NO-WASTE CHALLENGE

Let those often-forgotten veg in your fridge shine with just a few simple steps. Alberto Fava of Melbourne’s Tipo 00 shows you how.

I OFTEN BUY more than I need at the market, so I end up with lots of produce in the fridge, some becoming overripe. Recently, I made a parmigiana di melanzane with 3 eggplants, 6 overripe tomatoes, some bocconcini di mozzarella and slices of double-smoked ham. To make it yourself, slice eggplants lengthwise, 4-5mm thick, lightly salt and set aside. Heat 1/4 cup (60ml) extra virgin olive oil in a large saucepan. Add 1 finely chopped onion and 1 crushed garlic clove. Add diced tomato and cook, stirring occasionally, for 20-30 minutes or until sauce is thickened and tomato is broken down. Season and add some fresh basil leaves. Set aside. Heat 1cm sunflower oil in a large frypan over high heat. Shallow-fry eggplant and drain on paper towel. Spread sauce in a large ovenproof dish, cover with a layer of eggplant, then another layer of sauce. Add a layer each of sliced ham and sliced bocconcini. Repeat until all ingredients are used. Top with finely grated parmesan. Bake at 180200°C for 30-40 minutes or until golden. Search delicious.com.au for ‘eggplant stuffed with haloumi, basil and pine nuts’

SELECT AND STORAGE

Choose eggplants heavy for their size, unblemished and with firm flesh. Store in an open bag in the bottom drawer of the fridge.

GOES WITH

Cumin, garlic, yoghurt, lamb, mint, ginger, anchovies, tomatoes, sesame, capers, parsley.