Dinner
N’duja Aubergine Parmigiana
Recipe by Issac Carew
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For the sauce
- 2 shallots - finely diced
- 25g N’duja
- 1 tin plum tomatoes
- 1 lemon (zested)
- Large handful fresh basil
- Pinch sea salt
- Olive oil
For the aubergine
- 2 large aubergines
- 200g Plain flour
- Pinch of seasoning: salt, pepper, smoked paprika
- 2 Eggs - beaten
- 200g Panko breadcrumbs
- 300g Burrata (Drained/patted dry)
- 8 Large basil leaves
- 200g Parmesan cheese
Utensils
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Step 1
Slice aubergines into 1-inch thick rounds and place on a baking rack
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Step 2
Season with salt and leave to one side
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Step 3
In a frying pan, heat a few tablespoons of spoons of olive oil, add the chopped shallots and cook for a few minutes until soft
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Step 4
Add the n’duja and cook for a minute
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Step 5
Add the plum tomatoes and crush them with a fork as they go in the pan
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Step 6
Add the basil, lemon zest and juice of half the lemon
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Step 7
Reduce for 5- 10 minutes until thickened and saucy. Season to taste and place to one side
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Step 8
In a separate bowl, season the flour with salt, pepper, and paprika
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Step 9
Lay out three dishes and transfer the seasoned flour, beaten eggs, and panko breadcrumbs to each. Coat the aubergine rounds individually in flour, egg, and finally the breadcrumbs
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Step 10
Transfer the coated aubergine in a single layer into the Ninja air fryer and cook on the ‘Crisp’ setting at 200 degrees for five minutes
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Step 11
While cooking, slice the burrata
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Step 12
Layer the cooked aubergine, basil leaf, sauce, and burrata, repeatedly to create three layers. Cover the top layer in grated parmesan cheese and return to the air fryer to cook for a further eight minutes on the crisp setting
