FULL OF FLAVOUR

If you’re looking to transform humdrum mealtimes, Yotam Ottolenghi will always deliver. And these recipes from his new book written with Ixta Belfrage are no exception – so get ready for some serious Flavour

Discover Yotam Ottolenghi’s latest recipes

Aubergine Dumplings alla Parmigiana ‘If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form. Gloriously rich and cheesy and yet somehow incredibly light.’ Hands-on time 35min, plus chilling. Cooking time about 1½hr. Serves 4

90g fresh breadcrumbs, preferably sourdough

4 aubergines, roughly cut into 2½cm cubes

150ml olive oil, plus extra to grease 100g ricotta

75g Parmesan, finely grated, plus extra to serve

10g parsley, finely chopped

1 egg, plus 1 yolk

1½tbsp plain flour

6 garlic cloves, crushed

15g basil leaves, roughly chopped 1½ x 400g tins of peeled plum tomatoes, blitzed until smooth 1½tsp tomato purée

1½tsp caster sugar

¼tsp dried chilli flakes

¾tsp paprika

2tsp fresh oregano leaves, finely chopped

45g pitted Kalamata olives, roughly torn in ½

1 Preheat oven to 180°C (160°C fan) mark 4. Spread breadcrumbs out on a baking tray and toast in the oven for 12min, until lightly browned and dried. Set aside to cool and turn the oven temperature up to 240°C (220°C fan) mark 9.

2 On a large, baking parchment-lined baking tray, toss the aubergines with 75ml oil, ½tsp salt and a good grind of black pepper. Spread out and cook for 30min, tossing halfway through, until golden-brown.

3 Roughly chop the aubergines into a chunky mash, then transfer to a large bowl and chill until cool. Once cool, add the ricotta, Parmesan, parsley, egg, yolk, flour, toasted breadcrumbs, ⅓ of the garlic, ⅔ of the basil, ¼tsp salt and a good grind of black pepper. Mix well, then with lightly greased hands, shape into 16 golf ball-sized dumplings, about 55g each, squeezing firmly so they hold together.

4 Put 2tbsp oil into a large non-stick frying pan over medium-high heat. In 2 batches, fry the dumplings for 3-4min, turning them until golden-brown all over. Add another 1tbsp oil and fry

the remaining dumplings in the same way. Transfer to a plate and set aside.

5 Preheat oven to 200°C (180°C fan) mark 6. Put remaining 2tbsp oil into a large frying pan over medium-high heat. Add remaining garlic and cook for 1min until fragrant, then add the tinned tomatoes, tomato purée, sugar, chilli flakes, paprika, oregano, 1tsp salt and a good grind of black pepper and cook for 8min, stirring occasionally, until thickened slightly. Pour in 400ml water, bring to a simmer, then lower the heat and simmer for another 10min.

6 Pour the sauce into a medium baking dish, top with the dumplings and cook in the oven for 20min, until bubbling. Remove from the oven, scatter over the olives, the remaining basil and a grating of Parmesan. Serve.

PER SERVING 584cals, 18g protein, 41g fat (11g saturates), 29g carbs (14g total sugars), 11g fibre

GET AHEAD Make sauce ahead and keep it in the fridge for up to 3 days, or in the freezer for a month. The dumpling mix can be made up to a few hr in advance and chilled, ready to roll into balls and fry.