Page 64 - E-CookBook Healthy Future

Local food
Grilled aubergine slice with Parma ham
Quick and easy to prepare dish.
Less time using machinery equals lesser energy consumption.
Ingredients for 4:
. For the aubergines:
300g aubergine
olive oil
. For the paste:
50g pine nuts
50g sundried tomatoes in oil
30g anchovies in oil, from
sustainable sources
90g extra virgin olive oil
50g fresh basil
70g Parma ham
125g ball of mozzarella cheese
HEALTHY FOOD CHOICES FOR A SUSTAINABLE FUTURE – HEALTHY FUTURE
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0,43
Emissions
(g per kg food)
Equivalent
to 1,85 km
by car
Preparation
For the aubergines:
1. Slice the aubergine lengthways into ½cm-thick slices, trimming the skin from the outer
pieces to give you flat finishes on both sides and then brush them with 2 tablespoons
of olive oil.
2. Heat a griddle pan over a high heat and, once hot, griddle the aubergine slices for 3
minutes on each side, until char-marked and tender. Set aside.
For the paste:
1. Toast the pine nuts in a dry frying pan, then transfer to a food processor with the sundried
tomatoes, anchovies and 1½ tablespoons of extra virgin olive oil. Pick in the basil leaves.
2. Blitz until you have a spreadable paste, then season with black pepper and pulse again
to combine.
For the parma ham:
1. Preheat the oven at 160 degrees C.
2. Place the the parma ham slices on a baking tray covered with baking paper. Put another
baking paper on top of the slices.
3. Roast the parma ham in the oven for about 35 minutes until they are crispy.
A tip: You can prepare the roasted parma ham slices the day before, it gives more taste to it.
Assembling:
1. Spread on top of the grilled aubergine slice a little sundried tomato paste.
2. Tear the mozzarella into bite-sized pieces, then place 3 pieces on the aubergine slice.
3. Lay a slice of roasted parma ham leaning on each mozzarella piece.
4. Add a little of olive oil on top and you can decorate with edible flowers.
5. Serve immediately.
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