Melanzane alla Parmigiana with butterbean salad

I'm going away to Snowdonia this weekend. We are staying in  place called Trigonos. It has its own organic farm, with space for workshops, conferences and classes, overlooking a lake and surrounded by the most beautiful mountains. I can't wait! The food is all vegetarian, unless specially requested, which is a welcome change. I have heard amazing things about the food at Trigonos so I am really looking forward to eating there. My next post I'm sure will be raving about the quality and standard of the place.

But more to the present, I cooked Melanzane alla Parmigiana for my lovely friend Erin who came around last night. The translation means aubergine, tomato and Parmesan bake, and the recipe was taken from the BBC Good Food website.

The topping looks like all cheese but in fact it is an egg with a sprinking of Parmesan. This meal is also unintentionally wheat free.

Melanzane alla Parmigiana with butterbean salad

Serves 2
2 garlic cloves, crushed and chopped
Splash of olive oil
1 400g carton passata
1 aubergine, cut into long, 5mm thick slices
Large handful of spinach
 85g Parmesan (or vegetarian alternative), freshly grated
20g pack basil , leaves torn
1 free range egg , beaten

1 400g can butterbeans
Half red onion, finely chopped
Half red bell pepper, finely chopped
Half lemon
Fresh basil leaves, torn
Fresh spinach, chopped
Splash balsamic vinegar
Splash olive oil
Salt and freshly ground black pepper
Salad leaves

1. Heat oven to 200C. In a shallow pan, mix together the garlic and the olive oil. Cook over a high heat for 3 minutes, tip in the tomatoes, then simmer for 8 minutes, stirring every now and then.  
2. Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
3. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan, spinach and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 minutes or until the topping is golden. 
4. Meanwhile, mix the chopped onion and lemon juice together (this will take the edge off the onion).
5. Mix in the rest of the ingredients below and set aside.
6. To dress the salad leaves, make extra dressing out of the lemon, basil, balsamic vinegar, olive oil and seasoning, or use a little from the butterbean salad. 

We also had really good Ecuadorian dark ginger chocolate, and white needle, lily and jasmine blooming tea for afters, mmmm