Eggplant
Aubergine al forno
“This Sicilian-inspired dish is a lovely alternative to cheesy parmigiana. ”
Ingreadient
- 3 aubergines
- 4 spring onions
- 2 garlic cloves
- olive oil
- ground cinnamon
- 1 large handful of ripe cherry tomatoes
- 50 g breadcrumbs
- 50 g pine nuts
- 2 tablespoons raisins
- red wine vinegar
Direction
- When your wood-fired oven has reached roughly 220ºC (check with a thermometer) and the smoke and flames have died down, start cooking. Or preheat your regular oven to 220ºC/425ºF/gas 7.
- Cut the aubergines into 1cm slices, finely chop the spring onions, then peel and finely slice the garlic.
- Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper.
- Cook for 15 to 20 minutes, or until softened and charred, adding the spring onions, garlic and cherry tomatoes halfway through.
- In a bowl, combine the breadcrumbs, pine nuts, raisins, a pinch each of cinnamon, salt and pepper, and a drizzle of oil.
- Add a splash of vinegar to the charred veggies, sprinkle over the breadcrumbs and cook for 5 to 10 minutes, or until crispy and golden.
