Name: Eggplant parma jaffles
Yield: 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; 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

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.

Styling by Lisa Featherby

Styling by Emma Knowles

Profile Claire Delmar