Eggplant Dumplings Alla Parmigiana

If you like melanzane alla parmigiana, this dish tastes just like the Italian classic but in dumpling form. The dumplings are gloriously rich and cheesy and yet somehow incredibly light.

You can make the sauce ahead and keep it in the fridge for up to 3 days, or in the freezer for 1 month. The dumpling mix can be made up to a few hours in advance and chilled, ready to roll into balls and sear. Serve with spaghetti, rice, or some sauteed greens as a side.

Ingredients

• 1 1/4 cups / 90gm fresh breadcrumbs (preferably sourdough)
• 4 aubergines (eggplants) roughly cut into 1 inch or 2 1/2cm cubes (12cups/1kg)
• ½ cup + 2 tbsp / 150ml olive oil, plus a little extra for shaping
• 6 tbsp / 100g ricotta
• 2 ½ oz / 75g Parmesan, finely grated, plus a little extra to serve
• ½ cup / 10g parsley, finely chopped
• 1 egg plus 1 yolk
• 1 1/2 tbsp white flour
• 6 garlic cloves, crushed
• ¾ cup / 15g basil leaves, roughly chopped
• 1 1/2 x 400g tins of peeled plum tomatoes, blitzed until smooth (2 1/2 cups / 600g)
• 1 1/2 tsp tomato paste
• 1 1/2 tsp superfine sugar
• 1/4 tsp chile flakes
• 3/4 tsp paprika
• 2 tsp fresh oregano leaves, finely chopped
• 1 2/3 cups / 400ml water
• 1/3 cup / 45g pitted Kalamata olives, roughly chopped or torn in half
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 350F / 160C. Spread the breadcrumbs on a baking tray and bake for 12 minutes, until lightly browned and dried out. Set aside to cool and turn the oven temperature up to 450F / 220C.
2. On a large, parchment-lined tray, toss the aubergines with 5 tbsp / 75ml of oil, 1/2 tsp of salt and a good grind of black pepper. Spread out as much as possible and bake for 30 minutes, tossing halfway through, until golden brown.
3. Roughly chop the aubergines into a chunky mash, then transfer to a large bowl and refrigerate for 20 minutes, or until cool. Once cool, add the ricotta, Parmesan, parsley, egg, yolk, flour, breadcrumbs, a third of the garlic, ½ cup / 10g of the basil, 1/4 tsp of salt and a good grind of black pepper. Mix well, then with lightly oiled hands, shape the mixture into 16 golf-ball-sized dumplings, about 55g each, compressing them as you go so they hold together.
4. Put 2 tbsp of oil into a large non-stick frying pan on a medium-high heat. In two batches, fry the dumplings for 3-4 minutes, turning them until golden-brown all over. Adjust the heat if they’re browning too much. Add another 1 tbsp of oil and fry the remaining dumplings in the same way. Transfer to a plate and set aside.
5. Preheat the oven to 400F / 180C.
6. Put the remaining 2 tbsp of oil into a large sauté pan on a medium-high heat. Add the remaining garlic and cook for 1 minute until fragrant, then add the tinned tomatoes, tomato paste, sugar, chilli flakes, paprika, oregano, 1 tsp of salt and a good grind of black pepper and cook for 8 minutes or until thickened slightly, stirring occasionally.
7. Pour 400ml of water, bring to a simmer, then lower the heat to medium and simmer for another 10 minutes.
8. Pour the sauce into a medium baking dish, top with the dumplings and bake for 20 minutes, until bubbling. Remove from the oven, scatter over the olives, the remaining basil and a grating of Parmesan, and serve.

Total Time: 2.5 hours
Serves: 4

Source: Ottolenghi Flavor by Yotam Ottolenghi, Ixta Belfrage, Tara Wigley

If you’re looking for a little something sweet, be sure to check out this nutrient-dense Buckwheat Almond Thumbprint Cookies recipe.