¼ cup vegetable oil
1 large aubergine, cut into 1cm thick slices
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely diced
2 tbsp NOMU Italian Rub
1 tsp minced garlic
400g chopped and peeled tinned tomatoes
1 tsp white sugar
NOMU Sea Salt and Black Pepper
A handful of fresh basil, roughly chopped
200g grated parmesan
Preheat the oven to 220°C.
Shallow fry the aubergine slices in the vegetable oil in batches until golden brown, taking care not to overcrowd the pan. Remove from the pan and place on kitchen paper to absorb any excess oil.
In a separate pan, sauté the onion in the olive oil until soft and translucent. Add the Italian Rub and garlic and cook for a further 2 minutes. Add the tomatoes and enough sugar to balance the acidity. Season with Sea Salt and Black Pepper to taste.
Once bubbling, turn down the heat and simmer for 30 minutes. Remove from the heat and stir the basil into the sauce.
Layer the aubergine slices in an oven-proof dish alternating with layers of the tomato sauce and grated parmesan. Finish with a layer of aubergine covered with a generous sprinkling of grated parmesan.
Bake for 15-20 minutes or until the cheese is bubbling and golden brown. Serve with a fresh loaf of bread and a green salad.
¼ cup vegetable oil
1 large aubergine, cut into 1cm thick slices
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely diced
2 tbsp NOMU Italian Rub
1 tsp minced garlic
400g chopped and peeled tinned tomatoes
1 tsp white sugar
NOMU Sea Salt and Black Pepper
A handful of fresh basil, roughly chopped
200g grated parmesan
Preheat the oven to 220°C.
Shallow fry the aubergine slices in the vegetable oil in batches until golden brown, taking care not to overcrowd the pan. Remove from the pan and place on kitchen paper to absorb any excess oil.
In a separate pan, sauté the onion in the olive oil until soft and translucent. Add the Italian Rub and garlic and cook for a further 2 minutes. Add the tomatoes and enough sugar to balance the acidity. Season with Sea Salt and Black Pepper to taste.
Once bubbling, turn down the heat and simmer for 30 minutes. Remove from the heat and stir the basil into the sauce.
Layer the aubergine slices in an oven-proof dish alternating with layers of the tomato sauce and grated parmesan. Finish with a layer of aubergine covered with a generous sprinkling of grated parmesan.
Bake for 15-20 minutes or until the cheese is bubbling and golden brown. Serve with a fresh loaf of bread and a green salad.
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