EGGPLANT COOKBOOK RECIPES

Steps:

• Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn’t be scored.)
• Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn’t collapsed.
• Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don’t worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Steps:

• 1. Preheat the oven to 200°C/400ºF/gas 6.
  2. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.
  3. Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
  4. Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes.
  5. Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
  6. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
  7. Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.
  8. To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar.
  9. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.
  10. Pick over the remaining basil, drizzle lightly with extra virgin, then serve.