Hannah’s melanzane is loaded with flavour
Winter’s officially here but one can only eat so much soup. Which is why we give you Hannah’s melanzane – it’s easy, it’s delicious, and it’s loaded with comforting flavours. (Oh yes, and cheese. Three types of cheeses in fact.)
Ingredients:
- Large brinjals 2 (or 4 medium to small)
- Olive oil 6 T
- Sea salt and freshly ground black pepper, to taste
- Garlic 8 cloves
- Chilli 1 t, chopped
- Anchovy fillets 8
- Cherry tomatoes 3 x 400 g cans
- Basil leaves, torn for sprinkling
- Mozzarella 400 g, sliced
- Woolworths Soft Ricotta 1 x 250 g tub
- Parmesan 100 g, grated
- Dried oregano 2 t
Method:
- Preheat the oven to 200°C. Halve the brinjals lengthways then slice into finger-thick slices.
- Divide between two baking trays, drizzle with 2 T olive oil and season. Roast for 20–30 minutes, or until browned and tender.
- Meanwhile, crush the garlic and gently fry until golden in the remaining olive oil in a large saucepan over a medium to low heat. Add the chilli and anchovies and fry for a further minute.
- Add the tomatoes and bring to a fast simmer. Cook for 20 minutes while the brinjals are roasting. Season to taste and remove from the heat.
- Ladle a few spoonfuls of the tomato sauce into a deep ovenproof dish. Top with torn basil leaves and one tray of roasted brinjals. Top with half the mozzarella.
- Repeat then top the final layer with more tomato sauce, dollops of ricotta and lots of Parmesan. Bake for 40 minutes until bubbling and cooked through. Serve with more Parmesan and fresh basil.
(Serves 4)
Sound a bit complicated?