This makes a hearty and satisfying vegetarian main course. Fried aubergines are layered with spinach and courgettes, then covered with a rich cheese and chive sauce and baked in the oven. Serve with a lightly dressed green salad, warm crusty bread and a large glass of Barolo.
preparation time 50 minutes, plus 30 minutes’ salting the aubergines
cooking time 60 to 70 minutes
serves 4
Ingredients
3 aubergines, thinly sliced
125ml (4 fl oz) olive oil
175 g (6 oz) onions, finely chopped
3 garlic cloves, crushed
750 g (11⁄2 lb) fresh spinach, washed
a pinch of freshly grated nutmeg
250 g (8 oz) courgettes, peeled and thinly sliced
40 g (11⁄2 oz) butter
40 g (11⁄2 oz) plain flour
450 ml (15 fl oz) milk
75 g (3 oz) fresh Parmesan cheese, grated
1 egg yolk
3 tablespoons chopped fresh chives
salt and freshly ground black pepper
1 Put the aubergine slices on kitchen paper, sprinkle with salt and leave for 30 minutes.
2 Preheat the oven to 180°C, 350°F, gas mark 4. Drain off the liquid from the aubergines and rinse under cold running water, then pat the aubergines dry with kitchen paper.
3 Heat half the oil in a large frying pan, add the aubergine slices (you will probably have to cook them in batches) and cook briefly on both sides until lightly browned. Remove from the pan and set aside.
4 Heat the remaining oil in the pan, add f the onions and garlic and cook gently for 5 minutes, until softened but not coloured. Add the spinach, season with salt, pepper and the nutmeg and cook for 2 minutes, until wilted. Drain off any liquid.
5 Lightly grease a casserole dish. Arrange a third of the aubergine slices in it, top with half the spinach and then half the courgettes. Repeat these layers once more and finish with a layer of aubergine.
6 Melt the butter in a pan, add the flour and cook over a gentle heat until it has a sandy texture. Slowly whisk in the milk and bring the sauce to the boil. Cook gently for 1 minute, then remove from the heat.
7 Stir the grated Parmesan, egg yolk and chives into the sauce and season to taste with salt and pepper.
8 Pour the sauce over the vegetables and bake for 25–30 minutes, until bubbling and golden brown.
It’s well worth devoting a little time and effort to salting and rinsing the aubergines before frying them. This will ensure that the flesh remains firm and free from any bitterness.