Jamie Oliver Aubergine Burger

The Jamie Oliver Aubergine Burger is a dreamy veggie creation—crispy, cheesy, and packed with Mediterranean flavor. Think golden Parmesan-crusted aubergine slices, gooey mozzarella, and tangy sun-dried tomatoes, all layered into a toasted bun with fresh basil. I gave this recipe a whirl on a weeknight and was totally wowed by how satisfying and full of texture it turned out. A total keeper. (inspired by Jamie Oliver)

Ingredients Needed

• 1 large aubergine (eggplant) – 400g / 14oz
• 1 large egg
• 30g / 1oz Parmesan cheese, finely grated
• 1 x 125g / 4.4oz ball of buffalo mozzarella cheese, drained and sliced
• 2 large jarred sun-dried tomatoes, roughly chopped
• 2 sprigs fresh basil, leaves picked
• Olive oil, for frying
• 2 burger buns

How To Make Jamie Oliver Aubergine Burger

Prep the Aubergine:

Start by heating a large 30cm non-stick frying pan over medium-high heat—no oil yet. Slice two thick 2cm (¾-inch) slices from your aubergine lengthways. Season them with a little salt and place them in the dry pan. Char each side for about 3 minutes. This gives them a lovely smoky depth and helps them hold their shape later.

Coat the Aubergine:

While those are charring, beat the egg in a shallow bowl and finely grate your Parmesan into another. Once the slices are cool enough to handle, dip them into the beaten egg, then press them into the Parmesan. Make sure they’re well coated—this is your crispy, golden outer layer.

Fry to Golden Perfection:

Add a drizzle of olive oil to the hot pan. Carefully lay in the coated aubergine slices and fry for about 1½ minutes on one side. Flip them over and you’re ready for the magic.

Add the Melty Filling:

On one half of each aubergine slice, lay a few slices of buffalo mozzarella, a good sprinkle of chopped sun-dried tomatoes, and most of the fresh basil. Fold the other half of the slice over to create a sort of aubergine “sandwich.” Keep turning them every 30 seconds until everything is melted, golden, and irresistible.

Toast and Assemble:

Slice your burger buns in half and give them a quick toast in the same pan—this makes a huge difference in both flavor and structure. Then, stack your aubergine burgers onto the bun bases, top with the rest of the basil, crown with the bun tops, and serve!

Why I Love This Recipe

I made these on a rainy Thursday when I needed something comforting but not too heavy. The Parmesan crust gets beautifully crispy, and the gooey mozzarella filling is just pure joy. My partner isn’t usually into veggie burgers, but even they said this one “tastes like something from a fancy sandwich shop.”

Recipe Tips

• Choose a firm aubergine: This keeps its shape and gives you that lovely meaty bite.
• Don’t skip the charring: It adds real flavor and helps the slices stay sturdy.
• Press that cheese on tight: The better you coat the slices, the crispier they’ll be.
• Use low-moisture mozzarella: If buffalo mozzarella is too wet for your liking, a firmer cheese works great.
• Pan-toast those buns: Game-changer. They soak up the juices without getting soggy.

How To Store This Jamie Oliver Aubergine Burger

At Room Temperature:

Only leave out for up to 1 hour—these contain cheese, so better safe than sorry.

In the Fridge:

Cool completely, then store in an airtight container for up to 2 days. Keep buns and aubergine separate if possible.

In the Freezer:

Not ideal—mozzarella can get a bit rubbery when frozen and reheated. Better to eat fresh or refrigerate.

Reheating:

Pop the aubergine stack in a preheated oven at 180°C (350°F) for about 8–10 minutes. Toast the bun separately for best texture.

Nutrition Facts (per serving)

• Calories: 604
• Carbs: 53.1g
• Protein: 22.6g
• Fat: 30.1g
• Sugar: 7.7g
• Fibre: 10.6g
• Sodium: ~700mg

Let’s Answer a Few Questions!

Can I use regular eggplant instead of aubergine?
Totally! They’re the same thing—just a different name depending on where you live.

Is there a vegan version of this?
Yes! Swap the egg for a flax egg and use vegan Parmesan and mozzarella. Just make sure they melt nicely.

Can I prep these ahead of time?
You can coat and fill the aubergine slices, then store them in the fridge. Fry and assemble just before serving.

What’s the best bun to use?
I love a brioche bun for that slight sweetness, but any good quality roll will do the trick.

Could I grill the aubergine instead of pan-frying?
Sure! Just keep an eye on the cheese melting and don’t skip that Parmesan crust—it’s the best part.

Try More Recipes:

• Jamie Oliver Aubergine Curry
• Jamie Oliver Aubergine Pasta 5 Ingredients
• Jamie Oliver Aubergine Pasta
• Jamie Oliver Aubergine Lasagne