Eggplant parmigiana; Middle Eastern braised eggplants

Eggplant parmigiana is an old favourite. It can be prepared ahead of time and chilled a day before cooking.

Eggplant parmigiana. Picture: Guy Bailey

Eggplant parmigiana is an old favourite. It can be prepared ahead of time and chilled for up to a day before cooking.

Eggplant parmigiana

2 tablespoons olive oil, plus extra for brushing
3 garlic cloves, peeled, crushed
3 thyme sprigs
8 large sage leaves, finely chopped
4 x 400g cans chopped tomatoes
3 tablespoons red wine vinegar
3 teaspoons sugar
100g parmesan cheese, grated
85g white breadcrumbs
50g pine nuts
6 large eggplants, cut lengthways
2 x 125g balls mozzarella, torn into small chunks
Handful basil leaves

Heat oven to 180°C (fan). Heat oil in large frying pan, add garlic, thyme and sage; cook gently for a few minutes. Tip in tomatoes, vinegar and sugar; gently simmer for 20-25 minutes until reduced and thickened. Mix one quarter of the parmesan with breadcrumbs and pine nuts; set aside. Brush eggplant slices on both sides with oil; fry in batches in a non-stick pan. In large baking dish, spread a little tomato sauce over base. Top sauce with a layer or two of eggplant slices; season well. Spoon over more sauce; scatter over some mozzarella, parmesan and basil. Repeat in layers; finish with tomato sauce. Scatter over breadcrumb mix. Chill or bake straight away for 35-45 minutes until top is crisp and golden and tomato sauce is bubbling. Rest for 10 minutes; scatter with basil and serve with salad. Serves 6

Middle Eastern braised eggplants

2 tablespoons olive oil
2 red onions, peeled and sliced
4 garlic cloves, crushed
2 long red chillies, left whole
2 teaspoons coriander seeds, toasted and crushed
2 teaspoons cumin seeds, toasted and crushed
16 baby eggplants, whole
2 x 400g cans crushed tomatoes
2 teaspoons sugar
Bunch mint leaves, chopped
Bunch coriander, chopped
Couscous and yoghurt, to serve

Heat oil in heavy-based saucepan; add onions and garlic; cook, stirring, until soft. Add chillies, coriander and cumin seeds. When seeds give off a nutty aroma, toss in eggplants. Add tomatoes and sugar; cover, simmer for 40 minutes until eggplants are tender. Season; stir in half the mint and coriander. Sprinkle with remaining herbs; serve with couscous and yoghurt. Serves 4