The Daily Telegraph - Saturday

MY AUBERGINE PARMIGIANA

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If there is anything better than an aubergine parmigiana, it is an easy aubergine parmigiana. Remove the slicing, dipping in egg, frying, dirty plates… I use a combinatio­n of oil and butter – the butter adds a delicious creamy, nutty flavour to the final sauce. It’s topped with parmesan and a few breadcrumb­s. I serve this dish with a big green salad, but if you’re not in the mood for salad, try the cooked aubergine stuffed in a hollowed-out crusty baguette – it’s the stuff of dreams.

Serves four

INGREDIENT­S

4 medium aubergines Olive oil, for brushing and cooking

Large knob of butter, softened 2 x 400g tins chopped tomatoes 2 garlic cloves, grated

1 tsp dried oregano

2 x 125g balls mozzarella, cubed 30g parmesan, finely grated Large handful of fresh breadcrumb­s

Large handful of basil leaves (optional)

METHOD

Preheat the oven to 200C/180C fan/Gas 6. Make deep slits, 1cm apart, across each of the aubergines, making sure you don’t cut all of the way through. Use a pastry brush to coat the inside of the cuts with oil. Dot the butter over each of the aubergines and season inside and out. h Mix together the tomatoes, garlic, oregano and some seasoning – I usually do this in the tomato tins. Pour the tomato mixture into a 20x30cm baking dish and sit the aubergines on top. h Cover with foil and cook in the oven for 50 minutes, or until the aubergines are starting to get really soft. h Remove the dish from the oven and remove the foil. Use the back of a spoon to open up the aubergine cuts and stuff with cubes of mozzarella and some of the tomato sauce. Sprinkle over the parmesan and breadcrumb­s, then return the dish to the oven and cook uncovered for a final 10 minutes, or until the breadcrumb­s are golden. h Leave to stand for five minutes, then scatter with basil (if using) before serving.

 ??  ?? THE SHORTCUT All the textures and tastes of a parmigiana, none of the factory-style assembly. No salting, dipping in egg, frying in oil or crumbing. One pan, nohassle cooking
THE SHORTCUT All the textures and tastes of a parmigiana, none of the factory-style assembly. No salting, dipping in egg, frying in oil or crumbing. One pan, nohassle cooking

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