The main purpose of my trip to Bristol was to try Italian dishes cooked by Francesco. His friend, Alex, also made his contribution to the meal. What they prepared was just great. First we had bruschetta – grilled bread rubbed with garlic and topped with chopped tomatoes, coriander and olive oil. The main dish was eggplant parmigiana – baked eggplants with tomato sauce and vegan cheese.
Eggplant parmigiana – recipe
What you need (for 4-5 portions):
1kg aubergines
½ onion, diced
1 garlic clove, sliced
1l passata
1 can chopped tomato
vegetable oil (enough to fill a pan and deep fry)
fresh basil leaves
100ml olive oil
vegan cheese, grated (you can add as much as you like)
salt to taste
1. Slice the aubergines and fry in vegetable oil. Drain on paper towel.
2. Heat the olive oil in a pot. Sauté the onion and garlic until soft. Add passata, chopped tomatoes, basil leaves and salt.
3. In a casserole dish add a thin layer of tomato sauce and then add the fried eggplant, forming a complete layer. Then add another layer of sauce over the eggplant. Now comes a sprinkling of the grated vegan cheese.
4. Start on the second layer (if you've layered your eggplant horizontally in the first layer, go vertically in the second layer). Finish off the dish with a layer of sauce and a good sprinkling of cheese.
5. Bake the dish at 200 degrees for about 40 minutes.
6. Leave it to cool so that the layers can settle and make serving each portion easier.
What you need (for 4-5 portions):
1kg aubergines
½ onion, diced
1 garlic clove, sliced
1l passata
1 can chopped tomato
vegetable oil (enough to fill a pan and deep fry)
fresh basil leaves
100ml olive oil
vegan cheese, grated (you can add as much as you like)
salt to taste
1. Slice the aubergines and fry in vegetable oil. Drain on paper towel.
2. Heat the olive oil in a pot. Sauté the onion and garlic until soft. Add passata, chopped tomatoes, basil leaves and salt.
3. In a casserole dish add a thin layer of tomato sauce and then add the fried eggplant, forming a complete layer. Then add another layer of sauce over the eggplant. Now comes a sprinkling of the grated vegan cheese.
4. Start on the second layer (if you've layered your eggplant horizontally in the first layer, go vertically in the second layer). Finish off the dish with a layer of sauce and a good sprinkling of cheese.
5. Bake the dish at 200 degrees for about 40 minutes.
6. Leave it to cool so that the layers can settle and make serving each portion easier.
Source: http://www.youtube.com/watch?v=iZGF5JrTvug