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Eggplant parma jaffles

This jaffle takes the flavours of an eggplant parmigiana and turns them into a plate of toasted deliciousness.

You'll need

300 gm eggplant, thinly sliced widthways 2 tbsp extra-virgin olive oil 40 gm butter, softened for spreading 8 slices soft white or wholemeal bread 220 gm mozzarella, drained and coarsely torn (see note) 30 gm (¼ cup) parmesan, finely grated 12 basil leaves, torn   Sugo 1 tbsp extra-virgin olive oil ½ small onion, finely diced 1 garlic clove, finely chopped 60 ml (¼ cup) passata 1 tsp rosemary, coarsely chopped


  • 01
  • For sugo, heat oil in a saucepan over medium-high heat, add onion and garlic, and stir until tender and starting to caramelise (5-7 minutes). Add passata and rosemary, stir to combine and bring to the boil. Season to taste and set aside.
  • 02
  • Brush eggplant with oil then fry in batches over high heat, turning occasionally until golden (4-6 minutes). Drain on absorbent paper, then tear into bite-size pieces, place in a bowl with sugo and toss to coat.
  • 03
  • Heat a jaffle press. Spread butter on one side of all bread slices. Place 4 butter-side down on a tray, top with eggplant mix and scatter with cheeses and basil. Sandwich with remaining bread slices, butter-side up, and toast in jaffle press until golden (4-6 minutes). Serve hot.
Note Drain mozzarella well and pat it dry with absorbent paper to avoid soggy jaffles.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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