Absolutely love this ‘Aubergine Dumplings Alla Parmigiana’! This has to be my favourite Italian style vegan meatball inspired recipe from the Ottolenghi ‘Flavour’ cookbook! This is simply incredible!
Absolutely love this ‘Aubergine Dumplings Alla Parmigiana’! This has to be my favourite Italian style vegan meatball inspired recipe from the Ottolenghi ‘Flavour’ cookbook! This is simply incredible!
Heat the oven to 180C (160C fan)/390F/gas 4. Spread out the breadcrumbs on an oven tray and bake for 12 minutes, until lightly browned and dried out. Remove, leave to cool and turn up the oven to 240C (220C)/465F/gas 9.
On a large oven tray lined with baking paper, toss the aubergines with a good grind of pepper. Spread out on the tray, bake for 30 minutes, tossing once halfway, until golden brown, then chop into a chunky mash and put in a large bowl. Mix in the parsley, flour, breadcrumbs, a third of the garlic, two and a half tablespoons of basil, and a good grind of pepper. Shape the mix into 16 golf-ball-sized dumplings, each weighing about 55g, and compress so they hold together.
Heat two tablespoons of veg broth in a large, nonstick frying pan on a medium-high flame, and fry half the dumplings for three to four minutes, turning them until golden brown all over (adjust the heat if they’re browning too much), then transfer to a plate and repeat with the rest of the dumplings.
Fry off the remaining garlic, until fragrant, then stir in the tomatoes, tomato paste, chilli, paprika, oregano and a good grind of pepper, and cook, stirring occasionally, for eight minutes, or until thickened slightly. Pour in 400ml water, bring to a simmer, then lower the heat to medium and simmer for 10 minutes. Add the dumplings and cook for 15 minutes, or until cooked through.
Remove from the heat, scatter over the olives, the last of the basil and a grating of vegan parmesan or cashew nut mix, and serve straight from the pan.
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Recipe & video here, if anyone is interested…
https://youtu.be/6HdlV0PhFqs
INGREDIENTS (Serves 4)
4x aubergines (2cm cubed)
75g cashew nut blend
2-3 slices sourdough
1tsp flour
2-3 garlic bulbs (crushed)
basil (handful)
parsley (handful)
400ml chopped tomato
2tsp tomato paste
45g pitted kalamata olives
1tsp oregano
1tsp date molasses
1tsp paprika
1tsp chilli powder
1tsp chilli flakes
pepper
Heat the oven to 180C (160C fan)/390F/gas 4. Spread out the breadcrumbs on an oven tray and bake for 12 minutes, until lightly browned and dried out. Remove, leave to cool and turn up the oven to 240C (220C)/465F/gas 9.
On a large oven tray lined with baking paper, toss the aubergines with a good grind of pepper. Spread out on the tray, bake for 30 minutes, tossing once halfway, until golden brown, then chop into a chunky mash and put in a large bowl. Mix in the parsley, flour, breadcrumbs, a third of the garlic, two and a half tablespoons of basil, and a good grind of pepper. Shape the mix into 16 golf-ball-sized dumplings, each weighing about 55g, and compress so they hold together.
Heat two tablespoons of veg broth in a large, nonstick frying pan on a medium-high flame, and fry half the dumplings for three to four minutes, turning them until golden brown all over (adjust the heat if they’re browning too much), then transfer to a plate and repeat with the rest of the dumplings.
Fry off the remaining garlic, until fragrant, then stir in the tomatoes, tomato paste, chilli, paprika, oregano and a good grind of pepper, and cook, stirring occasionally, for eight minutes, or until thickened slightly. Pour in 400ml water, bring to a simmer, then lower the heat to medium and simmer for 10 minutes. Add the dumplings and cook for 15 minutes, or until cooked through.
Remove from the heat, scatter over the olives, the last of the basil and a grating of vegan parmesan or cashew nut mix, and serve straight from the pan.