The mash-up you didn’t know you needed. Crispy jacket potatoes stuffed with layers of rich, melty aubergine parmigiana goodness. Feels like big time comfort food, but it’s a little bit nourishing too.
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Serves
4
Baking Potato
Aubergine
Butter
Plain Flour
Milk
Bay Leaf
Nutmeg (optional)
Parmesan
Mozzarella
Garlic Clove
Fresh Basil
Chopped Tomatoes
Olive Oil
Serves
4
Baking Potato
Aubergine
Butter
Plain Flour
Milk
Bay Leaf
Nutmeg (optional)
Parmesan
Mozzarella
Garlic Clove
Fresh Basil
Chopped Tomatoes
Olive Oil
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Step 1.
Heat the oven to 180°C.
Step 2.
Rub the potatoes in olive oil, salt and pepper then wrap them individually in tin foil and pop them on a baking tray. Slide into the top shelf of the oven for 1 hr then take off the foil and cook for another 15 mins until crisp.
Step 3.
Dice the aubergine and add to another baking tray. Toss with a glug of olive oil and season with salt and pepper. Slide into the oven, below the potatoes, to roast for 25 mins under tender.
Step 4.
Meanwhile, melt the butter in a large pan set over a medium heat until foamy and nutty. Add the flour and cook it out for a couple of minutes. Gradually add in the milk whilst whisking constantly until you have a smooth sauce. Add the bay leaf and grate in the nutmeg, if using, then simmer for a few minutes until thickened. Grate in half of the Parmesan and tear in the mozzarella, then give it a good stir and season with salt and pepper to taste.
Step 5.
Finely mince the garlic and basil stalks – reserving the leaves for later. Heat a shot of olive oil in a new pan set over a medium heat then add the garlic and basil stalks. Cook for a couple of minutes then tip in the canned tomatoes and season with salt and pepper. Bring to a simmer then tear the basil leaves (save a few for garnish) and stir them through the sauce. Remove from the heat.
Step 6.
Remove the baked potatoes from the oven. Heat the grill. Cut a cross into each potato and push the skin outward to open it up. Add a pat of butter, if you like, then season with salt and pepper and use a fork to mash the potato until smooth.
Step 7.
Top each potato with a handful of roasted aubergine, then spoon over the tomato sauce. Add a layer of the cheese sauce then grate over the rest of the Parmesan.
Step 8.
Slide the potatoes under the grill and cook until bubbling and golden. Serve with a few extra basil leaves and a crack of black pepper.
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