This delicious Charred Aubergine Parmigiana by Jamie Oliver is a quick and easy dish perfect for any barbecue. With crispy, golden aubergine slices melted mozzarella, and juicy tomatoes, it’s a simple yet flavorful meal. You can easily adjust the ingredients to suit what you have in your kitchen.
Ingredients Needed
- 1 large aubergine (400g / 14 oz)
- 300g (10.5 oz) ripe mixed-colour cherry tomatoes
- 2 cloves of garlic
- 1 bunch (30g / 1 oz) of fresh basil
- 1 large free-range egg
- 30g (1 oz) Parmesan cheese or vegetarian hard cheese
- 100g (3.5 oz) breadcrumbs
- Olive oil
- 30g (1 oz) plain flour
- 1 x 125g (4.4 oz) ball of buffalo mozzarella cheese
- 1 pinch of dried chilli flakes
- Extra virgin olive oil
How To Make Charred Aubergine Parmigiana
- Preheat the Griddle: Preheat the griddle to medium heat.
- Prepare the Aubergine: Trim and cut the aubergine lengthways into four 2cm (¾-inch) thick slices. Season with sea salt and place on the griddle to cook for 5 minutes, or until charred, turning halfway.
- Prep the Tomatoes and Garlic: Halve the tomatoes, peel and finely slice the garlic, and pick the basil leaves.
- Prepare the Coating: Beat the egg in a shallow bowl. Grate the Parmesan into a second bowl, mix in the breadcrumbs, and add a splash of olive oil.
- Coat the Aubergine: Dust the aubergine slices with flour, dip in the egg, and coat in the cheesy breadcrumbs. Press them on well.
- Griddle the Aubergine: Place the breaded aubergine slices on the griddle and cook for 5 minutes until golden and crisp, turning halfway. Tear over the mozzarella, sprinkle with chilli flakes, cover with the basting dome, and cook for another 2 minutes until the cheese is melted.
- Griddle the Tomatoes: Place the tomatoes on the griddle, season, and cook for 5 minutes. Add garlic and a splash of oil halfway through.
- Assemble and Serve: Spoon the tomatoes onto two plates, top with two slices of aubergine, scatter over basil leaves, and drizzle with extra virgin olive oil.
Recipe Tips
- Griddle at the right temperature: Make sure your griddle is at medium heat. If it’s too hot, the aubergine will burn before cooking through.
- Press the breadcrumbs on well: After dipping the aubergine slices in egg, press the breadcrumb mixture firmly onto each slice for an even, crispy coating.
- Don’t overcrowd the griddle: Give the aubergine slices and tomatoes enough space on the griddle. This helps them cook evenly and get a nice char.
- Let the aubergine rest: After cooking, let the aubergine slices sit for a minute before assembling. This helps keep them crisp and firm.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Charred Aubergine Parmigiana cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat the parmigiana in a frying pan over low heat. Cover with a lid to help retain moisture and heat for about 5 minutes, checking often.
Nutrition Facts
Serving Size: 1 serving
- 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 Chilli Con Carne Meatballs
- Jamie Oliver Potato, Parmesan & Sage Röstis with Beef Bourguignon
- Jamie Oliver Slow-Cooker Turkey Crown
- Jamie Oliver Slow-Cooker Chicken
Jamie Oliver Charred Aubergine Parmigiana
Description
This delicious Charred Aubergine Parmigiana by Jamie Oliver is a quick and easy dish perfect for any barbecue. With crispy, golden aubergine slices melted mozzarella, and juicy tomatoes, it’s a simple yet flavorful meal. You can easily adjust the ingredients to suit what you have in your kitchen.
Ingredients
Instructions
- Preheat the Griddle: Preheat the griddle to medium heat.
- Prepare the Aubergine: Trim and cut the aubergine lengthways into four 2cm (¾-inch) thick slices. Season with sea salt and place on the griddle to cook for 5 minutes, or until charred, turning halfway.
- Prep the Tomatoes and Garlic: Halve the tomatoes, peel and finely slice the garlic, and pick the basil leaves.
- Prepare the Coating: Beat the egg in a shallow bowl. Grate the Parmesan into a second bowl, mix in the breadcrumbs, and add a splash of olive oil.
- Coat the Aubergine: Dust the aubergine slices with flour, dip in the egg, and coat in the cheesy breadcrumbs. Press them on well.
- Griddle the Aubergine: Place the breaded aubergine slices on the griddle and cook for 5 minutes until golden and crisp, turning halfway. Tear over the mozzarella, sprinkle with chilli flakes, cover with the basting dome, and cook for another 2 minutes until the cheese is melted.
- Griddle the Tomatoes: Place the tomatoes on the griddle, season, and cook for 5 minutes. Add garlic and a splash of oil halfway through.
- Assemble and Serve: Spoon the tomatoes onto two plates, top with two slices of aubergine, scatter over basil leaves, and drizzle with extra virgin olive oil.
Notes
- Griddle at the right temperature: Make sure your griddle is at medium heat. If it’s too hot, the aubergine will burn before cooking through.
- Press the breadcrumbs on well: After dipping the aubergine slices in egg, press the breadcrumb mixture firmly onto each slice for an even, crispy coating.
- Don’t overcrowd the griddle: Give the aubergine slices and tomatoes enough space on the griddle. This helps them cook evenly and get a nice char.
- Let the aubergine rest: After cooking, let the aubergine slices sit for a minute before assembling. This helps keep them crisp and firm.
Jamie Oliver Charred Aubergine Parmigiana