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6
Complex
By Caz Hildebrand and Jacob Kenedy
Published 2010
This dish is the bastard son of melanzane parmigiana and lasagne Napoletane — both its progenitors hark from Naples. Their offspring was conceived far away, however (I must confess I had something to do with it) and you’re as likely to find this dish in Naples as you are a balti.
Blanch the pasta until quite flexible but still pretty raw in the middle, refresh in cold water and blot dry. Salt the aubergines with a sprinkling of fine sea salt (not so much to remove bitterness as excess water), stack them up and leave to stand for 30 minutes. Rinse and squeeze dry. Set your widest pan over a high heat with a half-centimetre depth of oil. As it just starts to smoke, flour