Ottolenghi’s Eggplant Dumplings Alla Parmigiana: Indulgent Bliss
Indulge in the luxurious taste of Ottolenghi’s Eggplant Dumplings Alla Parmigiana, a mouthwatering dish that combines rich flavors and a comforting texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups tomato sauce
- 1 teaspoon black pepper
- 1 tablespoon fresh basil, chopped
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes, then rinse and pat dry.
- In a bowl, combine the flour, salt, egg, and grated Parmesan to form a dough.
- Shape the eggplant into dumplings using the dough and place them on a baking sheet.
- Cover the dumplings with tomato sauce and sprinkle additional Parmesan on top.
- Bake for 30-35 minutes or until golden brown.
Notes
- Serve with extra basil and cheese on top.
- These dumplings can be made ahead of time and stored in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Eggplant, Dumplings, Parmigiana, Ottolenghi