GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
MELANZANE PARMIGIANA

MELANZANE PARMIGIANA

Servings: 2-4

Ingredients

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

Directions

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.

Ingredients

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

Directions

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.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips