Omid Daghighi
Like much of southern Italy’s food it’s vegetarian, but the rich, delicate flavours are just remarkable.
Ingredients
Method
Season both sides of eggplant slices with salt and pepper, then dust with flour, shaking off any excess.
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.
Combine ricotta, parmesan, raisins, pine nuts, anchovies (if using), egg yolks, parsley, mint and lemon juice in a large bowl. Season to taste.
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.
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.
Top with shaved parmesan and basil leaves. Serve with crusty bread.
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