https://www.copymethat.com/r/TQ70LvcCm/eggplant-parmigiana-pie-with-tomato-sauc/
105086418
A6s6Xo7
TQ70LvcCm
2024-09-29 05:29:34
Eggplant Parmigiana Pie with Tomato Sauce
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Ingredients
- 1kg aubergines, trimmed and cut lengthways into 1 to 11⁄2cm-thick slices (about 4 to 5 per aubergine)
- 70g plain flour
- 2 large eggs plus 3 large yolks
- 2 tbsp milk or water
- 225g fine dried breadcrumbs (we use Paxo)
- 105ml olive oil
- 40g kataifi pastry, defrosted and roughly cut into 2 to 3cm lengths OR phyllo thinly sliced into julienne strips using scissors
- 75g pecorino romano (or Parmesan), finely grated
- 300g buffalo mozzarella, drained of any water and thinly sliced
- salt and black pepper
- subheading: Tomato sauce:
- 120ml olive oil
- 2 onions, peeled and finely chopped (180g)
- 8 garlic cloves, peeled and crushed
- 2 tsp ALEPPO CHILLI
- 21⁄2 tsp ground cinnamon
- 11⁄2 tbsp ground cumin
- 2 tins of plum tomatoes (800g), crushed by hand
- 2 tsp caster sugar
- 30g fresh coriander, roughly chopped
Note: Ingredients may have been altered from the original.
Steps
Directions at ottolenghi.co.uk
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