Aubergine Parmigiana

Serves 8-10

Recipe: Tamara Gillon

A classic crowd-pleaser, this recipe using grilled aubergines is lighter than the traditional version. Light or not, there’s no getting away from the fact that it is labor-intensive, but all the work can be done in advance, making it perfect for stress-free entertaining. Once cooked parmigiana is very easy-going, happy to wait around until you’re ready to eat. In fact, it should be allowed to settle for at least an hour after taking out of the oven – like all of us, it’s much improved after a rest.

Ingredients

1 medium onion, peeled and finely diced
Olive oil (not extra virgin)
3 x 400g tins plum tomatoes, crushed.
20g basil leaves
9 large aubergines
Salt
600g mozzarella, drained and cut into the thinnest possible slices
180g grated parmesan

Facebook

Method

Make the sauce. In a large shallow saucepan or saute pan, gently fry the onion in a couple of tablespoons of olive oil, until soft and translucent, then add the tomatoes, a few basil leaves, and ½ tsp salt, and let it blip away on a low heat for 20-30 minutes until reduced by half. (This can be made up to 2 days in advance and stored in the fridge).

Top and tail the aubergines then cut them lengthways into 1cm slices, and brush lightly with olive oil. Heat an iron griddle pan, working in batches, grill the aubergines first on one side, then the other, until cooked through and golden, about 4 minutes each side. Transfer to a large plate and sprinkle lightly with salt.

Spread a little tomato sauce in the bottom of a roughly 25cm x 35cm ovenproof dish, then cover with a layer of aubergine, overlapping the slices slightly. Cover this with another thin layer of sauce, using the back of a spoon to spread it out, then top with mozzarella, some parmesan and a few basil leaves. Make another layer of aubergine, and repeat the layers until all the ingredients are used up, ending with a layer of aubergines. Sprinkle with a little parmesan and drizzle with oil.

Bake in the middle of the oven at 180C (160C fan/350F) for 25-30 minutes, until the sauce is bubbling and the top is golden. Remove from the oven and leave to rest for at least an hour before serving.

Note: This can be assembled ahead, up to the point of baking 2-3 days in advance and stored in the fridge. Bring to room temperature before baking. You can also cook it through to the end the day before, and store in the fridge when cool. Again, bring to room temperature before warming through in the oven.

Soupe de Giraumon (with meat or without)

If you're Haitian and/or familiar with Haitian culture, this is one of the most memorable and cherished dishes. This soup is prepared for New Year’s Day.

Tarte Tatin

I prefer making the pate brisée dough the day before and storing it in the fridge. You can also use ready-made pie dough or puff pastry, but you will not regret making your own. It's fun, and you will have earnt bragging rights.

Black Rice with Chermoula

Black Rice & Chermoula was created for Margot - An idea that popped into my mind, inspired by colours and savours.

Aubergines à la bohémienne / Bohemian Eggplant

This Provençale dish is dear to my heart; it is a family heirloom. My mother was from Provence and often made this traditional dish for family dinners or simply because we loved it. She was a great cook, expressing her generosity, Provençale tradition, humour, and love, typical of the South of France, while welcoming friends and family around the table. I rarely make this dish, so this is an homage to her.

Diri avec Djon Djon (Black Rice with Haitian Mushrooms)

The mushrooms (Djon Djon) need to be soaked, and the soaking liquid is what makes this dish unique, offering an earthy taste and signature black color. You can make this dish with or without shrimp.

Ricotta Dip

I like to add a hint of good olive oil and serve with either toasted, sliced baguette, country bread, or for a healthier option, vegetables such as baby carrots, cucumber sticks, or endive leaves (my favorite).

RETURN TO ISSUE 3