Our first staff food highlight is Luke Selby’s Aubergine Parmigiana from his e-book, Lockdown Dinners.
Like many chefs during lockdown, Luke kept on cooking. He used his Michelin-starred skills he created some tasty dishes for his household, and then wrapped them up into an e-book for keen cooks to follow.
Luke’s e-cookbook also supports a great cause because each copy sold donates some proceeds towards First Love Foundation. First Love Foundation Charity helps people in crisis with a holistic model that includes advice, support and emergency food. Support from purchases of this book helps them to aid the most vulnerable during this year’s crisis.
Serves: 4 people
Baking: 45 mins
• 1x White onion, diced
• 4x Cloves garlic, sliced
• 50g Olive oil
• 20g Sugar
• 1/2tsp Salt
• 20ml Balsamic vinegar
• 20g Tomato paste
• 2x Tins of chopped tomato
• 1/2tsp Oregano
• 8x Aubergines, sliced into 1cm circles
• 1tsp Salt
• 20g Olive oil
• 1x Bunch picked basil
• 100g Parmesan
• 1x Ball mozzarella
• 25g Black olives, chopped
- Pre-heat the oven to 180°C.
- Sweat the onion and garlic in the olive oil and salt. Use a low heat for about 10 minutes or until soft.
- Add the sugar, balsamic vinegar and tomato paste and cook for another 5 minutes.
- Add the tinned tomato and oregano, then simmer slowly for 30 minutes until the sauce reaches a thick consistency.
- Salt the aubergines evenly and sit in a colander for 30 minutes. The salt will draw out extra moisture from the aubergine and reduce the bitterness.
- Coat the slices in olive oil and fry on each side until golden. This takes about 2 minutes each side.
- To assemble, place a layer of aubergines in the bottom of a casserole dish. Add a layer of tomato sauce, scatter basil leaves and parmesan. Repeat layers. Finish the top with grated parmesan and strips of mozzarella.
- Bake in the oven for 45 minutes at 180°C.
- To finish, garnish with the olives and fresh basil leaves.