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Aubergine Parmigiana

INGREDIENTS

     +    
CHERRY TOMATO SHALLOT SAUCE

2kg of cherry tomatoes, plus normal tomatoes cut in 1/4
2 onions finely chopped
10 garlic cloves, finely chopped
300ml white wine
100ml white wine vinegar
150ml olive oil
30g sea salt
10g finely crushed pepper
1 tsp of fresh thyme
3 bay leaf
A few rosemary sprigs
50g caster sugar
60g tomato paste

     +    
SAVOURY CRUMB

Zest of 1 lemon
2 cloves garlic, finely chopped
50ml olive oil
100g bread crumbs
20g Parmesan cheese
3g Maldon Salt
12 turns of milled black pepper

     +    
FRYING THE AUBERGINE

Place coarse sea salt on the aubergine for 30 min at least to discard water, then dry and toss in flour before deep frying.
Maldon sea salt
Olive oil to fry
3 x Aubergine cut 0.5cm thick (width ways)

     +    
BECHEMEL

50g butter
55g flour
500ml milk
4 bay leaves,
2g finely crushed black pepper
8g sea salt
30g Cheddar cheese
30g Parmesan cheese
20g English mustard

Method

     +    
CHERRY TOMATO SHALLOT SAUCE

Heat a large pan on a medium heat with the olive oil

Add the onion, shallot, garlic, thyme, bay, rosemary, ½ the salt and pepper and cook for 3-4 mins until a little translucent but with no colour at all.

Add the white wine and vinegar, reducing it until it has almost all evaporated.

Add the cherry tomatoes and the sugar, bringing it to a simmer, cooking for 20 mins stirring now & again.

Then add the tomato paste and cook for a further 45-60 mins on a medium heat, stirring every few minutes. This will reduce/ thicken and stirring the sauce will prevent it from sticking and burning.

After it has cooked down & reduced, it should be nice and thick with an intense tomato flavour. Remove the bay leaf, thyme sprigs & rosemary.

     +    
SAVOURY CRUMB

Place the breadcrumbs & parmesan into the Robot-Coupe with the lemon zest, garlic, salt, pepper and blitz for 20-30 seconds until coarsely chopped.

Place into a bowl, adding the oregano and olive oil.

     +    
FRYING THE AUBERGINE

Thoroughly dry the sliced aubergine, pour the olive oil into a large saute pan to leave a film and turn onto a high heat. Fry the floured aubergine slices until golden brown on both sides, seasoning very well on both sides, working in batches. Place the cooked slices on a paper towel to drain.

     +    
BECHEMEL

Melt the butter in a pan on a low heat, then add the flour and cook out for 5 mins stirring regularly. While this is cooking, place the milk in to a pan and bring the milk to the boil.

Pour the milk little by little in to the flour and butter mix, stirring all the time with the heat on low so its not too hot otherwise you risk burning the bottom of the pan.

Add the salt and pepper and bring to a slow simmer for 5 minutes at a low temperature, stirring all the time so it will not catch or burn.

Add the mustard and cheese, stirring well until combined.

Turn the heat off and pass this through a sieve and into a gastro tray to cool, covering with cling film.

     +    
ASSEMBLY

Lightly grease a baking dish with olive oil, making sure that the dish is hot first. Place a thin layer of tomato sauce, followed by a layer of aubergines, (packing them tightly) and then a layer of white sauce, adding herbs, mozzarella, Parmesan and seasoning.

Repeat this order until you have used up all the aubergine, finishing with a layer of sauce, mozzarella. For the crumb, sprinkle with a little more parmesan on top and then put into the oven to heat through. Sprinkle with torn basil before serving.

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Aubergine Parmigiana

INGREDIENTS

   +   
CHERRY TOMATO SHALLOT SAUCE

2kg of cherry tomatoes, plus normal tomatoes cut in 1/4
2 onions finely chopped
10 garlic cloves, finely chopped
300ml white wine
100ml white wine vinegar
150ml olive oil
30g sea salt
10g finely crushed pepper
1 tsp of fresh thyme
3 bay leaf
A few rosemary sprigs
50g caster sugar
60g tomato paste

   +   
SAVOURY CRUMB

Zest of 1 lemon
2 cloves garlic, finely chopped
50ml olive oil
100g bread crumbs
20g Parmesan cheese
3g Maldon Salt
12 turns of milled black pepper

   +   
FRYING THE AUBERGINE

Place coarse sea salt on the aubergine for 30 min at least to discard water, then dry and toss in flour before deep frying.
Maldon sea salt
Olive oil to fry
3 x Aubergine cut 0.5cm thick (width ways)

   +   
BECHEMEL

50g butter
55g flour
500ml milk
4 bay leaves,
2g finely crushed black pepper
8g sea salt
30g Cheddar cheese
30g Parmesan cheese
20g English mustard

Method

   +   
CHERRY TOMATO SHALLOT SAUCE

Heat a large pan on a medium heat with the olive oil

Add the onion, shallot, garlic, thyme, bay, rosemary, ½ the salt and pepper and cook for 3-4 mins until a little translucent but with no colour at all.

Add the white wine and vinegar, reducing it until it has almost all evaporated.

Add the cherry tomatoes and the sugar, bringing it to a simmer, cooking for 20 mins stirring now & again.

Then add the tomato paste and cook for a further 45-60 mins on a medium heat, stirring every few minutes. This will reduce/ thicken and stirring the sauce will prevent it from sticking and burning.

After it has cooked down & reduced, it should be nice and thick with an intense tomato flavour. Remove the bay leaf, thyme sprigs & rosemary.

   +   
SAVOURY CRUMB

Place the breadcrumbs & parmesan into the Robot-Coupe with the lemon zest, garlic, salt, pepper and blitz for 20-30 seconds until coarsely chopped.

Place into a bowl, adding the oregano and olive oil.

   +   
FRYING THE AUBERGINE

Thoroughly dry the sliced aubergine, pour the olive oil into a large saute pan to leave a film and turn onto a high heat. Fry the floured aubergine slices until golden brown on both sides, seasoning very well on both sides, working in batches. Place the cooked slices on a paper towel to drain.

   +   
BECHEMEL

Melt the butter in a pan on a low heat, then add the flour and cook out for 5 mins stirring regularly. While this is cooking, place the milk in to a pan and bring the milk to the boil.

Pour the milk little by little in to the flour and butter mix, stirring all the time with the heat on low so its not too hot otherwise you risk burning the bottom of the pan.

Add the salt and pepper and bring to a slow simmer for 5 minutes at a low temperature, stirring all the time so it will not catch or burn.

Add the mustard and cheese, stirring well until combined.

Turn the heat off and pass this through a sieve and into a gastro tray to cool, covering with cling film.

   +   
ASSEMBLY

Lightly grease a baking dish with olive oil, making sure that the dish is hot first. Place a thin layer of tomato sauce, followed by a layer of aubergines, (packing them tightly) and then a layer of white sauce, adding herbs, mozzarella, Parmesan and seasoning.

Repeat this order until you have used up all the aubergine, finishing with a layer of sauce, mozzarella. For the crumb, sprinkle with a little more parmesan on top and then put into the oven to heat through. Sprinkle with torn basil before serving.

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