AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
AUBERGINE CRUMBLE
Crumbles don't have to be sweet. This is a wonderful veggie meal that is a great hit with all that taste it.
Provided by Pink Penguin
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 200°C/gas6.
- Heat the oil in a pan and fry the onion and aubergine for 10 minutes stirring occasionally.
- Add the courgettes, pepper, garlic and tomatoes. Cover and simmer for 10 minutes.
- Sift the flour and mustard powder together into a bowl. Rub in the butter until the mixture resembles breadcrumbs.Stir in the grated cheese and parsley.
- Spoon the vegetables into a oven-proof dish and top with the crumble mix.
- Bake for 25 minutes until golden brown and bubbling.
Nutrition Facts : Calories 502.1, Fat 26.5, SaturatedFat 10.8, Cholesterol 38.7, Sodium 396.5, Carbohydrate 56.8, Fiber 8.4, Sugar 9.7, Protein 12.9
ITALIAN VEGGIE COTTAGE PIE
An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
- Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
- Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.
Nutrition Facts : Calories 432 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
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