Aubergine Parm-no-Giana

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Deliciously Ella

Total Time

1 hour

Prep Time

0 seconds

Cook Time

1 hour

Rating

(0)

Ingredients

6 servings

5 large aubergines
3 teaspoons olive oil
3 tablespoons capers
0.5 oz basil
4 tablespoons pine nuts
4 tablespoons breadcrumbs
pinch of dried red chilli flakes
pinch of flaky sea salt

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Preparation

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Step 1

Preheat oven to 220°C / 200°C fan / 425°F and lay the aubergine slices on 2 large flat baking sheets, overlapping slightly if necessary. Sprinkle with flaky sea salt and drizzle with 2 teaspoons of oil. Place in the oven for 15 minutes; then turn the slices over and bake for another 15 minutes, until the aubergines are beginning to soften and brown. Remove from the oven and set aside.

Step 2

Meanwhile, make the tomato sauce. Add the oil to a saucepan over medium heat and add the onion, along with a splash of water. Place a lid on the saucepan and cook for 8–10 minutes, stirring occasionally until softened. Tip in the garlic and chilli and fry for 30 seconds until fragrant. Pour in the tomatoes and stock, stir and bring up to the boil.

Step 3

Add the vinegar and sugar and simmer for 25–30 minutes, until the sauce is thick enough to coat the back of a spoon.

Step 4

Make the creamy topping by adding all of the ingredients, plus a pinch of salt and crack of black pepper, into a high-speed blender and blitz until thick, smooth and creamy.

Step 5

Turn the oven down to 200°C / 180°C / 400°F. To assemble the parm-no-giana, spoon ½ of the tomato sauce onto the bottom of a large baking dish; top with ½ of the baked aubergine, overlapping so there are no gaps. Dollop half of the creamy sauce on top in spots, sprinkle over the capers and top with some of the basil.

Step 6

Repeat, layering up the tomato sauce, aubergine and creamy sauce. Sprinkle the capers and basil in a final layer, until everything is used up.

Step 7

To finish, mix together the pine nuts, breadcrumbs and 1 teaspoon oil, along with a pinch of flaky sea salt and chilli flakes; sprinkle over the top. Bake for 20 minutes, until bubbling and golden. Sprinkle over a little extra basil to serve.