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Using up Salsa di Noci
101 ideas for dinner tomorrow, from 14p to 97p per portion, most around the 50p mark

I made this for DD2 recently and it came out pretty well, although rather salty. The basic recipe is another one from The Silver Spoon

Edit 17Jun15 – I made this again and left out all seasoning and it was still quite salty enough, so I would recommend that you use no salt


I changed it around a bit, leaving out a couple of eggs poured over the top, and adding breadcrumbs in the layers, and mixed in with the parmesan on the top to make it a crispier topping. So this is my version of a classic Italian dish

2 aubergines, Aldi 49p each, 98p
a tin of tomatoes, 31p
3 tbslp oil, Aldi 98p/litre, 4p
25g parmesan, Aldi £2.69/200g, 34p
100g mozzarella, Aldi 43p
100g breadcrumbs, 45p/800g loaf, 6p
4 x 200g potatoes, Aldi £1.59/2.5kg, 51p
Serves 4
Total cost £2.67, 67p a serving

per serving, 417 cals, 60g carb, 20g fat, 18g protein, 8g fibre

We need to remove some of the moisture from the aubergine or the finished dish will be watery. Slice the aubergine thinly across the width or down the length, whichever you prefer. Salt them generously and leave in a colander for an hour if you can stand it, or half an hour at least. Rinse them well and pat dry.

Now cook them in a frying pan in a bit of the oil until really soft, this process also removes moisture. You will probably need to cook them in batches. Be mean with the oil, they will soak up as much as you give them, but can taste too oily if you use lots.

Slice the mozzarella, grate the parmesan and put the breadcrumbs in a small dish.

Now, using a small to medium sized oven-proof dish, layer up. Put a few tblsps of the tomatoes in the bottom, top with a few slices of aubergine, a few slices of mozzarella a sprinkle of breadcrumbs and a sprinkle of parmesan. Repeat until everything is used up. Top with parmesan and breadcrumbs.

Bake in a medium oven for 30 minutes. If you have a microwave, half cook the potatoes in there, rub with oil and salt and finish in the oven with the Parmigiana for a nice oven baked flavour.

Just like this, this tastes lovely.

I seasoned the tomatoes and I think that’s why it tasted too salty, so have left out any seasoning here. If you have any, add some fresh basil  leaves in the layers. Similarly, if you have any,  serve with  fresh salad leaves and crusty bread.

 

 

 

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Using up Salsa di Noci
101 ideas for dinner tomorrow, from 14p to 97p per portion, most around the 50p mark
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