SMOKY AUBERGINE PARMIGIANA ARANCINI

Inspired by the classic Italian baked aubergine dish, this recipe combines the ingredients of a parmigiana inside crisp and filling arancini (deep-fried risotto balls).

Serves 4 2 aubergines 25g (scant 1oz) butter A splash of olive oil 1 onion, finely diced 1 celery stick, finely diced Leaves from 5 thyme sprigs 1 bay leaf 400g (14oz) risotto rice 100ml (3½fl oz) white wine 1.8ltr (3pt) hot vegetable stock 1 mozzarella ball, chopped into small pieces 20g (¾oz) vegetarian Parmesan cheese (from supermarkets), finely grated

Salt

50g (1¾oz) plain flour

2 eggs, beaten

200g (7oz) panko breadcrumbs

2ltr (3½pt) vegetable oil, for deep-frying

Micro herbs, to garnish (from supermarkets, optional)

For the tomato sauce

100g (3½oz) vine cherry tomatoes 3 garlic cloves, peeled

½tbsp olive oil

400g tin chopped tomatoes

1tsp red wine vinegar

A pinch of sugar

½ a bunch of basil, chopped

For the basil oil

75ml (2½fl oz) groundnut oil 100g (3½oz) basil

First, make the basil oil. Heat the oil in a pan to 80°C on a food thermometer, then carefully pour the oil into a blender. Add the basil and blitz until smooth. Strain the oil through a fine sieve or muslin, discard any solids and set the oil aside. To make the tomato sauce, preheat the oven to 180°C/fan 160°C/gas 4. Place the tomatoes, garlic, and oil in a roasting tin and cook for 20 minutes. Remove from the oven, leaving it turned on for the aubergines. Remove the tomatoes from the vine and put them into a pan with the garlic, chopped tomatoes, vinegar, and sugar.

Simmer for 10-15 minutes until thickened slightly. Add the basil, season, then blitz until smooth with a hand-held blender. Set aside.

Char the skin of the aubergines, either with a blowtorch or by carefully holding them over a gas hob with tongs, then place on a lined baking tray and bake for 30-35 minutes, until soft inside. Meanwhile, melt the butter with a splash of olive oil in a large pan. Add the onion, celery, thyme, and bay, and cook for 10 minutes until soft, stirring occasionally.

Add the rice and cook, stirring, for 2-3 minutes until coated. Pour in the wine and cook for 2 minutes. Add a ladle of hot stock to the rice, and stir in. Gradually add the rest of the stock, a ladleful at a time as it is absorbed by the rice, stirring so the risotto doesn’t stick. Slice the cooked aubergine in half lengthways and scrape out the flesh. Discard the skin. Mash or blitz the flesh until smooth, then add to the risotto along with the cheeses. Season with salt to taste, then set aside to cool.

Heat the oil in a deep-fat fryer or large, deep-sided pan to 180°C. Divide the risotto into 4 grapefruit-sized balls and roll in the flour, egg, and breadcrumbs. Fry for 6-7 minutes, until golden. To serve, spread tomato sauce on each plate, drizzle with some basil oil, place an arancini on top and garnish with micro herbs, if using.

2013 CHAMPION NatalieColeman