as the pasta water in making a sauce. The starchiness of the pasta water barely makes a difference.
Yes, that flavor is tannin - you are correct.
meanwhile back at the ranch !!!!!!!!!
Can we have a tour of your new house?
When I oversalt my pasta water, I use part pasta water and part plain water to make the sauce.
Alison complaining about rebrands after rebranding Home Movies is too funny. Although home movies feels like less of a rebrand and more following along with Alison's life changes :)
Good grief, this is a yummy dish. I just made it and I’m inhaling it in a rather gluttonous manner. Make it! Bread crumbs too, don’t skip.
I love you lots but if I knew the pasta water was too salty I’d start more pasta. Dont want inedible pasta. My husband always over salts water and I cook another for me. He can raise his already too high blood pressure if he wants. Not me. Respect your cooking and love your humor. ❤
Yeah, keep workin' on it Alison... you'll get 'em all talking. Well, maybe not the really quiet one in the back but you could always haul him/her up to the front for a birthday meal... =]
Anyone know what make & model Alison's induction stove is? Want to swap over from gas when my current range dies and I like the size & look of hers. Plus, if it's working for her volume of cooking then I know it works well.
I’m shocked Alison left anchovies out! 😅
Does anyone happen to know where that big brown glass olive oil bottle from?
Could you please do your ideal version of a German Chocolate Cake? It seems to be a forgotten American classic (my favorite) and a reliable recipe from an excellent modern recipe developer is nowhere to be found........
Oversalting pasta water is the worst. All Italian restaurants seem to do it now
I was dying when she poured half a box of salt into the pot lol. She adds way too much salt to everything. But her food is good otherwise. Salt is personal taste!! Let people add it to their own food
Ok but was anyone else stressed at the nearly boiling over pasta the entire video 😂
You just have to love her personality……
I always thought the salting process for eggplant was so it isn’t rubbery when cooked. Hmmm…..Am I mistaken? I was told to let it sit for 20 minutes & pat it dry.
I have a TON of penne I need to eat...a friend had a bunch and could not eat them! I'm helping! I can't wait to eat it all up so I don't have to eat them! HAHAHA
Whats the lipstick color? I Love the dusty rose
Thought I was watching vegetable slam poetry for the first few mins.
Eggplant is great but what is the color/brand of lipstick?
👌🏽👌🏽👌🏽👌🏽👌🏽
Ad and marketing hear ‘tackiness’ and go”REDESIGN!!” Thanks, Alison.
Here for the chat unsolicited opinions 😂
Pasta ala Norma vibes. 🍆🍅