Apple-pimped parmigiana

Name: Apple-pimped parmigiana
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves: 4
Ingredients: 115 g/4 oz/scant ½ cup soft goats’ cheese; 120 ml/4 fl oz/½ cup milk; 100 g/3½ oz ricotta cheese; salt and freshly ground black pepper; 120 ml/4 fl oz/½ cup white wine; 2 green apples, peeled, cored and grated; 1 tbsp chopped mint leaves, plus a sprig to serve (optional); 225 g/8 oz/1⅔ cups cooked long-grain white or brown rice (or cook heaped ½ cup raw rice); 1 tsp dried thyme; 2 aubergines/eggplants, cut lengthways into 5 slices; 4 tbsp olive oil; 2 tsp soft brown sugar; 400 g/14 oz can chopped tomatoes; 1 garlic clove, chopped; 1 red onion, finely chopped

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This is a firm family favourite of mine. It is actually quite simple to construct and the final cook yields such a satisfying bubbling centrepiece. The soft freshness of the cheeses moderate the tart sweetness of the apple tomato sauce.

Ingredients

4 tbsp olive oil
2 aubergines/eggplants, cut lengthways into 5 slices
1

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5.

Heat half the oil in a shallow pan and fry the aubergine/eggplant slices in batches until they just begin to soften. They will brown in the oven later. Drain the slices on paper towels.

Heat the remaining oil in a saucepan and fry