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Food
23 September 2013
Aubergine a la parmigiana
Aubergine a la parmigiana

ingredients for 4 people

- 2 aubergines sliced width wise 1/2 cm thick (200 g per person)

- sea salt

- 1 lt vegetable oil for deep frying

for the tomato jam

- 1 tbsp extra virgin olive oil

- 1 banana shallot finely chopped

- 1 tin cirio plum tomatoes

For the filling

- 1/2 mozzarella, diced

- 100g/3½oz parmesan

For the pesto

- 30 to 40 basil leaves, plus extra for garnish

- 1 /2 garlic clove

- 3 tbsp pine nuts

- 30ml/4fl oz olive oil

- 4 tbsp grated parmesan, plus extra for garnish

- pinch salt

For the concasse

- 100 g cherry tomatoes

- Malden salt 

- A drizzle of Olive oil

- 50 g unpitted Taggiasche olives

- Pinch of oregano

For the Parmesan crisps

- 20 g of finely grated Parmesan 

One scanty tea spoon flattened with a spatula on a silicone sheet per person is enough.

Bake until pale gold at 180 degrees oven (2-4 min max). Once out of the oven test for a minute and remove on a rolling pin to create a curved tuile.

Place the cherry toms in a oven proof dish, and cook at 180 for 12-15 min until the skin on the tomatoes crack.

Rest the tomatoes and allow to cool completely.

Carefully remove the skin and the stalks and place in airtight container for later use.

Rinse the Taggiasche olives well several times and mix delicately with the tomatoes. Add olive oil some oregano and set aside.

Slice the aubergines into ½ thick slices, and then sprinkle with salt and leave to rest for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer).

Pat the aubergines dry and deep-fry in the oil for 1-2 minutes (you may need to do this in batches). Remove the aubergines from the oil using a slotted spoon and set aside to drain on kitchen paper.

In the meantime place the finely chop shallot and oil in a shallow pan until the shallot is softened. Add the tinned tomatoes and cook for 45 minutes (or until the sauce is reduced and thickened).

Place the chef’s rings onto a non-stick baking tray. Layer the aubergine slices, mozzarella, tomato sauce and parmesan inside the rings until full. Season to taste with salt and freshly ground black pepper. Bake for 20 minutes 170 c or until the cheese is bubbling and golden-brown. Leave to rest for a few minutes before serving.

For the pesto, blend all of the ingredients in a pestle and mortar until smooth.

To serve, carefully remove the aubergine parmigiana from the chef’s rings . Place on a plate and drizzle over the pesto.



DD
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