KarmaLynx.com

Baked aubergines with tomatoes, Taleggio and Parmesan cheese. . .

Here's an Italian classic that probably has thousands of regional variations - in fact I'll bet that every Italian household probably has their own "special" recipe. My version is the way it's often cooked in the region of Puglia in southern Italy and it's absolutely delicious! This is a vegetarian dish but you'd never think so, it has a beautiful balance of flavours and texture - ideal as a supper dish shared with half a dozen friends.

Ingredients (for 6):

• 1 kg (2 lbs, 3 ounces) of aubergines (egg plant, melanzana)
• 150ml (approx 5 fluid ounces) extra virgin olive oil
• Large handful of fresh basil leaves
• 100 grams (3ounces) freshly grated Parmesan
• 250 grams (7 ounces) Taleggio cheese
• Sea Salt

For the tomato sauce:

• 3 tablespoons extra virgin olive oil
• 4 - 5 garlic cloves, finely chopped
• 2 x 400 grams (14  ounces) canned plum tomatoes
• sea salt and freshly ground black pepper

Method:

First get on with the sauce:

1. Pour the olive oil into a medium-sized saucepan along with the chopped garlic
2. When the garlic and oil start to sizzle and spit add the tomatoes.
3. As they cook, break down the plum tomatoes using a wooden spoon or potato masher
4. Simmer for about 20 minutes until the sauce thickens - season during cooking with salt and pepper to taste.
5. Once cooked, set aside.
6. Whilst the sauce is cooking, cut each end off the Aubergine (top and tail), then slice them lengthways into 10mm (1/2") slices.
7. Stack the slices in a colander or draining mat and sprinkle them liberally with salt (this will draw out some of the bitter juices from the aubergine and will also stop them absorbing too much oil when they are fried). Leave to drain for about 30 minutes
8. Preheat the oven to 200 deg C (440 F).  Lay the aubergines flat on a length of kitchen towel and pat them dry.
9. In a large frying pan heat about 3 tablespoons of olive oil and add the aubergine slices.  Cook them in batches for approximately 2 minutes on each side until they are a light golden brown colour.  Once cooked set aside. (you may have to top up the olive oil in the pan after each batch).
10. Thinly slice the Taleggio cheese and grate the Parmesan.  Shred the basil leaves
11. To construct the dish: take a large oven proof dish about 20 x 30 cm (8ins x 12ins) and cover the base with aubergine slices. Now scatter the basil leaves and cover with about half of the tomato sauce. Next, cover with a layer of Taleggio slices followed by the Parmesan.  Repeat the process for the next layer finally covering the top with a generous sprinkling of Parmesan.
12. Cook in the oven for approximately 20 - 25 minutes until the dish is bubbling and golden on top.

Serve with some crusty white bread and an ice-cold class of Frascati or Pinot Grigio