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Roast Aubergine Slices, Tomatoes, Basil & Grana Padano with Sautéed Prawns

20 minutes
to cook

[object Object]GRANA PADANO SPONSORED RECIPE COLLECTION
Alex Mackay, cook, teacher, writer, and food lover serves up a collection of his recipes made for sharing showing the versatility of Grana Padano PDO cheese. With lite bites to quick pasta: brunch to supper standbys you can find recipes for every occassion this Easter.

This dish is inspired by Don Alfonso laccarino, who was my boss during a wonderful time spent in the South of Italy. During that long summer, I practically lived on aubergines and tomatoes from his "farm-Punta Campanella". What he modestly called his farm is the most glorious place, on a hilltop, overlooking Capri. An olive grove surrounded by tomatoes, aubergines, courgettes, lemons, figs and basil; everything that fills a Mediterranean kitchen with sunshine. The layered aubergine in this recipe is based on a dish we'd often eat for staff dinner, one that is fun to prepare and tastes divine. The prawns also have a link to an Italian Chef who I met more recently. Danilo Cortellini showed me how to use Grana Padano as a seasoning in place of salt. This is a genius idea that offers a light finishing touch to the fried prawns. The layered aubergine can be served cold or warmed slightly so that the cheese mixture just starts to run and mingle with the prawn juices on the plate.

Serves 2 Preparation time: 45 minutes; Cooking time: 20 minutes; Difficulty: Moderate

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  • method
  • Ingredients

Method

1. Pre-heat your oven to 220ºc / Gas 7 / Rack Position Upper Middle Shelf.
2. Start with the aubergine. Cut the green top off. Cut the aubergine in half lengthways. With the flat side down, slice each half into three lengthways. Line a baking sheet with a reusable non-stick mat. This is vital, the aubergine slices will glue themselves to an unlined tray as they cool.
3. Lay the aubergine slices flat on the lined tray. Get a small bowl. Add the 2 tbsp extra virgin olive oil and balsamic vinegar. Season with salt, sugar and freshly ground black pepper. Brush the aubergine slices on both sides with 2/3 of this mixture. Bake for 12-15 minutes until lightly browned. Take the aubergine slices out of the oven. Brush them with the remaining balsamic mixture. Leave the oven on.
4. While the aubergine bakes, slice each tomato into 6 lengthways. Put the slices onto a plate. Sprinkle with salt then let them sit until you need them to intensify their flavour.
5. Get a medium sized bowl, add the mascarpone and Grana Padano. Add plenty of freshly ground black pepper. Mix together.
6. Do the following work on the aubergine's baking tray. Cover four slices of the cooked aubergine first with a spoonful of the cheese mix, a slice of tomato and 1 large or 2 smaller basil leaves. Repat this twice on each slice. Grate a little Grana Padano over the top. Use a sturdy spatula to put 2 of these stacked slices on top of the other 2. Finally, put the remaining emply slices of aubergine on top. Press down firmly so that they stick together. Have a look at the video reel, this is much easier than it sounds.
7. Heat a frying pan with 1 tbsp extra virgin olive oil. Add the prawns, fry them for 1 minute until they go pink then turn them over. Add the tomato, chilli, garlic, 2 tbsp more extra virgin olive oil. Season with Grana Padano. Take the pan off the heat. Add the basil. Toss to combine.
8. Either serve them cold or bake the stacked aubergines for 3-4 minutes until the cheese just starts to run. Use a sturdy fish slice or spatula to transfer the aubergines to plates. Spoon the prawns and sauce over the top.

Ingredients

1 small, very firm aubergine
2 tbsp extra virgin olive oil, plus 3 tbsp for the prawns
1 tbsp balsamic vinegar
2 very ripe, large, preferably plum tomatoes
150g mascarpone
100g finely grated Grana Padano PDO
8-12 large basil leaves
The Prawns
6 tiger prawn tails
1 small mild chilli, de-seeded and finely sliced
2 garlic cloves, peeled and finely sliced
4 tbsp sliced basil leaves
Grana Padano PDO to taste
Salt, caster sugar, freshly ground black pepper, to taste

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