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Mellanzane al Forno (Twist)


Aubergine has always resided on my ‘to do’ list, rarely making it onto the ‘done’ list. For me it’s the kinda vegetable that wouldn’t look out of place at a police riot to be honest….a big oul truncheon of a thing. But that’s just me :)

Outside of Ratatouille I have never manged to expand my efforts with the big purple monster that is Aubergine (or Egg Plant….who came up with that name!!) until I was introduced to this dish and prior to that the Greek dish Moussaka. The easiest way to describe this is as a Lasagne – it’s a layered dish that’s baked – totally meat free and wonderfully tasty, this recipe is not strictly the classic Mellanzane Al Forno because I’ve bunged in Courgette and pasta…so it’s now Mellanzane Al Me


For 2
1 Aubergine sliced into 1cm rounds
2 Courgette sliced into 1 cm rounds
100 grams cooked, drained and cooled Penne pasta
1 carton of chopped tomato
100 mls of tomato pasata
1/2 red onion finely diced
4 cloves garlic minced
1tbs dried Oregano
1 handful fresh basil
1tps white wine vinegar
1 finely diced chili
4 handfuls of freshly grated Parmesan
1 handful of freshly grated ‘cheese of choice’ for the topping – I use Spanish Manchego



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