Eggplant Milanese with Gnocchi & Mozzarella
with cherry tomato sauce, arugula & parsley- Gluten
- Tarwe
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
There's a new ingredient in your box! Taste the sunshine with Hello Buon Appetito: a rich blend of tomato, herbs and a hint of chili – perfect for adding extra flavour to any dish.
Ingredients
200 g
Gnocchi
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ piece
Eggplant
1 piece
Garlic
½ can
Tinned cherry tomatoes
20 g
Arugula
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
1.5 teaspoon
Ground paprika
½ sachet(s)
Sicilian-style herb mix
½ sachet(s)
Hello Buon Appetito
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
Not included in your delivery
1.5 tablespoon
Olive oil
100 milliliters
Water
½ teaspoon
Sugar
2 tablespoon
Flour
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Roughly chop the parsley, being sure to separate the stems and the leaves.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the parsley stems with the garlic and the Sicilian-style herbs for 1 minute.
- Deglaze with the tomatoes and half of the water (see pantry for amount).
- Add the Hello Buon Appetito and the sugar, then cover and allow to simmer over low heat until serving, stirring occasionally.
- Slice the eggplant into rounds of 1cm thickness and pat dry with kitchen paper.
- In a bowl, combine the flour with the paprika and the rest of the water. Season with salt and pepper.
- Transfer the panko to a deep plate.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Fry the gnocchi for 6 - 8 minutes or until golden-brown, then set aside under aluminum foil.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Coat the eggplant first with the batter and then with the panko.
- Fry for 2 - 3 minutes per side or until golden-brown.
- Transfer the eggplant to kitchen paper and season to taste with salt.
- Serve the sauce on deep plates, topped with the gnocchi and the arugula. Garnish with the cheese and drizzle with extra virgin olive oil as preferred.
- Top with the eggplant and drizzle with the crema di balsamico.
- Finish with the rest of the parsley.
