Thursday, 24 July 2014

:: Aubergine Parmigana ::


Its been one of those weeks where the weather has been amazing, London is smiling and everyone feels great.




 I have noticed however that I am struggling to get all my vegetables in, so one lunchtime whilst whiling my break away in the park, soaking up the sun I had an urge to cook Italian that evening. Rather than cooking the usual pasta or risotto, I decided to go for a mostly carb free dish. I love aubergines and think they go wonderfully soft and butter when cooked slowly in a sauce.

The more traditional Aubergine Parmigana is meant to be meat free, but I love how a little pancetta can really spruce up a dish. However if you are a veggie, feel free to leave it out.

I made this dish with intention of having left overs for lunch.

For 4 people you will need

:: 3 largish aubergines
:: 1 onion, roughly chopped
:: 2 cloves garlic, crushed and chopped
:: small pack of cubed pancetta
:: 900g tin of tinned toms
:: handful of basil
:: splash of red wine vinegar
:: 1 tsp of caster sugar
:: 1 ball of mozzarella
:: good grating of parmesean
:: salt / pepper

:: Slice up your aubergines, so they are roughly half centimetre thick.





:: Get a griddle pan nice and hot then gently lay your slices of aubergine on and griddle until soft and looking semi golden. I got given a Le Cruset griddle pan for my birthday and I am obsessed, you can always use a frying pan. I just love the criss crosses.


:: Whilst your aubergine is cooking away, make your tomato sauce. sauté you onions, garlic and pancetta until soft and golden. Add the tinned tomatoes and a little water to loosen up and left over tomato juice.

::Add the red wine vinegar, sugar and basil and leave to simmer for 10/ 15 minutes.

::By this time your aubergine slices should all be cooked nicely.


::Start layering up- tomato sauce, aubergine, torn mozzarella, repeat.



:: When you get to your last layer, sprinkle with the grated parmesan and more basil.


:: Pop in a pre heated 180c oven for 25-30 minutes. The top should be golden and bubbly. The aubergine beautifully tender and soft.



:: Serve with some lovely fresh bread and steamed kale for some extra goodness.



:: Come to mumma...


I could help myself but mop up the tomato sauce left over goodness.




1 comment:

  1. I need this is my life, it looks like the best winter yumminess xxx

    ReplyDelete

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