Monday, 11 June 2012

Yummy Melanzane Parmigiana

Sometimes weekends are all about relaxing, lounging and enjoying delicious food and drink, especially when the weather outside is frightful (and reminiscent of winter!), and this weekend gone, I did just that!  A lot of time was spent cooking (and eating!) some delicious food (if I do say so myself!)...

Last night we had friends over for dinner and enjoyed a delicious bottle of Piccini Super Tuscan 2008 with Yummy Melanzane Parmigiana (baked aubergines) after watching some of the weekend's footie.  We've used the recipe before many times and it never fails to hit the spot or impress!  If you like, you can make extra and then take it into work for lunch the day after - beats a boring sandwich any day of the week!

Yummy Melanzane Parmigiana (via BBC Good Food and Olive Magazine)

Serves 4


olive oil
2 garlic cloves , thinly sliced
2 x 400g tins chopped tomatoes
1 cinnamon stick
1 small bunch basil, shredded
3 medium aubergines
2 balls mozzarella, sliced
a handful grated Parmesan (or vegetarian alternative)

  1. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season - I like to add sea salt, fresh black pepper and oregano.
  2. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
  3. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.
  4. Serve with crusty bread and a mixed salad

Piccini Super Tuscan 2008, from Tesco

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