Eggplant parma jaffles

Name: Eggplant parma jaffles
Yield: Serves 4
Ingredients: 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 parmesan, finely grated (¼ cup); 12 basil leaves, torn; 1 tbsp extra-virgin olive oil; ½ small onion, finely diced; 1 garlic clove, finely chopped; 60 ml passata (¼ cup); 1 tsp rosemary, coarsely chopped

Australian Gourmet Traveller recipe for eggplant parma jaffles.

Aug 02, 2013 5:14am

By Emma Knowles & Lisa Featherby

Serves 4

Eggplant parma jaffles

Ingredients

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 parmesan, finely grated (¼ cup)
12 basil leaves, torn

Sugo

1 tbsp extra-virgin olive oil
½ small onion, finely diced
1 garlic clove, finely chopped
60 ml passata (¼ cup)
1 tsp rosemary, coarsely chopped

Method

Main

1
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.
2
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.
3
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.