Melanzane Pamigiana

Melanzane Pamigiana

Mar 7, 2019 | Main Dishes, Recipes, Side Dish

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MELANZANE PAMIGIANA

Course Side Dish
Cuisine Mediterranean
Keyword Aubergine, Eggplant
Servings 6

Ingredients

  • 3 Medium Aubergines
  • 125 ml Olive Oil Extra Virgin
  • 2 Large Cloves Garlic
  • 1 Onion
  • 120 ml Flat Leafed Parsley Finely Chopped
  • 1 tsp Oregano Dried
  • 6 Tomatoes skinned or 1 X 400gm tin whole peeled tomatoes Really Ripe
  • 25 ml Tomato Paste
  • Salt and freshly ground black pepper To Taste
  • 250 g Fresh Mozzarella Thinly Sliced
  • 250 ml Fresh Basil Leaves
  • 100 g Parmesan Grated

Instructions

  1. Heat the Oven to 160 deg c
  2. Slice the Aubergines lengthwise in thickish slices.
  3. Grill on a griddle pan until fully cooked, set aside
  4. Fry the onion in a little olive oil until limp and transparent, add the crushed garlic, parsley and oregano and fry over a low heat for no more than 2 minutes. Do not burn the garlic. Add the tomatoes, tomato paste, salt and black pepper to taste, cover and cook gently for about 35 minutes. If you find that you have excess moisture, remove the lid and turn up the heat a little to allow the liquid to reduce.
  5. Use a baking dish with the side at least 60mm high. Oil the dish with a little olive oil to prevent sticking and cover the bottom with a layer of aubergine. Follow with a layer of mozzarella and basil and finally a layer of tomato sauce. Repeat until you run out of ingredients. The final layer is a generous sprinkling of parmesan cheese.
  6. Bake for 40 min until golden brown.
Aubergine Penne Arrabiata

Aubergine Penne Arrabiata

Mar 7, 2019 | Main Dishes, Recipes

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AUBERGINE PENNE ARRABBIATA

Aubergines are in season. They are an excellent source of dietary fibre. Aubergines are also a good source of vitamins B1 and B6 and potassium. They are high in the minerals – copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.

(5 Ingredients by Jamie Oliver)

Servings 4 People

Ingredients

Chilli Oil

  • 12 Mixed colour chillies Fresh
  • 1 Jar Olive Oil Extra Virgin

Pasta Sauce

  • 300 g Penne Pasta Dried
  • 2 Aubergines 500g in total *
  • 4 Cloves Garlic Finely Chopped
  • 1 400g Tinned Plum Tomatoes

Instructions

Chilli Oil

  1. To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick pan on a med-low heat and add the chillies to confit.
  2. Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan. (Keep the jar of chilli oil to add a kick to future meals)

Pasta Sauce

  1. Meanwhile, put a pan of boiling salted water on for the pasta.
  2. Halve the aubergines lengthways and blanch in the water covered for 5 minutes, then lift out, leaving the water on the boil.
  3. Chop the aubergine into 3 cm chunks, add to the pan with a pinch of sea salt and black pepper, turn the heat up to high, stirring regularly.
  4. Cook pasta according to the instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
  5. Pour in the tomatoes, breaking them up with a wooden spoon and half a tin’s worth of water.
  6. Add as many chillies as you dare to the sauce and simmer until the pasta is ready, taste and season to perfection.
  7. Drain pasta, reserving a mugful of cooking water, toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.