recipes
Melenzane-couscous Parmigiana with crispy prosciutto
Serves: 2
Ingredients
- 1 Aubergine, cut into thick slices and grilled
- 2 beefy tomatoes, sliced
- Fresh basil leaves
- 2 mozzarella balls (Benna)
- Garlic infused olive oil (Borges)
- Grated Parmesan cheese
- 1 Packet tomato couscous (Ainsley)
- 6 slices Parma ham
- Fresh rocket or salad leaves
- 6 tbsp tomato sauce
- Parmesan shavings
- Balsamic vinegar reduction
- Pine nuts
Method
Prepare the couscous according to packet Instructions. Place the slices of Parma ham on a plate and put in a microwave on high for 2 minutes to crisp. Take 2 x 8cm rings and place on lightly oiled baking tray. Start building layers, alternating with the aubergines, couscous, tomatoes, basil, mozzarella & parmesan cheese, repeat twice. In a separate bowl emulsify together the tomato sauce, garlic oil, balsamic vinegar and pine nuts. Before serving, put the Parmigiana in a warm oven to heat slightly. Serve topped with the ham crisps, salad and Parmesan flakes. Drizzle with the tomato salsa.
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