Aubergine Napoleon

Ingredients for Aubergine Napoleon

• 3 medium aubergines (2 1/2 to 1.4kg total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds

• Sea salt for sprinkling

• 1/4 cup Basil Pesto

• 1/2 cup extra-virgin olive oil

• 6 cloves garlic, finely chopped

• Juice of 3 lemons

• 120ml plain flour

• 2 egg whites, beaten

• 220g panko (Japanese breadcrumbs)

• 2 tablespoons grated Parmigiano-Reggiano cheese

• 2 tablespoons dried parsley

• 1/2 teaspoons freshly ground black pepper

• Corn oil for frying

• 725ml Mutabal

• 8 plum tomatoes, chopped

• 1 medium red onion, chopped

• 7 tablespoons Basil Pesto

• Juice of 2 lemons

• 180ml extra-virgin olive oil

• Pinch sea salt

Arrange the aubergine slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.

In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the aubergine to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.

Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 240ml water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.

Spread a sheet of waxed paper on a clean work surface. Working with one slice of aubergine at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the aubergine and place on the waxed paper. Repeat with the remaining aubergine slices.

Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the aubergine slices until golden, turning once, 3 to 5 minutes. Do not crowd the pot. Using a slotted spoon, transfer the aubergine slices to a paper towel-lined platter to drain.

Place an aubergine slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second aubergine slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining aubergine slices and baba ghanouj to make eight to ten aubergine stacks.

Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.