dude food

London restaurateur Nicholas Balfe created this aubergine parmigiana recipe after watching – and being inspired by – Jon Favreau&#8217;s film Chef. It can be served as a main meal or in a street food-style sandwich (even better eaten on day 2). Nicholas says: &#8220;This is one of the world’s greatest comfort-food dishes, remixed as a sandwich. We serve a version of this at my restaurant Larry’s in Peckham.&#8221; Or, try Gennaro Contaldo&#8217;s version of classic eggplant parmigiana: baked aubergine rolls.

Aubergine parmigiana sandwich

x 100 grams balls best-quality burrata (see tips)

rocket

basil leaves

Best-quality olive oil and sherry vinegar

For the red sauce

olive oil

onion, sliced

garlic cloves, sliced

red chilli, deseeded and chopped

x 400 grams tins chopped tomatoes

bay leaves

oregano

tsp red wine vinegar

tsp caster sugar

For the aubergine parmigiana

large aubergines, sliced lengthways (roughly 0.5cm thick)

tsp fine sea salt

parmesan (or vegetarian alternative), grated

buffalo mozzarella, grated

breadcrumbs

For the fermented chilli mayo

mustard

tsp white wine vinegar

vegetable oil

Fermented chilli paste to taste (see tip)

You’ll also need

Stick blender

20cm x 30cm baking dish

Food processor or mini blender

First, make the red sauce. Put the oil in a pan over a medium heat with the onion, garlic and chilli and cook for 10-12 minutes until soft and beginning to caramelise. Season with salt, then add the tinned tomatoes, herbs, vinegar, sugar and some black pepper. Bring to the boil, then simmer until the liquid has reduced by a third (15-20 minutes). Remove the bay leaves, then use a stick blender to whizz until fairly smooth. Check the seasoning and adjust if necessary.

Meanwhile, start the parmigiana. In a large bowl, toss the aubergine slices with the salt, some pepper and a splash of olive oil, then set aside in a colander for 20 minutes – there’s no need to soak or rinse.

Heat the oven to 200°C/180°C fan/gas 6. Spread a spoonful of red sauce in the baking dish, then add a layer of aubergine. Sprinkle with a handful of parmesan and some basil, then repeat the layers until all the aubergine is used. Finish with red sauce, a layer of mozzarella followed by more basil leaves, and finally add the breadcrumbs and remaining parmesan. Grind over some black pepper, cover with foil, then bake for 20 minutes.

Remove the foil after 20 minutes and return to the oven for 30-35 minutes until the aubergines are soft and the cheese is golden. Set aside to cool completely – ideally overnight to allow the flavours to develop (see Make Ahead).

To make the chilli mayo, whizz the egg yolks, mustard, vinegar and salt in a food processor or mini blender, then trickle in the oil so it emulsifies – add a little hot water if it starts to get too thick. Add the fermented chilli paste, check the seasoning and set aside. (If you don’t have a processor/blender, use the stick blender and a bowl or jug).

To assemble and serve the sandwiches, heat the oven to 200°C/180°C fan/gas 6. Cut the parmigiana into rectangles the same size as the bread and put on an oven tray to warm through (see Make Ahead). Heat a griddle pan, then toast the cut sides of the focaccia. Drizzle olive oil over the focaccia pieces that will form the base of the sandwiches, then spread the tops with fermented chilli mayo.

Put a slice of hot parmigiana on the bottom piece of bread, tear the burrata over the top, then season with salt and pepper. Toss the rocket and basil with a little oil and sherry vinegar, then pile onto the burrata. Finish with a sprinkling of parmesan, then sandwich together and serve straightaway.

Low-fat crispy chicken wings

150.00 gm self-raising flour

2.40 gm onion salt

2.40 gm chicken salt

lemon pepper

tsp white pepper

cayenne pepper

tsp black pepper

herbs

chicken wings

olive oil spray

Step 1

Preheat oven to 220°C. Line 2 baking trays with baking paper. Combine flour, onion salt, chicken salt, peppers and mixed herbs in a large plastic bag.

Step 2

Spray chicken wings with oil. Add one-third of wings to flour mixture. Shake until well coated. Place onto prepared baking trays. Repeat with remaining ingredients.

Step 3

Spray chicken with oil again. Bake for 25 to 35 minutes or until crisp and cooked through. Serve with fries or salad.

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Aubergine parmigiana sandwich

Low-fat crispy chicken wings

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Aubergine parmigiana sandwich

Low-fat crispy chicken wings

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