Most people think of pizza and pasta when talking about Italian food.
But those who have walked the backstreets of Italy know that the Italian cuisine is one of the richest and most versatile in the whole Mediterranean region.
Aubergine (also known as eggplants) is one of those funny vegetables that needs a bit of knowledge and finesse to perfect…. otherwise we end up with a rubbery, spongy, tasteless experience.
I’m going to share a few simple tips with you that will ensure that you end up with perfectly roasted aubergine every time.
AUBERGINE PARMIGIANA
Aubergine (also known as eggplant) is one of those funny vegetables that needs a bit of knowledge and finesse to perfect…. otherwise we end up with a rubbery, spongy, tasteless experience…
4
servings1
hour20
minutesIngredients
2 medium Aubergines
2 crushed Garlic Cloves
1 finely chopped Onion
350 ml chopped Tomatoes
1 Handful of chopped Basil
120 g grated Mozzarella
50 g grated Parmesan
3-4 tbsp infused Garlic Olive Oil
1 vegetable Stock Cube
Salt and fresh Black Pepper
Method
- Cut aubergines into 1cm thick slices and lay them on a rack.
- Sprinkle salt on each side of the slices and leave for 15-20 minutes. Turn aubergines over and leave for another 15-20 minutes. Dry off the liquid.
- This is very important. It stops the aubergines from having a rubbery texture when eating, and the salt enhances their delicious taste.
- Brush the dried aubergines with garlic infused olive oil, and fry in a dry frying pan until dark and golden. Set aside.
- Preheat oven to 200 C
- Fry the onion in the the same pan with olive oil until soft.
- Add the garlic and cook for a further minute.
- Add the tomatoes and crumbled stock cube.
- Add chopped basil, cover and simmer for 10 minutes.
- Taste to see if it needs salt.
- Mix the grated cheeses together.
- In a greased oven-proof dish, layer ingredients in this order:
- Tomato sauce.
- 3rd of the mixed cheese.
- Aubergine slices.
- Repeat.
- Finish with the last 3rd of mixed cheese. Salt and Pepper.
- Bake in the oven for 20-30 minutes.
Notes
- MACROS per serving 7g Carbs – 20g Fat – 9.5g Protein
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