(Baked Aubergine with Tomato, Parmesan and Mozzarella)
Image © custonaci web
This is the sort
of classic Italian dish that Lynne serves when she feels we need to eat
vegetarian, which we do frequently
2 or 3 large Aubergines - salt - 250g good quality Mozzarella – 3
T olive oil - 100g grated Parmesan - fresh Basil leaves
For the Tomato sauce:
1 onion, finely chopped - 2 cloves garlic, sliced - 1 tablespoon
parsley with stalks, chopped - 1 T dried oregano - 2 tablespoons olive oil- 450g
tin of tomatoes or 500 ml tomato passata – a grating of nutmeg - 1
tablespoon tomato puree - ½ teaspoon sugar – salt and freshly ground black
pepper
Slice the aubergines thickly, salt the slices on both sides and
leave them to sweat for about ¾ hour. Cook the onion, garlic, parsley and oregano
gently in oil, without browning, until they are tender and sweet. Add the other
sauce ingredients and boil the mixture until it has thickened, with no trace of
wateriness. Taste and adjust the seasoning. Slice or dice the mozzarella
Remove the excess salt from the aubergine and rinse and pat dry. Paint
each side with the olive oil. In a large frying pan, gently fry the aubergine
on both sides until it is going golden brown and is becoming soft inside. Do
not let it break up. Add more oil to the pan if necessary.
Use a large ovenproof baking dish. Turn your oven on to 180°C
Oil the dish and lay the aubergine in layers, cover with foil and
bake for ½ hour. Remove the foil and spread over the sauce (You should use it
all). Top with the mozzarella and drizzle with a generous tablespoon of olive
oil. Sprinkle the parmesan over the top. Bake it uncovered for a further 15
minutes. Serve garnished with a basil leaves. Serves 4 as a main course or more
as an antipasti
A tip: Aubergines are
notorious for soaking up oil. If you don’t want this to happen, put the slices
in the microwave for 5 to 6 minutes, this will not only speed up the cooking
but will stop them taking up so much oil
Serve with a good robust
red wine like our wine of the week, Groot Constantia Pinotage or a Nebbiolo,
e.g. Steenberg or Du Toitskloof, which goes so well with tomato dishes
All content is © John & Lynne Ford, Adamastor & Bacchus
1 comment:
This is one of my favourite dishes! I can't wait to give this recipe a try!
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