16 Dec, 2019
Aubergine parmigiana
Our take on the classic aubergine parmigiana. Made with nutty, creamy celeriac and a homemade vegan parmesan, this is one of our favourite winter recipes.
RecipesEquipment
Food processorGriddle pan
Baking dish
Ingredients
1 large aubergine or 2 small aubergines, sliced lengthways into 1cm slices
1 celeriac, sliced into 1cm slices
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp rapeseed oil
2 tins of chopped tomatoes
Salt and cracked black pepper
For the vegan parmesan:
100g ground almonds
150g sunflower seeds
30g nutritional yeast
1 tsp mustard powder
Salt and cracked black pepper
Method
- Preheat the oven to 180 degrees.
- Heat the oil in a large frying pan over a medium heat then add the chopped onion. Fry until softened and lightly browned then add the garlic and fry for a further minute. Add the chopped tomatoes, bring to a simmer and cook for 30 minutes, stirring occasionally. Season with a pinch of salt and pepper.
- Heat a large griddle pan over a medium heat. Once the pan is hot, working in batches, griddle the aubergine and celeriac until softened and lightly charred. Set the griddled aubergine and celeriac to one side.
- To make the vegan parmesan, place all of the ingredients in a food processor and blitz until it forms the texture of fine breadcrumbs.
- With the cooked tomato sauce, griddled aubergine and celeriac, and vegan parmesan, now begin the layering process. Line the base of the baking dish with a layer of aubergine slices, top with a layer of tomato sauce, then a layer of vegan parmesan. Add a layer of celeriac, a layer of tomato sauce, then a layer of vegan parmesan. Repeat this layering so that the dish is ready to go into the oven with a top layer of parmesan. Cover the dish with foil and bake in the oven for 40 minutes until the top is browned and crispy.
