Saturday, 1 June 2013

Aubergine Parmigana

Aubergines are a very acquired taste (apparently!) I love them, but most people I've made this dish for aren't so sure about them. Good news - if you're an Aubergine fan you'll really like this. If you're not, replace the Aubergines with courgette for an equally tasty dish. Not only is it good on it's own with salad, it would also nicely accompany meat - I usually have any leftovers with a nice piece of cod.

[Adapted from this recipe] - this serves 6, I usually half it.

All you need:
2 aubergines
1 x 400g tin of chopped tomatoes
1 clove garlic - peeled and crushed
Onion, diced
A tbsp white wine vinegar
2 handfuls dried breadcrumbs
150g mozzarella, sliced
2 heaped tsp dried oregano
2 heaped tsp basil
3 handfuls of grated Parmesan 
Sea salt & black pepper, to season

Slice aubergine into fairly thin slices - I'd recommend cooking for a few minutes in the microwave too to soften as sometimes aubergine can still be a bit tough. Put to one side.

Fry onions in a little oil in a pan on a medium heat to soften, add oregano and garlic. Cook until slightly browned and soft.

Add tinned tomatoes, give the mix a good stir and simmer on a low heat for 15 minutes.

While the tomato mix simmers, griddle or cook under the griddle grill until browned on each side. When the tomato mix has reduced, add white wine vinegar, basil and season with s&p.

Now comes the layering - you'll need an oven proof dish. Slop a layer of tomato sauce in, sprinkling of Parmesan and a layer of aubergines. Keep repeating until the tomato/aubergines/Parmesan have been used. On top, scatter your breadcrumbs and mozzarella. Jamie recommends sprinkling the breadcrumbs in a little olive oil for flavour and topping with a little extra Parmesan too.

Pop the dish into the oven on about 180 for half an hour so the dish is bubbling and the breadcrumbs are golden.

I serve mine with salad and some nice crusty bread with oil and balsamic. Perfect!

 I even had the leftovers later on in the week with a nice, juicy piece of haddock on there, some spinach, extra veggies, olives and bread and balsamic; tasty mmm!

N xo

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