Jamie Oliver Aubergine Bake

This Jamie Oliver Aubergine Bake is one of those cozy, satisfying dishes that feels like a hug in a baking dish. It’s packed with layers of rich tomato sauce, beautifully grilled aubergines, and a crunchy golden topping that brings everything together. I made this on a rainy Saturday and couldn’t believe how such simple ingredients could turn into something so comforting and full of flavor. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• ½ a bulb of spring garlic (or 1 regular clove), minced
• 1 heaped teaspoon dried oregano
• 2 x 400g tins of quality plum tomatoes (or 1kg fresh ripe tomatoes)
• A splash of wine vinegar
• 1 bunch fresh basil (30g), torn

For the Aubergine Layers:

• 3 large firm aubergines, sliced 1 cm thick
• Olive oil, for grilling

For the Topping:

• 3 large handfuls of freshly grated Parmesan cheese
• 2 handfuls dried breadcrumbs
• A few sprigs of fresh oregano, chopped
• 150g buffalo mozzarella (optional)

How To Make Jamie Oliver Aubergine Bake

Prep the Veg:

Start by preheating your griddle pan or barbecue until it’s nice and hot. While that’s heating, slice your aubergines into 1 cm thick rounds. Then, finely chop the onion and garlic.

Make the Tomato Sauce:

In a large pan, heat a good glug of olive oil over medium heat. Add the onion, garlic, and dried oregano and cook gently for about 10 minutes, stirring now and then, until the onion is soft and the garlic is just starting to color. If you’re using fresh tomatoes, blanch them quickly in boiling water, then peel, deseed, and chop them. If using tinned, just break them up with a spoon. Add the tomatoes to your onion mix and let everything simmer for 15 minutes until thick and saucy. Season with salt, pepper, and a splash of wine vinegar, then stir in the torn basil leaves.

Grill the Aubergines:

While the sauce simmers, grill the aubergine slices in batches until lightly charred on both sides. You want those lovely grill marks—they add a smoky depth that really elevates the dish.

Assemble the Bake:

Preheat your oven to 190°C (375°F, gas mark 5). In a 15cm x 25cm baking dish, start layering. Begin with a layer of tomato sauce, then a sprinkle of Parmesan, followed by a single layer of grilled aubergine. Repeat these layers until everything is used up, finishing with a final layer of sauce and Parmesan on top.

Add the Topping:

In a small bowl, mix your chopped fresh oregano with the breadcrumbs and a drizzle of olive oil. Scatter this mixture over the top of the bake. If you’re using mozzarella, tear it up and dot it over the breadcrumbs.

Bake:

Pop the dish in the oven and bake for 30 minutes, or until everything is bubbling and golden brown on top. Serve hot, straight from the oven—or let it cool and enjoy it later.

Why I Love This Recipe

I made this Jamie Oliver Aubergine Bake for a weeknight dinner, and it completely exceeded expectations. Even my meat-loving partner went back for seconds! It’s one of those recipes that looks fancy but feels really down-to-earth. Plus, it’s perfect for making ahead—honestly, it tastes even better the next day.

Recipe Tips

• Char those aubergines: Don’t rush the grilling—those golden bits make all the difference.
• Mozzarella magic: If you like a gooey top, definitely add the buffalo mozzarella.
• No fresh basil? Use a small amount of pesto in the sauce for a herby lift.
• Breadcrumb crunch: Use panko breadcrumbs for extra crispiness.
• Make it vegan: Skip the cheese or use plant-based alternatives.

How To Store This Jamie Oliver Aubergine Bake

At Room Temperature:

Let the bake cool for no more than 2 hours. After that, refrigerate it.

In the Fridge:

Store in an airtight container for up to 5–7 days. The flavor actually deepens over time!

In the Freezer:

Freeze in individual portions for up to 3 months. Let it cool completely first, and wrap well.

Reheating:

Reheat in the oven at 180°C (350°F) for 10–15 minutes or microwave for 1–2 minutes until piping hot. Air fryer? 3 minutes at 360°F works great too.

Nutrition Facts (per serving)

• Calories: 212.4
• Carbs: 27.3g
• Protein: 10g
• Fat: 8.8g
• Sugar: 13.9g
• Fibre: 10.6g
• Sodium: 711.2mg

Let’s Answer a Few Questions!

Do you need to salt aubergines before grilling?
Not for this recipe! Modern varieties are less bitter, so salting isn’t necessary unless they’re very large.

Can I make it ahead of time?
Totally! Assemble it, cover, and keep in the fridge. Bake when ready to serve.

Is it gluten-free?
It can be—just use gluten-free breadcrumbs.

What can I use instead of aubergine?
Zucchini or thinly sliced courgettes work beautifully as a substitute.

Try More Recipes:

• Jamie Oliver Normandy Pork Casserole
• Jamie Oliver Chicken Tacos
• Jamie Oliver Chorizo And Butter Bean Stew