ROAST AUBERGINE PARMIGIANA

Richly roasted midweek meal with a black garlic and tomato sauce; crunchy topped Parmesan and melted mozzarella.

INGREDIENTS

2 tbsp Olive oil

2 Garlic cloves

2 Medium aubergines

2 balls light mozzarella (thinly sliced)

500g Passata

Small bunch of Basil

2tbsp Yarty ‘B’ Black Garlic

25g Breadcrumbs

25g Parmesan (finely grated)

METHOD

1. Heat 1 tbsp of the olive oil in an oven-proof dish (or start in a pan and transfer to a baking dish for roasting). Soften the garlic for 1 min, without letting the garlic colour. Add the passata, Black Garlic, fresh basil and plenty of seasoning. Simmer for 5 mins.

2. Meanwhile, heat oven to 200C/180C fan/gas 6. Cut slits across and down into the flesh of each aubergine, taking care not to cut all the way through. Each slice wants to be no more ½ inch thick. Season inside and push a slice of the mozzarella into each gap.

3. If you started in a pan; you should now pour the tomato sauce into a large baking dish and sit the aubergines into the sauce. Drizzle with the remaining oil, and scatter a mix of breadcrumbs and Parmesan across the top. Bake for 45 mins-1 hr until to vegetables are soft and the crumbs are golden and crisp.

4. If you’re hungry serve with crusty bread or couscous. Both excellent ways of mopping up that delicious black garlic sauce!