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This fresh, healthy veganaubergine dish is a wonderful example of how simple ingredients form the core of all good Italian cooking. Slices of fried aubergine are covered in a combination of vegan pesto and breadcrumbs and baked until crisp, with a sweet and sour caponata served on the side.
Begin by making the tomato sauce for the caponata. Heat the oil in a pan and add the onion and a large pinch of salt. Cook until translucent (about 8 minutes)
Add the garlic and cook, stirring, for a further 2 minutes. Add the tin of tomatoes and leave to simmer for 25 minutes on a low heat or until the oil rises to the top
3 tbsp of nutritional yeast, parmesan replacement if not nutritional yeast then a substitute vegan cheese would be fine
4
Slice the aubergines head to toe about 2cm thick. Take 6 of the largest sliced centre-cut pieces and set aside. Dice the remaining aubergine slices into 2cm cubes
To make the caponata, heat some of the olive oil and begin by frying off the reserved aubergine slices until golden on both sides. Remove from the heat and allow to cool on kitchen paper to drain off any excess oil
70ml of extra virgin olive oil
6
Add a little more oil to the same pan and fry the diced aubergine until well caramelised. Remove and set aside to drain on kitchen paper. Work in batches to avoid overloading the pan
7
Once the aubergine cubes have all been browned off, add a little more oil to the same pan and sweat off the onion and celery with a pinch of salt. Cook until translucent, then add the garlic and chilli flakes and cook for a further 2 minutes
Add the red wine vinegar and leave to reduce by two-thirds. Add the aubergine back into the pan along with the tomato sauce, capers, olives, soaked raisins and sugar. Leave to simmer for 5-8 minutes, or until all warmed through
2 tbsp of
golden raisins
, soaked in hot water for 15 minutes before being added
25g of sugar
9
Remove from the heat and taste. Season with salt, lemon zest and juice then fold through the herbs and pine nuts (reserving some oregano leaves to garnish). It should have a sweet and sour flavour. If you have time, the caponata tastes even better when made up to 2 hours in advance to allow the favours to develop. It could also be made the day before and be served up at room temperature
Preheat an oven to 180°C/gas mark 4. Weigh out the pesto and add an equal amount of Panko breadcrumbs (you may not need all 150g). Stir to combine, then spread this mixture over the top of each slice of aubergine. Place in the oven for around 8 minutes or until you have a nice golden crumb
150g of Panko breadcrumbs
11
Serve up the slices with a generous helping of the caponata. Drizzle with a little extra oil and garnish the caponata with the reserved oregano leaves
Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.