While I was busy eating out at the weekend, my mum opened red bottle number 4 from our Tesco wine case.
This Chilean red from the Ventisquero region claimed to have ‘a rich and balanced bouquet of red berries with hints of ripe cherries’. My mum’s verdict… ‘A fruity, easy drinking wine with an elegant texture and fragrance to it’.
Already jealous that I had missed out on the wine, I was then informed that this wine served as the perfect accompaniment to one of my family’s current favourite dishes, aubergines alla parmigiana (an aubergine and parmesan bake recommended to us by my boyfriend’s mum).
That’ll teach me to not spend a single night in for my mum’s cooking at the weekend!
Anyway, here’s how to make it…
Ingredients (serves 4)
900g aubergines, sliced about 1cm thick
5tsp plain flour
100ml olive oil
500g fresh tomato and herb sauce (this can be bought in 350g sachets from Tesco, or you can make your own by frying chopped tomatoes, a finely chopped onion, basil, oregano, 2 crushed garlic cloves and seasoning with black pepper)
2 packs of mozzarella, sliced
50g parmesan, grated
12 large fresh basil leaves (or 1tsp dried)
Salt and black pepper
Ciabatta loaf and green salad to serve
1. preheat the oven to 200˚c (180˚c for a fan oven)
2. cover the aubergine slices with flour
3. heat a small amount of oil at a time in a large frying pan and fry the aubergines in batches until golden brown on each side
4. in a large ovenproof casserole dish, layer the tomato and herb sauce, aubergines, and mozzarella, along with half the parmesan, the basil leaves, and salt and pepper
5. sprinkle the rest of the parmesan on top and bake for 30 minutes until bubbling
6. leave to rest for 5 minutes out of the oven and serve with the bread and a fresh green salad (plus a glass of smooth fruity red wine of course!)