Aubergine dumplings à la Parmigiano

Great vegetarian dish that tastes like an Italian dream. Extremely flavorful and hearty, leaving you completely satisfied with every bite.

Introduction:

Welcome to the fourth post of flavoursbyjan. Today, I'm excited to share a dish that caught my eye for the first time. I stumbled upon some enticing pictures, and it sparked my curiosity to explore a more vegetarian approach to cooking. Although I'm a meat and fish lover at heart, there's a certain allure to putting extra effort into the usually overlooked parts of a meal, crafting them into something flavorful and substantial enough to stand alone.

Why and where from?

This is a fantastic dish I discovered in the OTTOLENGHI cookbook - Flavour. This book has been a huge inspiration for me and even played a part in naming this blog. I received it as a gift when my friends and family noticed my growing interest in the culinary world and wanted to encourage my new hobby. I'm truly grateful for their support, perhaps because some of them have also enjoyed the benefits of my experiments in the kitchen. Now, our shared goal is to continue creating delicious experiences and expanding the flavorful journey for everyone involved.

Recipe:

For the Aubergine dumplings:

• 90 g breadcrumbs
• 2 eggplants, diced
• 150 ml olive oil
• 100 g ricotta cheese
• 75 g Parmesan cheese
• 2 tbsp parsley, finely chopped
• 1 egg
• 1 tbsp flour (add more if too liquid)

For the Sauce:

• 6 cloves of garlic, crushed
• 10-15 basil leaves, chopped
• 400 g passata di pomodoro (tomato passata)
• 2 tsp tomato paste
• 1 tsp cane sugar
• ½ tsp chili flakes
• 1 tsp paprika powder
• 2 tsp oregano

Additionally:

• 12 pitted Kalamata olives
• Sea salt
• Black pepper

Preparation:

For the Aubergine dumplings:

Preheat the oven to 160°C (320°F) fan. Toast the breadcrumbs on a baking sheet in the oven for 12 minutes, then set aside. Increase the temperature to 220°C (430°F). Mix the diced eggplants on the baking sheet with salt, pepper, and 75 ml of oil, then bake in the oven for 30 minutes until golden brown, turning occasionally. Chop the eggplants with a large knife and refrigerate in a bowl for 20 minutes. Mix together the ricotta, Parmesan, parsley, egg, egg yolk, flour, breadcrumbs, one-third of the crushed garlic, basil, salt, and pepper with the chopped eggplant. Form 16 golf ball-sized balls. Heat oil in a pan and fry the dumplings in batches until golden brown. Set aside on a plate.

For the Sauce and the Finishing Touch:

Preheat the oven to 180°C (350°F) fan. Heat the remaining oil and briefly fry the remaining garlic. Add the tomato passata, tomato paste, sugar, chili, paprika, oregano, salt, and pepper, and simmer for 8 minutes until the sauce thickens slightly. Pour the sauce into an ovenproof dish, place the dumplings in the sauce, and bake in the oven for 20 minutes until the sauce is bubbling. Sprinkle with olives, remaining basil, and Parmesan before serving.

Thank you for joining me on this culinary journey! Wishing you happy cooking adventures and flavorful moments ahead.