Delicious UK - (09)September 2020

soysauce.Reservethewhitesfor

anotherrecipe.Leavetheyolksto

curefora minimumof1 hour,and

upto2 hours,verygentlyturning

themhalfwaywitha spoon.Don’t

curetheyolksforanylonger– you

wantthemtobesoftandoozy.

2 Heattheovento240°C/220°Cfan/

gas9 (orashighasyourovenwillgo).

3 Spreadoutthepeppersona large,

compostablebakingpaper-lined

tray.Sprinklethegarlicbulbwitha

littlesaltandpepperandwraptightly

infoil.Placeonthetraywiththe

peppersandroastfor 20 minutes,

thencarefullyturnthepeppersover

androastthepeppersandgarlicfor

10 minutesmoreuntilthepeppers

arecookedthroughandblackened

inplaces.I liketheskin,butif you

prefertopeelthepeppers,doit now.

4 Placethepeppersina largebowl

withthecrushedrawgarlic,maple

syrup,vinegar,thyme,lemonstrips,

oil,saltandblackpepper.Oncecool

enoughtohandle,unwrapthecooked

garlicandsqueezetheclovesintothe

bowlwiththepeppers,discardingthe

skin.Gentlymix,keepingthepepper

stalksintact.Coverandmarinatefor

atleastanhour,orovernight.

5 Forthepolenta,putthecornin

a foodprocessorandblitztoa wet

paste.Transfertoa largesautépan

ona mediumheatwiththebutter,

yogurt,parmesan,saltand600ml

water.Cookfor7 minutes,then

turntheheatdowntoitslowestand

sprinkleinthepolenta,stirring

continuouslytoavoidlumps,for

another5 minutesuntilcooked.

6 Dividethepolentaamong4 bowls,

thentopwith3 pepperseach,

drizzlingsomemarinadeoverbut

avoidingthearomatics.Carefullylift

a yolkoutofthesoysauceandplace

onthepolenta,nexttothepeppers.

Finishwitha drizzleofoliveoil,along

with the basil, lemon zest, a sprinkle

ofsalt,a goodgrindofpepperand

somefreshlygratedparmesan.

PERSERVING615kcals,36.1gfat

(13.7gsaturated),19.5gprotein,

48gcarbs(20.6g sugars), 4.8g salt,

10gfibre

Auberginedumplings

allaparmigiana

SERVES4.HANDS-ONTIME 30 MIN,

SIMMERINGTIME 10 MIN,OVENTIME1 HOUR

10 MIN, PLUS COOLING AND CHILLING

Ifyoulikemelanzanealla

parmigiana,thesetastelikethe

Italianclassicbutindumpling

form.Thedumplingsare

gloriouslyrichandcheesyand

yetsomehowincrediblylight.

Servewithspaghetti, rice

or sautéed greens.

MAKE

AHEAD

Makethesauce,coverand

chillforupto3 daysor

freezeforuptoa month.

Makethedumplingmixa fewhours

ahead, then chill, ready to roll.

• 90gfresh,preferablysourdough,
  breadcrumbs(2-3slices)


• 4 aubergines(1kg),roughly cut
  into2.5cmcubes


• 75mloliveoil,plus 5 tbsp for frying


• 1¾tspsalt


• 100gricotta


• 75gparmesan,finelygrated,plus
  extratoserve(orvegetarianhard
  cheesetomaketherecipeveggie)


• 10gparsley,finelychopped


• 1 free-rangeegg,plus 1 yolk


• 1½tbspplainflour


• 6 garliccloves,crushed


• 15gbasilleaves,roughlychopped


• 1½tins(600g)plumtomatoes,
  blitzeduntil smooth with a stick
  blender


• 1½tsptomatopaste/purée


• 1½tspcastersugar


• ¼tspchilliflakes


• ¾tsppaprika


• 2 tsporegano leaves, finely
  chopped


• 45gpittedkalamataolives,
  roughly torn in half

1 Heattheovento180°C/160°Cfan/

gas 4. Spread the breadcrumbs out

ona trayandbakefor 12 minutes

untillightlybrownedanddriedout.

Setasidetocoolandturntheoven

upto200°C/180°Cfan/gas6.

2 Ona large,compostablebaking

paper-linedtray,tosstheaubergines

withthe75mloil,½tspsaltanda

goodgrindofblackpepper.Spread

outasmuchaspossibleandbake

for 30 minutes,tossinghalfway

through,untilgoldenbrown.

3 Roughlychoptheauberginesinto

a chunkymash,thentransferto

a largebowlandrefrigeratefor

20 minutesoruntilcool.Oncecool,

addthericotta,parmesan,parsley,

egg,yolk,flour,breadcrumbs,a

thirdofthegarlic,10gofthebasil,

¼tspsaltanda goodgrindofblack

pepper.Mixwellthen,withlightly

oiledhands,shapethemixtureinto

16 golf-ballsizeddumplings,about

55geach,compressingthem as you

gosotheyholdtogether.

4 Put2 tbspoilina largenon-stick

fryingpanona medium-highheat.In

2 batches,frythedumplingsfor3-4

minutes,turningthemuntilbrowned

allover.Adjusttheheatif they’re

browningtoomuch.Addanother

1 tbspoilforthesecondbatch.

Transfertoa plateandsetaside.

5 Heattheovento200°C/180°Cfan/

gas6.Puttheremaining2 tbspoilin

a largesautépanona medium-high

heat.Addtheremaininggarlicand

cookfor1 minuteuntilfragrant,then

addthewhizzedtomatoes,tomato

paste/purée,sugar,chilliflakes,

paprika,oregano,1 tspsaltanda

goodgrindofblackpepper.Cookfor

8 minutesoruntilthickened slightly,

stirringoccasionally.

6 Pourin400mlwater,bring

toa simmer,thenturntheheatto

mediumandsimmerfor 10 minutes.

7 Pourthesauceintoa medium

ovenproofbakingdish,topwith

thedumplings,thenbakefor

20 minutesuntilbubbling.Remove

fromtheoven,scatteroverthe

olives,theremainingbasiland

a gratingofparmesan,thenserve.

PERSERVING638kcals,42.4gfat

(10.8gsaturated),19.9gprotein,

39.4gcarbs(13.3gsugars),

3.2g salt, 9.9g fibre →

58 deliciousmagazine.co.uk

Ilovevegetables’chameleon-

likeabilitytotakeonflavourand

metamorphosethemselves from

one dish to the next