Virtual Cookalong with Jock Zonfrillo and Nazeem Hussain

Collect your ingredients and get your workmates together (or go solo) for A Taste of Harmony’s virtual celebrity cookalong.

Join Masterchef judge and renowned chef Jock Zonfrillo on screen as he shows his take on Eggplant Parmigiana Jaffle.

Recipe

Ingredients
2 very LARGE eggplants or 4 x small (approx 1 kg)
80 g Providore Tomato & Basil Paste
160g Leggos Providore Tomato & Chilli Pasta Sauce
350g smoked scamorza cheese (substitute with mozzarella)
1 bunch basil
Salt
Black pepper
Extra virgin olive oil (E.V.O.O.)
Soft lightly salted butter
4 slices of Wonder White sandwich bread

Equipment
Jaffle maker or any sandwich press Microwave
Large food-safe container
Knife
Vegetable peeler
Cutting board
2 medium bowls, to mix ingredients Large microwave-safe plate
Pair of tongs
2 plates, to serve
1 Jock Zonfrillo

Directions
Peel eggplant and slice approximately 1/2cm thick and place in a large food-safe container.

Using a 2% ratio (20g salt for a kilo of peeled and sliced eggplant), salt each slice on one side and stack them on top of each other as if it was whole again.

Put the lid on and leave it at room temperature overnight.

Turn on the jaffle maker to pre-heat.

Remove your pre-sliced eggplant and completely squeeze out all the liquid.

Place in a bowl, drizzle with E.V.O.O. and black pepper and mix well.

Lay slices on a large plate and microwave for 3 minutes on high.

Remove from the microwave, place on a cutting board and slice the eggplant into 1/2cm strips.

Place in a hot jaffle maker, close the lid and cook for 4 minutes.

Remove and set aside.

In a small bowl, mix together 80g of tomato paste with 160g of tomato sauce, mix well and set aside.

Slice smoked scamorza as thinly as possible and set aside.

Place 4 slices of bread on your cutting board and butter each slice on one side.

Using 1 dessert spoon, add the sauce mixture onto 2 of the buttered slices, followed by a layer of eggplant strips.

Tear 2 large leaves of basil and place on top of your bread and cover with sliced scamorza, leaving at least 1 cm around the edges clear of cheese. Season lightly with salt, heavily with black pepper and repeat another two times. Place the other slices of bread on top and butter the outside of the top slice.

Place in jaffle maker, buttered slice down. Butter the top and close the lid. Cook until caramelised and golden.

[marianvandaalen]

I just found this video. They're having so much fun! I'm definitely going to try this, even though I don't have a microwave or jaffle maker - I'll improvise. And such a shame that the last item on the 'Equipment list' is no longer available!
Thank you Jock for all the love you have sprinkled into this world. ❤

[antbrown]

I loved watching this but it is so sad. Jock felt like family, he wasn’t and I didn’t know him but he felt like family and brought joy to my life. ❤