Every month we will share a different Coppi recipe for you to try at home! This month we have introduced some new dishes to our menu which we are really excited about, including this delicious Eggplant Parmigiana Fritti, Smoked Tomato Pesto & Balsamic.
Why not give this recipe a go at home and post your image to our social media sites with the #Coppilicious. We'll pick the best each month and the winner can come enjoy a meal for two on us!
Eggplant Parmigiana Fritti, Smoked Tomato Pesto & Balsamic
(serves 4 as a starter)
For the Smoked Tomato Pesto
300g Sundried Tomatoes
1 Tb Sp Smoked Paprika
150g Toasted Pine Nuts
Squeeze of Lemon Juice
Salt & Pepper To Taste
Enough Extra Virgin Olive Oil to Bind
Drain the tomatoes & place in a tall jug along with the smoked paprika, pine nuts & season lightly.
Blend slowly adding the oil until a pesto is achieved.
Season to taste & finally add the lemon.
Eggplant Parmigiana Fritters
2 Aubergine, Sliced Thinly Into Rings & Salted Overnight
300mls Tomato Base Sauce
150g Grated Mozzarella
100g Grated Parmesan
12 Basil Leaves
Salt & Pepper To Season
Prepare the aubergines a day in advance where possible then chargrill to lightly bar mark the next day.
Grease & Line a small 8’’x8’’ tray with a little oil and greaseproof paper.
Layer the aubergines slightly overlapping each other as you would for lasagne.
Spoon over half the tomato sauce to cover the aubergines.
Sprinkle generously with grated parmesan and mozzarella and add basil leaves.
Season each layer lightly and then bake while pressing gently with another sheet of greaseproof and tray @170c.
Allow to cook until fully softened before removing from the oven and pressing in the fridge (Approx 40-50 mins)!
Once cold and fully set cut into 4 pieces before flouring, eggwashing and breadcrumbing.
Allow to chill until firm in the fridge until required.
Once required heat a generous amount of olive oil until hot before adding the fritters and allowing to cook until golden brown on each side. (Approx 3-4 mins each side).