Smoked Scamorza is one of those delicious cheeses that elevates this sensational dish far and beyond! A subtle coating on the aubergine soaks up all the goodness here delivering a filling and nutritious meal for the whole family
Serves 8
Macros per serving: 8.2g Carb 62.9g Fat, 34.2g Protein
Ingredients:
1.1 kg Aubergine, trimmed weight
175g banana shallots pealed
400 g tinned plum tomatoes crushed by hand and another 400g tin blitzed into passata with immersion blender (or passata from the shop - mind added nasties though)
200 g Pizza-style mozzerella (like galbani cucina)
200g Scamorza (provola)
100 g Bresaola
100 g Parmesan cheese
4 Eggs
200g extra fine defatted Almond flour
25ml Olive oil
1liter light olive oil for deep frying 300ml was consumed and is part of the macros
to taste Fine and coarse salt
to taste Basil
Steps:
Prep
- Slice aubergine in 1/2 cm long slices from the tip to the base
- Pile them in Colander crisscross while salting each layer. Weight the top with a plate. This will squeeze out the liquid (add a pint glass filled with water to add more weight) leave for 1hr. This will squeeze out liquid and make them less bitter
- Roughly cut up the cheeses
- Finely slice shallots and brown in oil .. once wilted add chopped tomato and pasta season with salt and chopped Basil. simmer on medium low heat for 30min
- Wipe the aubergines clean and dry, I like my food salty - Keeps electrolytes up ;) so don't wipe too much!
- Whisk eggs until combined
- You should have three 'stations' : the egg, the flour and a deep pan / wok with oil on medium high heat
- Drench aubergine in flour. Dip in egg the drench in flour again.. deep fry at 175C for.2min
Assemble
- Gauge how many layers you will be making. this is dependent on the amount of aubergine you have and the size of the baking dish. Say you see that you shall have 2 layers of aubergine, then split the cheeses to 3 parts and tomatoes into 2
- Using a large spoon, place a tomato layer in your baking dish to start then a layer of aubergine slightly overlapping horizontally
- Spread a portion of cubed cheese. Then tear over basil and shaved parmesan. The bresaola is optional but it comes here!
- Repeat but ensure aubergine is vertical this time. .. pressing down with each layer. add cheese and bresaola
- Your last two layers are the rest of the tomatoes and the last round of cheese - add a little more if you feel like it (Mozarella is 1:1 fat : protein - 20g per 100g each so its easy to account the additional macros)
- Bake in the preheated oven at 180 for 40min
A nice side to this is a well oiled leafy salad with lashings of lemon juice, salt and a touch of dried basil