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    Grana PadanoCold finger food

    Baked aubergine with prosciutto, raw meat, tomato sauce and capers

    4 people
    T230 min
    Chef Frank Oehler

    Ingredients

    • 1 big aubergine
    • 10 -15 slices Prosciutto di San Daniele or Parma
    • 100 g flour
    • 100 ml olive oil
    • 50 g of thinly chopped shallots
    • 100 g grated Grana Padano
    • Rosemary, a pinch of curry
    • Sugo di pomodoro:
    • 500 ml tomato passata
    • 500 g fresh tomatoes
    • 150 g onions
    • 100 g celery
    • 100 g mushrooms
    • 200 g cherry tomatoes
    • 1 fresh chilli
    • A little sugar
    • Thyme, garlic, salt & pepper to taste
    • Caper berries:
    • 1 glass large capers
    • 200 g breadcrumbs
    • 50 g Grana Padano
    • Tartate (optional):
    • 500 g tender veal
    • 1 teaspoon mustard
    • Salt & pepper
    • 25 g small capers
    • Juice of 1 lemon
    • 2 egg yolks

      Preparation

      STEP 1

      For the sugo:
      Fry the chopped onions, sliced celery, mushrooms, chili and thyme with a little olive oil.
      Add the tomato passata. Sprinkle a pinch of sugar and season with salt and pepper to taste. Bring to the boil then simmer until it reduces to about a third.       Quarter the cherry tomatoes and fold them gently into the tomato sauce.

      STEP 2

      For the fried caper berries:
      Mix the breadcrumbs with the grated Grana Padano. Toss the capers in this mixture. Then fry golden brown.

      STEP 3

      For the aubergine:
      Peel and slice the aubergine. Sprinkle with salt and leave on kitchen paper for about 10-20 min. Place the slices in a bowl then sprinkle some sugar and curry on them.
      Mix flour and Grana Padano (1 to 1) and coat the slices of aubergine. Fry in the olive oil and rosemary until golden (medium heat).

      STEP 4

      For the tartare:
      Mix all the ingredients together and check for seasoning.

      (NB: for vegetarians, omit the ham and meat and serve with baked potatoes or pasta…..)

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