Delia Smith Aubergine Food

ITALIAN STUFFED AUBERGINES

Steps:

• First of all, wipe the aubergine and trim off the stalk end, then use the very sharpest knife you have to cut it lengthways into 8 thin slices about ¼ inch (5 mm) thick. When you get to the bulbous sides these slices should be chopped into small pieces and kept aside for the filling. Now arrange the slices of aubergine in rows on the baking sheet, then brush each slice lightly with olive oil and season with salt and pepper. Pop them into the oven on a high shelf and let them pre-cook for 15 minutes, by which time they will have softened enough for you to roll them up easily. Next pour boiling water on the tomatoes and after 1 minute drain and slip the skins off. Then cut each tomato in half and, holding them in the palm of your hand, gently squeeze them until the seeds come out - it's best to do this over a plate or a bowl! You can watch how to do this by clicking on the Cookery School Video on this page. Now using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice. Now heat 1 tablespoon of the oil in a large solid frying pan and fry the onion, chopped aubergine and crushed garlic for about 5 minutes. Then add the chopped tomatoes, torn basil leaves and tomato paste and continue to cook for about another 5 minutes. Give everything a good seasoning and add the chopped anchovies and capers. Then remove the pan from the heat and let the mixture cool slightly. Now chop the Mozzarella into very small dice. As soon as the aubergines are cool enough to handle, sprinkle each one with chopped Mozzarella, placing it all along the centre of each slice. On top of that, put an equal amount of stuffing ingredients, leaving a border all round to allow for expansion. Roll up the slices and put them in the baking dish, making sure the overlapping ends are tucked underneath. Finally brush each one with oil, combine the fresh breadcrumbs and grated Parmesan, sprinkle the mixture over them, pop a basil leaf on top, then bake in the oven (same temperature) for about 20 minutes and serve immediately.

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.

ROAST AUBERGINE PARMIGIANA

Steps:

• Heat 1 tbsp of the oil in a pan. Soften the garlic and the basil stalks for 1 min, without letting the garlic colour. Add both types of tomatoes, the honey, most of the thyme leaves and plenty of seasoning. Simmer for 5 mins - you don't want the sauce to reduce too much at this stage.
• Meanwhile, heat oven to 200C/180C fan/gas 6. Cut 6 slits down into the flesh of each aubergine crosswise, taking care not to cut all the way through. Season inside, then push a slice of the mozzarella and a basil leaf into each gap.
• Pour the tomato sauce into a large baking dish and sit the aubergines in it (or use 4 individual dishes). Drizzle with the remaining oil. Cover with foil and scrunch it tightly at the edges. Bake for 50 mins-1 hr until soft.
• Remove the foil. Mix the breadcrumbs and Parmesan, and scatter over the aubergines with the rest of the thyme. Bake, uncovered, for another 15 mins or until the aubergines are very tender and the crumbs are golden and crisp. (The best way to tell if they are ready is to prod the largest aubergine in the centre with a skewer.) Let the dish rest for 5 mins, then scatter over the rest of the basil leaves. Serve with crusty bread, if you like.

AUBERGINE PARMIGIANA

Steps:

• Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
• Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
• In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').