Egg­plant pil­lows (cus­cini di melan­zane)

Better Homes and Gardens (Australia) - - Food In A Flash -

This is one of my all-time favourite Cal­abrese dishes. Like much of south­ern Italy’s food it’s veg­e­tar­ian, but the rich, del­i­cate flavours are just re­mark­able.

Prepa­ra­tion time 20 mins Cook­ing time 25 mins

Serves 4

2 medium egg­plants, ends trimmed,

thinly sliced length­ways Sea-salt flakes and freshly ground black pep­per, to sea­son

½ cup gluten-free flour

½ cup ex­tra vir­gin olive oil

1 cup smooth ri­cotta cheese

½ cup grated parme­san

2 Tbsp raisins, chopped

2 Tbsp pine nuts, toasted

6 an­chovy fil­lets, chopped (op­tional) 3 free-range egg yolks

½ cup finely chopped flat-leaf pars­ley leaves

½ cup finely chopped mint leaves Juice of 1 lemon

2 cups tomato pas­sata

Shaved parme­san, basil leaves and crusty bread, to serve

STEP 1 Sea­son both sides of egg­plant slices with salt and pep­per, then dust with flour, shak­ing off any ex­cess.

STEP 2 Heat oil in a large fry­ing pan over a medium heat. Cook egg­plant in 3 batches, for 1–2 min­utes each side or un­til golden. Drain on pa­per towel. Wipe pan clean and set aside.

STEP 3 Com­bine ri­cotta, parme­san, raisins, pine nuts, an­chovies (if us­ing), egg yolks, pars­ley, mint and lemon juice in a large bowl. Sea­son to taste.

STEP 4 Lay egg­plant slices on a large board. Put a heaped ta­ble­spoon of ri­cotta mix­ture into cen­tres. Fold over sides of egg­plant to en­close and make pil­lows.

STEP 5 Pour half the pas­sata over the base of clean pan. Ar­range egg­plant pil­lows on top. Top with re­main­ing pas­sata. Cover and cook over a low heat for 10 min­utes or un­til bub­bling. STEP 6 Top with shaved parme­san and basil leaves. Serve with crusty bread.

Egg­plant pil­lows

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