Jamie Oliver Baked Aubergine

Jamie Oliver Baked Aubergine

This delicious Jamie Oliver Baked Aubergine is an easy and flavorful vegetarian dish with a crispy, golden topping. Roasted with cherry tomatoes, garlic, and a hint of cinnamon, it’s packed with Mediterranean flavors. Perfect as a side or a light main, you can customize it with your favorite nuts or breadcrumbs for extra crunch!

Ingredients Needed

  • 3 aubergines (eggplants)
  • 4 spring onions (scallions)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • ½ tsp ground cinnamon
  • 1 large handful cherry tomatoes
  • 50g (½ cup) breadcrumbs
  • 50g (⅓ cup) pine nuts
  • 2 tbsp raisins
  • 1 tbsp red wine vinegar
  • Sea salt and black pepper, to taste

How To Make Baked Aubergine

  1. Preheat the oven: Preheat your oven to 220ºC/425ºF/gas 7.
  2. Prepare the vegetables: Cut the aubergines into 1cm (½-inch) slices. Finely chop the spring onions and peel and finely slice the garlic.
  3. Roast the aubergines: Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with 1 tablespoon of olive oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper. Roast for 15 to 20 minutes or until softened and slightly charred.
  4. Add the vegetables: Halfway through roasting, add the spring onions, garlic, and cherry tomatoes to the pan.
  5. Make the topping: In a bowl, mix the breadcrumbs, pine nuts, raisins, a pinch of cinnamon, salt, and pepper, then drizzle with 1 tablespoon of olive oil.
  6. Finish baking: Add a splash of red wine vinegar to the charred veggies, sprinkle over the breadcrumb mixture, and bake for another 5 to 10 minutes, or until crispy and golden.
Jamie Oliver Baked Aubergine
Jamie Oliver Baked Aubergine

Recipe Tips

  • Slice Evenly: Cut the aubergines into equal 1cm (½-inch) slices so they cook evenly and become tender without burning.
  • Don’t Skip Pre-Roasting: Roasting the aubergines first makes them soft and slightly charred, adding deep flavor before adding other ingredients.
  • Toast the Pine Nuts: Lightly toast the pine nuts in a dry pan before adding them. This brings out their rich, nutty flavor and makes them extra crunchy.
  • Adjust Sweetness & Acidity: If you prefer a sweeter taste, add a few extra raisins. For more tang, increase the red wine vinegar slightly to balance the flavors.

How To Store And Reheat Leftovers?

  • Refrigerate: First, let the leftover baked aubergine cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
  • Reheat: Preheat the oven to 180ºC/350ºF. Place the baked aubergine in an ovenproof dish, cover with foil, and bake for 10–15 minutes until heated through.

Nutrition Facts

Serving Size: 1 serving

  • Calories: 190
  • Total Fat: 13g
  • Saturated Fat: 1g
  • Total Carbohydrate: 15g
  • Sugars: 9g
  • Protein: 5g

Try More Jamie Oliver Recipes:

Jamie Oliver Baked Aubergine

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: minutesTotal time: 40 minutesServings:4 servingsCalories:190 kcal Best Season:Suitable throughout the year

Description

This delicious Jamie Oliver Baked Aubergine is an easy and flavorful vegetarian dish with a crispy, golden topping. Roasted with cherry tomatoes, garlic, and a hint of cinnamon, it’s packed with Mediterranean flavors. Perfect as a side or a light main, you can customize it with your favorite nuts or breadcrumbs for extra crunch!

Ingredients

Instructions

  1. Preheat the oven: Preheat your oven to 220ºC/425ºF/gas 7.
  2. Prepare the vegetables: Cut the aubergines into 1cm (½-inch) slices. Finely chop the spring onions and peel and finely slice the garlic.
  3. Roast the aubergines: Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with 1 tablespoon of olive oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper. Roast for 15 to 20 minutes or until softened and slightly charred.
  4. Add the vegetables: Halfway through roasting, add the spring onions, garlic, and cherry tomatoes to the pan.
  5. Make the topping: In a bowl, mix the breadcrumbs, pine nuts, raisins, a pinch of cinnamon, salt, and pepper, then drizzle with 1 tablespoon of olive oil.
  6. Finish baking: Add a splash of red wine vinegar to the charred veggies, sprinkle over the breadcrumb mixture, and bake for another 5 to 10 minutes, or until crispy and golden.

Notes

  • Slice Evenly: Cut the aubergines into equal 1cm (½-inch) slices so they cook evenly and become tender without burning.
  • Don’t Skip Pre-Roasting: Roasting the aubergines first makes them soft and slightly charred, adding deep flavor before adding other ingredients.
  • Don’t Skip Pre-Roasting: Roasting the aubergines first makes them soft and slightly charred, adding deep flavor before adding other ingredients.
  • Adjust Sweetness & Acidity: If you prefer a sweeter taste, add a few extra raisins. For more tang, increase the red wine vinegar slightly to balance the flavors.
Keywords:Jamie Oliver Baked Aubergine

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