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Eggplant pillows (Cuscini di melanzane)

A soon-to-be favourite. - by Fast Ed
  • 26 Feb 2018
Eggplant pillows (Cuscini di melanzane)
Omid Daghighi
Prep: 20 Minutes - Cook: 25 Minutes - Serves 4
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Like much of southern Italy's food it's vegetarian, but the rich, delicate flavours are just remarkable. 

Ingredients

2 medium eggplants, ends trimmed, thinly sliced lengthways

Sea-salt flakes and freshly ground black pepper, to season

1⁄2 cup gluten-free flour

1⁄2 cup extra virgin olive oil

1 cup smooth ricotta cheese

1⁄2 cup grated parmesan

2 Tbsp raisins, chopped

2 Tbsp pine nuts, toasted

6 anchovy fillets, chopped (optional)

3 free-range egg yolks

1⁄2 cup finely chopped flat-leaf parsley leaves

1⁄2 cup finely chopped mint leaves

Juice of 1 lemon

2 cups tomato passata

Shaved parmesan, basil leaves and crusty bread, to serve

Method

  1. Season both sides of eggplant slices with salt and pepper, then dust with flour, shaking off any excess.

  2. Heat oil in a large frying pan over a medium heat. Cook eggplant in 3 batches, for 1–2 minutes each side or until golden. Drain on paper towel. Wipe pan clean and set aside.

  3. Combine ricotta, parmesan, raisins, pine nuts, anchovies (if using), egg yolks, parsley, mint and lemon juice in a large bowl. Season to taste.

  4. Lay eggplant slices on a large board. Put a heaped tablespoon of ricotta mixture into centres. Fold over sides of eggplant to enclose and make pillows.

  5. Pour half the passata over the base of clean pan. Arrange eggplant pillows on top. Top with remaining passata. Cover and cook over a low heat for 10 minutes or until bubbling.

  6. Top with shaved parmesan and basil leaves. Serve with crusty bread.

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