Jamie Oliver’s Aubergine Bake is made with aubergines, olive oil, onion, garlic, dried oregano, plum tomatoes, wine vinegar, basil, Parmesan, breadcrumbs, oregano, and buffalo mozzarella, making it a flavorful vegetarian meal that’s ready in 1 hour and 20 minutes!
Try More Jamie Oliver Recipe:
🧡 Why You’ll Love This Aubergine Bake Recipe:
- Rich Flavor: Grilled aubergines, tangy tomato sauce, and savory Parmesan create a deeply satisfying taste.
- Textural Contrast: Crisp breadcrumbs and gooey mozzarella (if added) add delightful crunch and creaminess.
- Ease of Preparation: Simple steps make it accessible for all cooking levels, yet it delivers a gourmet-quality dish.
- Versatility: Perfect for vegetarians and adaptable to various dietary preferences, ensuring everyone can enjoy its deliciousness.
❓ What Is Jamie Oliver’s Aubergine Bake Recipe?
Jamie Oliver’s Aubergine Bake is a layered dish featuring grilled aubergine slices, a rich tomato sauce, Parmesan, breadcrumbs, and optional buffalo mozzarella, baked until golden and bubbly.
🍆 Jamie Oliver Aubergine Bake Ingredients
- 3 large firm aubergines
- olive oil
- 1 onion
- ½ a bulb of spring garlic, or 1 clove of regular garlic
- 1 heaped teaspoon dried oregano
- 2 x 400 g tins of quality plum tomatoes, or 1kg fresh ripe tomatoes
- wine vinegar
- 1 bunch of fresh basil, (30g)
- 3 large handfuls of Parmesan cheese, (freshly grated)
- 2 handfuls of dried breadcrumbs
- a few sprigs of fresh oregano
- 150 g buffalo mozzarella, (optional)
🍛 How To Make Jamie Oliver Aubergine Bake
- Preheat a griddle pan or barbecue.
- Slice aubergines 1 cm thick. Finely chop the onion and garlic.
- Heat olive oil in a large pan over medium heat. Cook the onion, garlic, and dried oregano for 10 minutes until the onion is soft and the garlic is lightly colored.
- If using fresh tomatoes, blanch them in boiling water for 40 seconds, cool in cold water, peel, deseed, and chop. If using tinned tomatoes, break them up.
- Add tomatoes to the onion mixture. Simmer for 15 minutes until thickened.
- Grill aubergines on both sides until lightly charred.
- Season the tomato sauce with salt, pepper, and a splash of wine vinegar. Add basil.
- Layer tomato sauce, Parmesan, and aubergines in a 15cm x 25cm baking dish. Repeat, finishing with sauce and Parmesan.
- Mix chopped oregano with breadcrumbs and a bit of olive oil. Sprinkle over the top. Add mozzarella if using.
- Bake at 190°C/375°F/gas 5 for 30 minutes until golden, crisp, and bubbly. Serve immediately or cold.
đź’ Recipe Tips
- Grill Aubergines Well: Ensure your griddled or barbecued aubergine slices are nicely charred, as this enhances their flavor and texture in the final dish.
- Seasoning Tomato Sauce: Season the tomato sauce generously with salt, pepper, and a splash of wine vinegar to balance the flavors and add depth.
- Fresh Basil Addition: Fresh basil is key to brightening up the dish; add it to the tomato sauce just before layering to preserve its freshness and aroma.
- Layering Technique: Alternate layers of tomato sauce, Parmesan cheese, and aubergine slices systematically in the baking dish to ensure each bite is flavorful and well-balanced.
🍝 What To Serve With Aubergine Bake?
Serve Baked Aubergine with Mushroom Carbonara, Chorizo Risotto, Spinach And Ricotta Cannelloni, Pregnant Pasta, Sweet Potato Stew, Bbq Baked Beans,Vegetarian Paella, Chickpea Salad, Panzanella, Mexican Salad, Beef and Ale Stew, and Creamy Prawn Linguine.
🎚 How To Store Leftovers Aubergine Bake?
- In The Fridge: Store leftover baked aubergine in an airtight container for 5 to 7 days.
- In The Freezer: Freeze leftover baked aubergine in portions for up to 3 months.
🥵 How To Reheat Leftovers Aubergine Bake?
- In The Oven: Reheat leftover baked aubergine on a baking sheet at 350°F for 10 to 15 minutes, until heated through.
- In The Microwave: Heat leftover baked aubergine in a microwave-safe dish on full power for 1 to 2 minutes, until hot.
- In The Air Fryer: Reheat leftover baked aubergine in an air fryer basket at 360°F for 3 minutes, until warmed through.
FAQs
Do you leave the skin on aubergine when you bake it?
Yes, leave the skin on aubergine when baking for added texture and nutrients; it becomes tender and flavorful when cooked.
Why is my baked aubergine bitter?
Baked aubergine can be bitter if not salted or aged, as its larger seeds retain bitter compounds without preparation.
Why is my baked aubergine tough?
Uncooked or undercooked aubergine can be tough due to its dense texture and insufficient cooking time to soften properly.
How do you know when an aubergine is baked?
An aubergine is baked when it turns tender throughout, with the flesh becoming soft and custard-like in texture.
Try More Jamie Oliver Recipe:
- Jamie Oliver Normandy Pork Casserole
- Jamie Oliver Chicken Tacos
- Jamie Oliver Chorizo And Butter Bean Stew
Jamie Oliver Aubergine Bake Nutrition Facts
Amount Per Serving
- Calories 212.4
- Calories from Fat 79.1
- Total Fat 8.8g
- Saturated fat 3.2g
- Cholesterol 15.5mg
- Sodium 711.2mg
- Potassium 1037.1mg
- Carbohydrates 27.3g
- Net carbs 16.7g
- Fiber 10.6g
- Sugar 13.9g
- Protein 10g
Jamie Oliver Aubergine Bake
Description
Jamie Oliver’s Aubergine Bake is made with aubergines, olive oil, onion, garlic, dried oregano, plum tomatoes, wine vinegar, basil, Parmesan, breadcrumbs, oregano, and buffalo mozzarella, making it a flavorful vegetarian meal that’s ready in 1 hour and 20 minutes!
Ingredients
Instructions
- Preheat a griddle pan or barbecue.
- Slice aubergines 1 cm thick. Finely chop the onion and garlic.
- Heat olive oil in a large pan over medium heat. Cook the onion, garlic, and dried oregano for 10 minutes until the onion is soft and the garlic is lightly colored.
- If using fresh tomatoes, blanch them in boiling water for 40 seconds, cool in cold water, peel, deseed, and chop. If using tinned tomatoes, break them up.
- Add tomatoes to the onion mixture. Simmer for 15 minutes until thickened.
- Grill aubergines on both sides until lightly charred.
- Season the tomato sauce with salt, pepper, and a splash of wine vinegar. Add basil.
- Layer tomato sauce, Parmesan, and aubergines in a 15cm x 25cm baking dish. Repeat, finishing with sauce and Parmesan.
- Mix chopped oregano with breadcrumbs and a bit of olive oil. Sprinkle over the top. Add mozzarella if using.
- Bake at 190°C/375°F/gas 5 for 30 minutes until golden, crisp, and bubbly. Serve immediately or cold.
Notes
- Grill Aubergines Well:Â Ensure your griddled or barbecued aubergine slices are nicely charred, as this enhances their flavor and texture in the final dish.
Seasoning Tomato Sauce:Â Season the tomato sauce generously with salt, pepper, and a splash of wine vinegar to balance the flavors and add depth.
Fresh Basil Addition:Â Fresh basil is key to brightening up the dish; add it to the tomato sauce just before layering to preserve its freshness and aroma.
Layering Technique:Â Alternate layers of tomato sauce, Parmesan cheese, and aubergine slices systematically in the baking dish to ensure each bite is flavorful and well-balanced.