Aubergine With Yogurt Tomato Sauces Food

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

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.

GRILLED EGGPLANT WITH YOGURT AND TOMATO SAUCES

Steps:

• Trim the eggplant and cut lengthwise into 6 thick slices. Season all over and brush with 2 tablespoons of the oil.
• Heat the remaining oil in a small pan and add the tomatoes, garlic and chili flakes, along with a little salt.
• Cook gently for 3-4 minutes until the tomatoes are just softened.
• In a small bowl, mix the yogurt with the mint and some salt and pepper.
• Heat a barbecue or grill pan, and cook the eggplant slices for 5-6 minutes each side until nicely browned and softened.
• Serve 3 slices per person with the minty yogurt and tomato sauces.