Jamie Oliver Aubergine Breadcrumbs

Jamie Oliver Aubergine Breadcrumbs

This delicious Jamie Oliver Aubergine Breadcrumbs recipe is a simple, cheesy, and comforting dish with a crispy breadcrumb topping. Grilled aubergine and courgette add a smoky depth, while fresh basil and rocket bring a bright contrast. Perfect for a quick vegetarian meal, you can swap courgettes for peppers or add extra mozzarella for more indulgence!

Ingredients Needed

  • 2 small courgettes (zucchini)
  • 1 small aubergine (eggplant)
  • 1 bunch (15g / ½ oz) fresh basil
  • 1 garlic clove
  • Olive oil
  • 1 x 400g (14 oz) tin of tomatoes
  • 75g (2.6 oz) mozzarella cheese
  • 50g (1.8 oz) dried breadcrumbs
  • 10g (⅓ oz) Parmesan cheese
  • 1 lemon
  • 1 tbsp extra virgin olive oil
  • 50g (1.8 oz) rocket (arugula)

How To Make Aubergine Breadcrumbs

  1. Preheat the grill: Set the grill to high heat and place a large baking tray on the top shelf.
  2. Prepare the vegetables: Trim the courgettes and aubergine, then slice them lengthways into ½ cm (¼-inch) pieces. Place in a bowl, sprinkle with sea salt, toss, and set aside.
  3. Make the tomato sauce: Pick the basil leaves and set them aside. Finely chop the basil stalks and garlic. Heat ½ tbsp of olive oil in a medium pan over medium heat. Add the garlic and basil stalks, then sauté for 2 minutes. Pour in half the tinned tomatoes (save the rest) along with the same volume of water. Cook for 10 minutes, stirring occasionally, until it thickens.
  4. Rinse and dry the vegetables: Rinse the courgette and aubergine to remove excess salt, then pat them dry with kitchen roll. Toss in a bowl with 1½ tbsp of olive oil and a pinch of salt and pepper.
  5. Grill the vegetables: Spread the vegetables in a single layer on the hot tray. Grill for 5 minutes until golden, then flip and grill for another 5 minutes. Work in batches if needed. Transfer to a bowl.
  6. Combine with the sauce: Taste and season the tomato sauce, then pour over the grilled vegetables. Tear in the basil leaves and mix well.
  7. Assemble the dish: Spread the mixture evenly on the tray. Tear over the mozzarella, sprinkle with breadcrumbs, and grate over the Parmesan.
  8. Grill until golden: Place under the grill for a few minutes until the cheese has melted and everything is bubbling.
  9. Prepare the salad: In a bowl, squeeze in the juice of half a lemon, add 1 tbsp extra virgin olive oil, and season with salt and pepper. Toss with the rocket.
  10. Serve: Divide the aubergine parmigiana onto plates and serve with the fresh rocket salad. Enjoy!
Jamie Oliver Aubergine Breadcrumbs
Jamie Oliver Aubergine Breadcrumbs

Recipe Tips

  • Salt the vegetables first: This helps draw out excess moisture, making the aubergine and courgettes firmer and less watery when cooked. Don’t skip this step!
  • Pat the veggies dry: After rinsing off the salt, make sure to dry them well with kitchen roll. This helps them grill properly and prevents sogginess.
  • Grill in batches if needed: Overcrowding the tray will steam the vegetables instead of giving them a nice char. Spread them in a single layer for the best results.
  • Toast breadcrumbs for extra crunch: Lightly toasting the breadcrumbs in a dry pan before sprinkling them on top will make them extra crispy and golden.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover aubergine & breadcrumbs cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
  • Reheat: Preheat the oven to 180°C (350°F). Place the leftovers in an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through. Remove the foil in the last few minutes to crisp up the breadcrumbs.

Nutrition Facts

Serving Size: 1 of 2 servings

  • Calories: 487
  • Total Fat: 30.6g
  • Saturated Fat: 9.3g
  • Total Carbohydrate: 33.2g
  • Dietary Fiber: 20.3g
  • Sugars: 13.5g
  • Protein: 20.3g

Try More Jamie Oliver Recipes:

Jamie Oliver Aubergine Breadcrumbs

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:2 servingsCalories:487 kcal Best Season:Suitable throughout the year

Description

This delicious Jamie Oliver Aubergine Breadcrumbs recipe is a simple, cheesy, and comforting dish with a crispy breadcrumb topping. Grilled aubergine and courgette add a smoky depth, while fresh basil and rocket bring a bright contrast. Perfect for a quick vegetarian meal, you can swap courgettes for peppers or add extra mozzarella for more indulgence!

Ingredients

Instructions

  1. Preheat the grill: Set the grill to high heat and place a large baking tray on the top shelf.
  2. Prepare the vegetables: Trim the courgettes and aubergine, then slice them lengthways into ½ cm (¼-inch) pieces. Place in a bowl, sprinkle with sea salt, toss, and set aside.
  3. Make the tomato sauce: Pick the basil leaves and set them aside. Finely chop the basil stalks and garlic. Heat ½ tbsp of olive oil in a medium pan over medium heat. Add the garlic and basil stalks, then sauté for 2 minutes. Pour in half the tinned tomatoes (save the rest) along with the same volume of water. Cook for 10 minutes, stirring occasionally, until it thickens.
  4. Rinse and dry the vegetables: Rinse the courgette and aubergine to remove excess salt, then pat them dry with kitchen roll. Toss in a bowl with 1½ tbsp of olive oil and a pinch of salt and pepper.
  5. Grill the vegetables: Spread the vegetables in a single layer on the hot tray. Grill for 5 minutes until golden, then flip and grill for another 5 minutes. Work in batches if needed. Transfer to a bowl.
  6. Combine with the sauce: Taste and season the tomato sauce, then pour over the grilled vegetables. Tear in the basil leaves and mix well.
  7. Assemble the dish: Spread the mixture evenly on the tray. Tear over the mozzarella, sprinkle with breadcrumbs, and grate over the Parmesan.
  8. Grill until golden: Place under the grill for a few minutes until the cheese has melted and everything is bubbling.
  9. Prepare the salad: In a bowl, squeeze in the juice of half a lemon, add 1 tbsp extra virgin olive oil, and season with salt and pepper. Toss with the rocket.
  10. Serve: Divide the aubergine parmigiana onto plates and serve with the fresh rocket salad. Enjoy!

Notes

  • Salt the vegetables first: This helps draw out excess moisture, making the aubergine and courgettes firmer and less watery when cooked. Don’t skip this step!
  • Pat the veggies dry: After rinsing off the salt, make sure to dry them well with kitchen roll. This helps them grill properly and prevents sogginess.
  • Grill in batches if needed: Overcrowding the tray will steam the vegetables instead of giving them a nice char. Spread them in a single layer for the best results.
  • Toast breadcrumbs for extra crunch: Lightly toasting the breadcrumbs in a dry pan before sprinkling them on top will make them extra crispy and golden.
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