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£1 eachAngela Hartnett serves this recipe with courgette fritti with truffle & artichoke mayo for Nick Grimshaw and guest Shania Twain on episode 15, season 5 of Dish, the Waitrose podcast. The dish is paired with Araldica Barbera d'Asti Superiore and Pommery Rosé Brut Champagne NV.
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Preheat the grill to high. Spray the aubergines with oil and grill, in batches if necessary, for 4–5 minutes on each side until nicely browned.
Meanwhile, spray a saucepan with oil and cook the onion, garlic and half the torn basil for 3–4 minutes until golden. Add the passata and simmer gently for 5 minutes.
Preheat the oven to 190ºC, gas mark 5. Layer the aubergines and sauce in a heatproof dish, scattering with mozzarella and the remaining basil as you go. Stir together the Parmigiano Reggiano and breadcrumbs and sprinkle over the top. Spray lightly with a little more oil and bake for 40–45 minutes until golden and bubbling. Scatter with a few leaves of basil to garnish, and serve.
For a variation on the traditional version, try adding in some other grilled Mediterranean vegetables such as peppers or courgettes.
Angela paired this recipe with Araldica Barbera d'Asti Superiore on episode 15, season 5 of Dish, the Waitrose podcast.
Typical values per serving when made using specific products in recipe
Energy | 1,316kJ/ 315kcals |
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Fat | 19.4g |
Saturated Fat | 7.3g |
Carbohydrates | 21.5g |
Sugars | 13.7g |
Fibre | 7.4g |
Protein | 13.7g |
Salt | 0.9g |
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