Aubergine parmigiana

The big message here is, don’t rush cooking the aubergine, or it will be hard and chewy. It should be meltingly soft. Make this when you have a bit of time, and you’ll be rewarded.

Serves 2

1 large aubergine
3 tbsps olive oil
vegan mozzarella
a few basil leaves
1 tbsp Engevita (optional)
about 250ml tomato sauce
salt and pepper

  1. Slice the aubergine vertically into slices about 0.3cm thick, and discard the hard skin. Dry them on kitchen towel.
  2. Heat the oil in a wide shallow pan, with a lid, over a low heat. You may need to cook them in two batches. Cook the slices slowly with the lid on, turning occasionally, for about half an hour. They should have absorbed the oil and become very soft without falling apart.
  3. Place a layer of tomato sauce in a rectangular dish, and layer aubergine over. Grate cheese and sprinkle Engevita over, then add another layer of tomato, cheese, and Engavita, until the dish is full. 4 Grate the vegan mozzarella over the top, and bake at 180° for 30 mins or until golden on top.
  4. Serve with bread and salad.

All-purpose tomato sauce
Makes 500-600ml

This sauce works with all these recipes — and is great on pasta, too.

3 x garlic cloves, minced
½ tbsp. olive oil
800g passata
a few basil leaves
½ tsp sugar
salt & black pepper

  1. Heat the olive oil in a frying pan, over a low heat. Add the garlic and cook for 4-5 minutes, till softened.
  2. Add the tomatoes, and stir. Tear in the basil leaves, and add the sugar, stirring.
  3. Season with salt and lots of pepper. Simmer for ten minutes or until thickened.
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