Right now aubergine is in season in the UK so its a great time to make a favourite in our house Melanzane Parmigiana.  Check out this exclusive Mumzine recipe from Dalziel Douglas from The Black Douglas Coffee House.  This recipe Serves 6.

Ingredients:

• 4 x large aubergines
• 2 x tins chopped tomatoes
• Hunk of parmesan
• Hunk of mozzarella – preferably buffalo
• Hunk of smoked mozzarella
• A bunch of fresh thyme and basil
• Plenty of olive oil
• Salt, pepper
• Pine nuts to finish
• Garlic
• Onion
• Honey or maple syrup

This a great dish for a spread or if you are entertaining vegetarians.  You can get english aubergines at the moment which are delicious and are variegated in colour.

Instructions:

• Preheat oven to 220 °C
• First chop your aubergines into thick slices. drench in olive oil and roast in a hot oven until soft and golden round the edges. Remove from oven when cooked.
• Reduce the heat of oven to 180 °C.
• In the mean time prepare your tomato sauce. Chop and saute your onion and then your garlic (being careful not to burn either).
• Add your tomatos and bring to the boil. Reduce heat to a simmer, add big slosh of olive oil, maple syrup, salt and pepper and simmer for 20 minutes.
• Pour sauce over aubergines.
• Add chopped up mozzarella and grated or shaved parmesan, fresh thyme, mix well, and put into oven for half an hour.
• Remove from oven, shower in shaved parmesan and torn basil and serve with a herby green salad and crusty bread.