Roasted Aubergine
Directions
- 1Start by slicing your aubergines lengthways, they should be 5mm to 7mm thick.
- 2Start by slicing your aubergines lengthways, they should be 5mm to 7mm thick.
- 3Start by slicing your aubergines lengthways, they should be 5mm to 7mm thick.
- 4Place the slices in a colander and season lightly with salt.
- 5Place the slices in a colander and season lightly with salt.
- 6Place the slices in a colander and season lightly with salt.
- 7Pat dry the slices using a towel to draw out the moisture.
- 8Pat dry the slices using a towel to draw out the moisture.
- 9Pat dry the slices using a towel to draw out the moisture.
- 10Heat the olive oil in a pan to 180 degrees.
- 11Heat the olive oil in a pan to 180 degrees.
- 12Heat the olive oil in a pan to 180 degrees.
- 13Fry the aubergine slices in batches until golden brown and soft, approximately 5 to 7 minutes per batch.
- 14Fry the aubergine slices in batches until golden brown and soft, approximately 5 to 7 minutes per batch.
- 15Fry the aubergine slices in batches until golden brown and soft, approximately 5 to 7 minutes per batch.
- 16Remove the aubergine slices from the pan and drain them in a colander until cool, then rest on kitchen paper.
- 17Remove the aubergine slices from the pan and drain them in a colander until cool, then rest on kitchen paper.
- 18Remove the aubergine slices from the pan and drain them in a colander until cool, then rest on kitchen paper.
- 19Allow the oil to cool and keep for another use.
- 20Allow the oil to cool and keep for another use.
- 21Allow the oil to cool and keep for another use.
- 22Make the tomato sauce: place the chopped tomatoes in a pan with salt, sugar, extra virgin olive oil and basil.
- 23Make the tomato sauce: place the chopped tomatoes in a pan with salt, sugar, extra virgin olive oil and basil.
- 24Make the tomato sauce: place the chopped tomatoes in a pan with salt, sugar, extra virgin olive oil and basil.
- 25Cook the tomato sauce until reduced by about half over a very low heat for 20 minutes, stirring occasionally.
- 26Cook the tomato sauce until reduced by about half over a very low heat for 20 minutes, stirring occasionally.
- 27Cook the tomato sauce until reduced by about half over a very low heat for 20 minutes, stirring occasionally.
- 28Grate the Parmesan.
- 29Grate the Parmesan.
- 30Grate the Parmesan.
- 31Mix the egg yolks with the cooled tomato sauce.
- 32Mix the egg yolks with the cooled tomato sauce.
- 33Mix the egg yolks with the cooled tomato sauce.
- 34Divide the aubergine into 3 even piles, split the mozzarella into 3, divide the grated parmesan into 3 piles (1 slightly larger than the other 2), and split the basil leaves into 2 even piles.
- 35Divide the aubergine into 3 even piles, split the mozzarella into 3, divide the grated parmesan into 3 piles (1 slightly larger than the other 2), and split the basil leaves into 2 even piles.
- 36Divide the aubergine into 3 even piles, split the mozzarella into 3, divide the grated parmesan into 3 piles (1 slightly larger than the other 2), and split the basil leaves into 2 even piles.
- 37Start building by evenly laying out one pile of cooked aubergine in a roasting tray.
- 38Start building by evenly laying out one pile of cooked aubergine in a roasting tray.
- 39Start building by evenly laying out one pile of cooked aubergine in a roasting tray.
- 40On top of the aubergine, layer 1/3 of the tomato sauce, then 1 part of the mozzarella (torn into smaller pieces), then add 1 pile of basil leaves.
- 41On top of the aubergine, layer 1/3 of the tomato sauce, then 1 part of the mozzarella (torn into smaller pieces), then add 1 pile of basil leaves.
- 42On top of the aubergine, layer 1/3 of the tomato sauce, then 1 part of the mozzarella (torn into smaller pieces), then add 1 pile of basil leaves.
- 43Finally, sprinkle over one of the smaller piles of Parmesan.
- 44Finally, sprinkle over one of the smaller piles of Parmesan.
- 45Finally, sprinkle over one of the smaller piles of Parmesan.
- 46Repeat the layering for the second layer.
- 47Repeat the layering for the second layer.
- 48Repeat the layering for the second layer.
- 49For the third and final layer, start by evenly laying out the final pile of aubergine, followed by the last of the tomato sauce, mozzarella, and finish with the large pile of Parmesan.
- 50For the third and final layer, start by evenly laying out the final pile of aubergine, followed by the last of the tomato sauce, mozzarella, and finish with the large pile of Parmesan.
- 51For the third and final layer, start by evenly laying out the final pile of aubergine, followed by the last of the tomato sauce, mozzarella, and finish with the large pile of Parmesan.
- 52Bake at 160 degrees Celsius for 20-30 minutes until golden brown on top.
- 53Bake at 160 degrees Celsius for 20-30 minutes until golden brown on top.
- 54Bake at 160 degrees Celsius for 20-30 minutes until golden brown on top.
- 55Serve and enjoy.
- 56Serve and enjoy.
- 57Serve and enjoy.
Ingredients
- 4 large aubergines
- 4 large aubergines
- 4 large aubergines
- 750 ml Olive oil
- 750 ml Olive oil
- 750 ml Olive oil
- 1 tbsp fine sea salt
- 1 tbsp fine sea salt
- 1 tbsp fine sea salt
- 1 tin best quality chopped tomatoes
- 1 tin best quality chopped tomatoes
- 1 tin best quality chopped tomatoes
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 1 sprig basil
- 1 sprig basil
- 1 sprig basil
- 1 ball buffalo mozzarella
- 1 ball buffalo mozzarella
- 1 ball buffalo mozzarella
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 125 g grated Parmigiano Reggiano
- 125 g grated Parmigiano Reggiano
- 125 g grated Parmigiano Reggiano
- 0.5 bunch basil
- 0.5 bunch basil
- 0.5 bunch basil
- Sea salt
- Sea salt
- Sea salt
Equipment
28x21cm roasting trayColanderKitchen paperLarge bowlLarge panSaucepanthermometer
Tips
- This is the most important part of the recipe.
- This is to draw out the moisture and prevent the aubergine from tasting bitter.