RECIPE

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!

 
 
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Eggplant Parmigiana Fritti, Smoked Tomato Pesto & Balsamic

(serves 4 as a starter)

For the Smoked Tomato Pesto

Ingredients:

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

 

Method:

  1. Drain the tomatoes & place in a tall jug along with the smoked paprika, pine nuts & season lightly.

  2. Blend slowly adding the oil until a pesto is achieved.

  3. Season to taste & finally add the lemon.

 

 Eggplant Parmigiana Fritters

 

Ingredients 

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

 

Method

  1. Prepare the aubergines a day in advance where possible then chargrill to lightly bar mark the next day.

  2. Grease & Line a small 8’’x8’’ tray with a little oil and greaseproof paper.

  3. Layer the aubergines slightly overlapping each other as you would for lasagne.

  4. Spoon over half the tomato sauce to cover the aubergines.

  5. Sprinkle generously with grated parmesan and mozzarella and add basil leaves.

  6. Season each layer lightly and then bake while pressing gently with another sheet of greaseproof and tray @170c.

  7. Allow to cook until fully softened before removing from the oven and pressing in the fridge (Approx 40-50 mins)!

  8. Once cold and fully set cut into 4 pieces before flouring, eggwashing and breadcrumbing.

  9. Allow to chill until firm in the fridge until required.

  10. 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).