AUBERGINE DUMPLINGS ALLA PARMIGIANA

Name: AUBERGINE DUMPLINGS ALLA PARMIGIANA
Cuisine: European, Italian, Mediterranean
Ingredients: 90g fresh breadcrumbs, preferably sourdough (that's 2-3 slices); 4 aubergines, roughly cut Into 25cm cubes (1kg); 150ml olive oil, plus extra for shaping; 100g vegan ricotta; 75g Nutritional yeast; 10g parsley, finely chopped; 1 egg, plus 1 yolk; 1% tbsp plain flour; 6 garlic cloves, crushed; 15g basil leaves, roughly chopped; 1% x 400g tins of peeled plum tomatoes, blitzed until smooth (600g); 1½ tsp tomato paste; 1 tsp caster sugar; $ tsp chilli flakes; * tsp paprika; 2 tsp fresh oregano; Salad leaves, finely chopped; 45g pitted Kalamata olives, roughly torn in half; salt and black pepper

6 steps

If you like melanzane alla parmigiana, these taste like the italion classic but in dumpling form. The dumplings are gloriously rich and cheesy and yet somehow Incredibly light. Make the sauce ahead and keep it in the fridge for up to 3 days, or in the freezer for a month. The dumpling mix can be made up to a few hours in advance and chilled, ready to roll into bolls and sear. Serve with spaghetti, rice or some sautéed greens

Updated at: Mon, 28 Oct 2024 08:39:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories669 kcal (33%)

Total Fat45.5 g (65%)

Carbs47.5 g (18%)

Sugars14.2 g (16%)

Protein20.5 g (41%)

Sodium693.9 mg (35%)

Fiber13 g (47%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 160°C fan. Spread the breadcrumbs out on a baking tray and bake for 12 minutes, until lightly browned and dried out. Set aside to cool and turn the oven temperature up to 220°C fan.

Step 2

On a large, parchment-lined tray, toss the aubergines with 75ml of oil, ½ teaspoon of salt and a good grind of black pepper. Spread out as much as possible and bake for 30 minutes, tossing halfway through, until golden-brown.

Step 3

Roughly chop the aubergines into a chunky mash, then transfer to a large bowl and refrigerate for 20 minutes, or until cool. Once cool, add the ricotta, Parmesan, parsley, egg, yolk, flour, breadcrumbs, a third of the garlic, 10g of basil, teaspoon of salt and a good grind of black pepper. Mix well, then with lightly oiled hands, shape the mixture into 16 golf-ball-sized dumplings, about 55g each, compressing them as you go so they hold together.

Step 4

Put 2 tablespoons of oil into a large non-stick frying pan on a medium high heat. In two batches, fry the dumplings for 3-4 minutes, turning them until golden-brown all over. Adjust the heat if they're browning too much. Add another 1 tablespoon of oil and fry the remaining dumplings in the same way. Transfer to a plate and set aside.

Step 5

Preheat the oven to 180°C fan. Put the remaining 2 tablespoons of oil into a large sauté pan on a medium-high heat. Add the remaining garlic and cook for 1 minute until fragrant, then add the tinned tomatoes, tomato paste, sugar, chilli flakes, paprika, oregano, I teaspoon of salt and a good grind of black pepper and cook for 8 minutes or until thickened slightly, stirring occasionally: Pour in 400ml of water, bring to a simmer, then lower the heat to medium and simmer for another 10 minutes.

Step 6

Pour the sauce into a medium baking dish, top with the dumplings and bake for 20 minutes, until bubbling, Remove from the oven, scatter over the olives, the remaining basil and a grating of Parmesan, and serve