Saturday, 20 April 2013
recipe :: aubergine parmigiana
If you need to torture someone you love with vegetables here is the recipe. Serves two normal vegetable loving adults for lunch or more as a side dish
1 large aubergine
3 tablespoons olive oil
1 ball buffalo mozzarella - 125g - sliced
handful grated Parmesan or good flavoured hard cheese
2-3 tablespoons olive oil
3 garlic cloves, peeled
1 tin tomatoes
a little sugar
Trim the aubergine and slice into rounds about half an inch thick. Layer these in a colander with a little salt sprinkled in between to draw out any juices- leave it for about an hour. To make the sauce pour the olive oil into a medium sized saucepan and warm it up. Add the whole but peeled garlic cloves and let them cook a little, then add the tin of tomatoes. Sprinkle in some brown sugar, salt and pepper. Let this simmer gently for half an hour, stirring every so often. When cooked blend the sauce so that it is smooth.
When you're ready to cook the aubergine rinse it off and pat dry with kitchen paper. Then heat the oil in a frying pan or griddle until hot and fry the aubergine slices in batches for a couple of minutes so that they are soft and golden. Preheat the oven to 180C/Gas 4. Arrange half the cooked aubergine slices in a smallish ovenproof dish. Cover with half the tomato sauce and half the mozzarella slices. At this point you could add some dabs of good pesto or some fresh basil leaves if you wished. Then layer it up with some more aubergine, tomato and mozzarella. Finally sprinkle on the grated Parmesan or hard cheese and put into the oven for half an hour until bubbling and lovely. We're going to eat this tonight with buttery, crusty garlic bread and hardly any complaining.