Summer Parmigiana
Here it is a summer version of “Parmigiana” … as confirmed by the delicious Elettra’s risotto with aubergines, the two ingredients are great together 😉
Ingredients:
(serves 2)
150 gr of rice (for risotto)
1 purple aubergine
8 cherry tomatoes
vegan pesto
vegan mozzarella
extra virgin olive oil
salt
basil leaves
vegan parmesan (almonds, yeast flakes)
Method:
Rinse the rice until the water becomes clear. Boil it in salted water for half the time than indicated on the package. Drain and pour it on a wide plate.
Wash the aubergine, cut it into thin slices and grill it. Let me explain a trick that my mom taught me to make fried aubergine – but not actually fried. When slices are almost done, brush their surface with a brush soaked in a little oil, on both sides. Turn them a few times on the grill and transfer on a plate. They’re not fried but the they taste as fried! Excellent 🙂
Cut the tomatoes into thin slices and set aside.
Take a small baking pan, sprinkle it with a little oil and place a layer of grilled aubergines (or fried-not fried); sprinkle a little salt over them and lay a layer of rice. Cover with slices of tomato, a pinch of salt, cubed vegan mozzarella and a few tablespoons of vegan pesto. Add an even layer of aubergines and repeat gradually, until you reach the top layer, made of aubergines, tomatoes, vegan pesto and vegan mozzarella.
Bake at 180°C for 25-30 min. Halfway through the baking time, remove the Parmigiana from the oven, sprinkle its surface with vegan parmesan cheese and put it back into the oven to finish cooking.
Remove it from the oven and garnish with some basil leaves.
Excellent!
My husband did like it so much 🙂
Here it is a slice:
Chef: Concita from VeganBlog
My taste buds are getting crazy 😛
It must be light and nutritious at the same time. I love your mum’s trick 🙂
Thanks for sharing Concita!
My taste buds are getting crazy as well! Now summer’s over and this reminds me of the warm sunshine.