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Aubergine al forno
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Total Time:
40 minutes
Sicilian-inspired dish with a twist on classic parmigiana.
Ingredients:
  • 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
Instructions:
  • 1. Preheat your wood-fired oven to 220ºC or your regular oven to 220ºC/425ºF/gas 7. 2. Cut aubergines into 1cm slices, finely chop spring onions, and thinly slice garlic. Place aubergine slices in an ovenproof pan, brush with oil, sprinkle with ½ teaspoon cinnamon, sea salt, and black pepper. 3. Cook for 15-20 minutes until charred, adding spring onions, garlic, and cherry tomatoes halfway through. 4. Combine breadcrumbs, pine nuts, raisins, a pinch each of cinnamon, salt, pepper, and oil in a bowl. 5. Spoon a splash of vinegar over vegetables, sprinkle breadcrumb mixture on top, and cook for 5-10 minutes until crispy and golden.

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