A splendid, layered Italian dish of aubergine, spicy tomato sauce and cheese, served with charred sweetcorn side salad and garlic bread.
Basic ingredients (4 people)
2 red onions
2 cans of chopped tomatoes (get the nicest ones you can afford)
80g Parmesan (make sure it doesn't have animal rennet if cooking for veggies)
Can/jar of artichokes
Small pack of baby corns
Punnet of nice small tomatoes (cherry/plum)\
Some nice bread
Herbs & spices: Fresh basil, fresh coriander, garlic, chilli, oregano
Luxury ingredients (optional)
1-2 balls of mozzarella
Selection of pictures from the cooking class
Slice 2 red onions - put a quarter in a bowl with the juice of half a lime to 'cook' the onion in the acid.
Put the remaining 3/4 into a medium-high heat fry pan with olive oil. You're going to slow cook and caramelise the onions which will take 12-18 minutes.
To caramelise: start with high heat and incrementally lower it until you have it on the lowest setting. Stir regularly to stop sticking.
While the onion is cooking, slice your aubergines and fry in a pan until a little charred.
When your onions are lovely and sticky, throw in lots of garlic (at least 3 crushed cloves) and cook for 30 seconds. Next add fresh/dried chilli and 3tsp of oregano.
Chuck in two tins of chopped tomatoes, a pinch of sugar, salt and pepper and a squeeze of tomato puree. Bring to a simmer for 5 mins.
Finally, layer your parmigiana in an oven proof dish.
The order doesn't really matter but try and be consistent so you get nice layers.
First layer, done!
For a decadent parmigiana, you can add a layer of ricotta in the middle.
Cover and put in the oven for 20 mins. Then take cover off and cook for another 10-20 mins depending on how well done you like your cheese.
Crispy corn salad
Heat olive oil in a frying pan until almost smoking, then charr your corn.
Create a nice looking salad by layering up your charred corn, sliced red onion from earlier (add the lime juice at the end if you like citrus), chopped cherry tomatoes, tinned artichokes and fresh coriander.
Dress your salad simply with olive oil, lime juice, salt and pepper, or you can add some plain/Greek yoghurt mixed with lime juice.
Serve your parmigiana with fresh basil and some homemade garlic bread
Fry fresh garlic in olive oil until fragrant, then put your bread face down in the pan and cook until a little crisp (not burnt, like mine!).
Join us for a future Tuesday cooking class.
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