https://ottolenghi.co.uk/pages/recipes/parmigiana-pie-tomato-sauce
Prep: 35m
Cook: 2h
Serves: - 4 +
Ingredients
120 ml olive oil 2 large onions, finely chopped 8 cloves garlic, pressed 2 tsp chili flakes, preferably aleppo 2½ tsp ground cinnamon 1½ tbsp ground cumin 2 cans tomato polpa 2 tsp sugar 30 g coriander, chopped 400 ml water 1¾ tsp salt
Method
Fry 2 large onions, finely chopped in 120 ml olive oil until softened and lightly coloured. ~10 minutes Add 8 cloves garlic, pressed Add 2 tsp chili flakes, preferably aleppo Add 2½ tsp ground cinnamon Add 1½ tbsp ground cumin Cook 1 minute Add 2 cans tomato polpa Add 2 tsp sugar Add 400 ml water Add 1¾ tsp salt Add black pepper Simmer ~25 minutes Stir in 30 g coriander, chopped
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 kg aubergines 70 g flour 3 whole eggs 2 tbsp milk or water 225 g breadcrumbs 105 ml olive oil 40 g kataifi pastry, or cut up filo 200 g hard cheese 200 g soft cheese 2 egg yolks ¾ tsp salt 1 1¼ tsp salt 2
Preheat oven to 200 degrees Slice 1 kg aubergines into 1.5 cm wide lengthways slices Toss aubergines with ¾ tsp salt 1 and pepper Mix 3 whole eggs, 2 egg yolks and 2 tbsp milk or water Dip aubergine in flour, then egg wash, then breadcrumbs (with 1¼ tsp salt 2) Place aubergine slices on baking sheet Drizzle generously with olive oil Bake for 15 minutes Rotate trays and bake another 15 minutes Remove and reduce heat to 180 degrees Assembly the pie in a parchment lined tin: Alternate aubergine, sauce, and cheese Top with 40 g kataifi pastry, or cut up filo Bake for 35 minutes Bake another 15-20 minutes more at 200 degrees Set aside for 30 minutes
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