This easy and delicious Charred Aubergine Parmigiana by Jamie Oliver is a perfect summer dish. With crispy breadcrumb coating, melted mozzarella, and juicy tomatoes, it’s a simple and nutritious meal. You can easily swap ingredients to suit your taste, making it a flexible and satisfying choice for any occasion!
Ingredients Needed
- 1 large aubergine (400g / 14oz)
- 300g (10.5oz) ripe mixed-colour cherry tomatoes
- 2 cloves of garlic
- 1 bunch (30g / 1oz) of fresh basil
- 1 large free-range egg
- 30g (1oz) Parmesan cheese or vegetarian hard cheese
- 100g (3.5oz) breadcrumbs
- Olive oil
- 30g (1oz) plain flour
- 1 x 125g (4.4oz) ball of buffalo mozzarella cheese
- 1 pinch of dried chilli flakes
- Extra virgin olive oil
How To Make Vegetarian Charred Aubergine Parmigiana
- Preheat the griddle: Preheat your griddle to medium heat.
- Prepare the aubergine: Trim and cut the aubergine lengthways into four 2cm-thick slices (about 0.8 inches). Season the slices with sea salt and place them on the griddle. Cook for 5 minutes, or until charred, turning halfway through.
- Prepare the toppings: Halve the cherry tomatoes, peel and finely slice the garlic, and pick the basil leaves.
- Prepare the coating: Beat the egg in a shallow bowl. In a second bowl, finely grate the Parmesan, add the breadcrumbs, and a splash of olive oil. Mix everything well.
- Coat the aubergine: Dust the aubergine slices with flour, then dip them into the egg, allowing any excess to drip off. Coat them in the cheesy breadcrumb mixture, pressing the crumbs on to ensure they stick. Place the coated aubergine on the griddle and cook for 5 minutes, or until golden and crisp, turning halfway. Tear the mozzarella over the aubergine slices, sprinkle with dried chilli flakes, cover with the basting dome, and cook for another 2 minutes, or until the cheese is melted and gooey.
- Cook the tomatoes: Meanwhile, place the tomatoes on the other side of the griddle. Season and cook for 5 minutes, adding the garlic and a splash of oil halfway through.
- Serve: Spoon the cooked tomatoes onto two plates, top with two slices of aubergine, scatter over the fresh basil leaves, and drizzle with extra virgin olive oil. Enjoy your delicious charred aubergine parmigiana!
Recipe Tips
- Grill the aubergine properly: Make sure the aubergine slices are well-seasoned and charred on both sides for the best smoky flavor. Don’t rush this step!
- Press the breadcrumbs on: After dipping the aubergine in egg, take extra time to press the cheesy breadcrumbs onto the slices. This ensures a crispy, golden crust.
- Season your tomatoes: Don’t forget to season the tomatoes well while they cook. A little salt, pepper, and olive oil will bring out their natural sweetness.
- Let the aubergine rest: After cooking, allow the aubergine to rest for a couple of minutes before serving. This helps the flavors settle and the cheese to firm up slightly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Charred Aubergine Parmigiana cool to room temperature. Then, cover it and store it in the fridge for up to 3 days.
- Freeze: Allow the dish to cool, then wrap it tightly in plastic wrap or foil and store it in the freezer for up to 1 month. When ready to eat, thaw in the fridge overnight before reheating in the oven.
- Reheat: Preheat the oven to 180°C (350°F). Place the aubergine parmigiana on a baking tray, cover with foil, and heat for 15-20 minutes, until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 163g)
- Calories: 537
- Total Fat: 29.3g
- Saturated Fat: 13.7g
- Total Carbohydrate: 42g
- Dietary Fiber: 9.9g
- Sugars: 11.7g
- Protein: 29.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Shepherds Pie
- Jamie Oliver Vegetarian Enchiladas
- Jamie Oliver Vegetarian Cottage Pie
- Jamie Oliver Vegetarian Lasagna
Jamie Oliver Vegetarian Charred Aubergine Parmigiana
Description
This easy and delicious Charred Aubergine Parmigiana by Jamie Oliver is a perfect summer dish. With crispy breadcrumb coating, melted mozzarella, and juicy tomatoes, it’s a simple and nutritious meal. You can easily swap ingredients to suit your taste, making it a flexible and satisfying choice for any occasion!
Ingredients
Instructions
- Preheat the griddle: Preheat your griddle to medium heat.
- Prepare the aubergine: Trim and cut the aubergine lengthways into four 2cm-thick slices (about 0.8 inches). Season the slices with sea salt and place them on the griddle. Cook for 5 minutes, or until charred, turning halfway through.
- Prepare the toppings: Halve the cherry tomatoes, peel and finely slice the garlic, and pick the basil leaves.
- Prepare the coating: Beat the egg in a shallow bowl. In a second bowl, finely grate the Parmesan, add the breadcrumbs, and a splash of olive oil. Mix everything well.
- Coat the aubergine: Dust the aubergine slices with flour, then dip them into the egg, allowing any excess to drip off. Coat them in the cheesy breadcrumb mixture, pressing the crumbs on to ensure they stick. Place the coated aubergine on the griddle and cook for 5 minutes, or until golden and crisp, turning halfway. Tear the mozzarella over the aubergine slices, sprinkle with dried chilli flakes, cover with the basting dome, and cook for another 2 minutes, or until the cheese is melted and gooey.
- Cook the tomatoes: Meanwhile, place the tomatoes on the other side of the griddle. Season and cook for 5 minutes, adding the garlic and a splash of oil halfway through.
- Serve: Spoon the cooked tomatoes onto two plates, top with two slices of aubergine, scatter over the fresh basil leaves, and drizzle with extra virgin olive oil. Enjoy your delicious charred aubergine parmigiana!
Notes
- Grill the aubergine properly: Make sure the aubergine slices are well-seasoned and charred on both sides for the best smoky flavor. Don’t rush this step
- Press the breadcrumbs on: After dipping the aubergine in egg, take extra time to press the cheesy breadcrumbs onto the slices. This ensures a crispy, golden crust.
- Season your tomatoes: Don’t forget to season the tomatoes well while they cook. A little salt, pepper, and olive oil will bring out their natural sweetness.
- Let the aubergine rest: After cooking, allow the aubergine to rest for a couple of minutes before serving. This helps the flavors settle and the cheese to firm up slightly.
Jamie Oliver Vegetarian Charred Aubergine Parmigiana