recipes
Stuffed eggplant a la Norma
2021-03-13
Ingredients
- 2 aubergines
- Salt and pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp flour for dusting
- Oil for deep frying
- 2 cloves of garlic
- Pinch oregano
- Pinch dried chili flakes
- 4 tomatoes, peeled and chopped
- few fresh basil leaves
- 200g fresh frozen pasta (Maypole)
- 100g ricotta salata
Method
Cut 1 aubergine in half lengthwise and cut a criss-cross design into the flesh using a sharp knife. Season with salt and pepper, brush with olive oil and bake in the oven at 200°C for 15-20 minutes. Remove from oven, scoop out the flesh and put aside. Take the remaining aubergine, peel and cut in 1 cm thick fingers. Roll in the flour and deep fry in hot oil to brown. Put aside as you will need them for serving. Meanwhile prepare sauce. Heat 1 tbsp olive oil with a pinch of chilli and oregano in a large pan then stir in the chopped tomatoes, season with salt and pepper and simmer for a couple of minutes. Stir in the reserved cooked aubergine flesh and remove off the heat. Cook the pasta in boiling salted water, drain and toss in the sauce. To serve, place the aubergine skins in the centre of 2 plates. Spoon in the pasta, sprinkle with shredded basil leaves, the deep fried aubergine fingers and grated ricotta salata.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.