This is like an inverted parmigiana - rather than layers, we have diced the aubergine, charred it and added it to a rich, garlicky tomato sauce. It's a belter.
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Serves
4
Aubergine
Onion
Chilli Flakes
Chopped Tomatoes
Dough Ball
Mozzarella
Parmesan
White Sugar
Basil
Salt
Black Pepper
Olive Oil
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Serves
4
Aubergine
Onion
Chilli Flakes
Chopped Tomatoes
Dough Ball
Mozzarella
Parmesan
White Sugar
Basil
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Chop your aubergines into small chunks and add them to an oil-free, non-stick pan. Fry until charred then set aside.
Step 3.
Next for the tomato sauce. Heat a glug of oil in a pan and fry your onions until soft. Add a pinch of salt, 2 tsp chilli flakes, your fried aubergine and mix together.
Step 4.
Then add the tinned tomatoes and bubble on a high heat until you have a thick sauce. Add your sugar and a pinch of salt.
Step 5.
Once this is ready, chop up your basil, add to the dish and season well.
Step 6.
Now, take your Dough Balls and place them on top of the aubergine sauce, setting the garlic dip aside.
Step 7.
Rip up 2 balls of mozzarella and place on top of the bake.
Step 8.
Then take the garlic butter and brush it over the tops of each Dough Ball to create a nice golden glaze.
Step 9.
Grate your parmesan all over the dish, season with pepper, drizzle with oil and sprinkle over 1/2 tsp chilli flakes.
Step 10.
Then, bake for 20 minutes until golden brown and the delicious tomatoey sauce has been soaked up. Remove from oven and dig in!
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