A new recipe for Parmigiana Melanzane

 A new recipe for Parmigiana Melanzane, whilst easy to make, this attractive dish makes a very special starter.

Shopping list:-

1 Aubergine per person
Ricotta
Parmesan
Basil plant
Tomato Tin
Dark Soy Sauce

Method

Put some olive oil in a large bowl.

Peel the skin off your aubergines with a potato peeler, roll them in the olive oil and put in a heated air fryer for about fifteen mins at 180 until a bit brown all over, turn them over a couple of times.

Mix 4 tbl sp of dark soy with about the same of olive oil. Then put the aubergines in a baking dish, brush all over with the soy mix and then put another baking dish on top and leave till cool. You are aiming to flatten them down a little, not squish them.

When cool, with a sharp knife trim the edges to make an oblong shape. Paint with the soy again and either leave overnight in a fridge if you have time or bake at 180 for thirty mins, brushing with more soy and olive oil mix, again half way through.

Soy is a complex salt which brings a little flavour and mostly colour.

Meanwhile make a simple tomato sauce, simply a can of chopped tomatoes set to a low simmer, with a little salt and pepper a clove of crushed garlic and some fresh basil, it's stalk included, after twenty mins or so remove the garlic and basil.

Mix some ricotta with some grated parmesan, this is added cold.

Serve as above.

Enjoy!