How to make Aubergine Parmigiana; The ultimate vegetarian dish - it takes a bit of work, but is worth the effort as the flavours are sublime.
1.5kg aubergines, peeled and sliced lengthways
Fine rock salt, black pepper, to season
2 tbsp extra virgin olive oil
3 cloves of garlic, crushed
800g quality tinned tomatoes without sugar
100ml vinegar or 120ml red wine r
2 tsp xylitol (low-calorie sugar substitute)
1/2 tsp dried oregano (preferably fresh)
75g butter or 75ml coconut oil to fry
200g mozzarella, grated
125g Parmesan, grated
50g desiccated coconut for crumbs
Handful of basil leaves 1 Take the aubergine slices and sprinkle a little salt over them, then leave in a colander over a sink to sweat and drain for 30 minutes.
2 While the aubergines are sweating, heat the olive oil to a medium temperature. Add the garlic and fry for 1 minute. Add the tomatoes and vinegar or wine, then bring to the boil before turning down the heat to low.
3 Add the xylitol, oregano and some salt and pepper and simmer for 40-50 minutes with the lid off. Check and stir regularly.
4 Use a stick blender to puree the tomato sauce until smooth, and set aside. Preheat the oven to 180degC/gas 4.
Rinse the salted aubergines well, and pat dry with kitchen paper.
5 6 Pour enough butter or coconut oil into a frying pan to coat the bottom well, and place on a high heat. Fry the aubergine until golden brown on both sides, working in batches. Add more oil or butter as the aubergines soak it up. Then put the cooked slices on paper towel to drain.
7 Lightly grease an oven dish with butter, and cover the bottom with a thin layer of tomato sauce. Follow with a layer of tightly packed aubergine, then top the aubergine with grated mozzarella and a sprinkling of Parmesan. Repeat the layering, and finish with a top layer of sauce. Sprinkle some Parmesan and desiccated coconut over the top.
Bake for 30 minutes, until bubbling, then serve with a fresh basil on top.
8 RECIPE FROM: THE LOW CARB HEALTHY FAT BIBLE, BY SALLY-ANN CREED (PS18.99, LITTLE BROWN). LITTLEBROWN. CO.UK. IMAGE: CLAIRE GUNN
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|Publication:||The People (London, England)|
|Date:||Jan 14, 2018|
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