By Yotam Ottolenghi and Noor Murad From Saturday Kitchen Ingredients For the Parmigiana 1kg /2lb 4oz aubergines, trimmed and cut lengthways into 1–1½ cm slices (about 4–5 per aubergine) 70g/2½oz plain flour 2 large free-range eggs, plus 3 large free-range egg yolks 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine parmigiana 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil 4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 …
This is an Italian classic that combines the fresh flavours of aubergine, tomatoes and mozzarella. By Matt Tebbutt From Saturday Kitchen Ingredients 1 Sicilian round aubergine 1 tsp red wine vinegar 1 tsp caster sugar 200 ml/7fl oz passata 400g tin …
