This Jamie Oliver aubergine burger is a crispy, cheesy, and delicious veggie option! Parmesan-coated aubergine slices are pan-fried until golden, then stuffed with gooey mozzarella and sun-dried tomatoes for an extra burst of flavor. Served in a toasted bun with fresh basil, it’s a quick and satisfying meal perfect for any day of the week!
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 Aubergine Burger
- Heat the pan: Put a 30cm / 12-inch non-stick frying pan over medium-high heat.
- Prepare the aubergine: Cut 2 x 2cm / ¾-inch thick slices lengthways (save the rest for another meal). Season with salt and char in the dry pan for 3 minutes on each side.
- Prepare the coatings: Beat the egg in a shallow bowl. Finely grate the Parmesan.
- Coat the aubergine: Dip the charred aubergine slices into the beaten egg, ensuring they are well coated, then press them into the grated Parmesan, patting to help it stick.
- Fry the aubergine: Add a small drizzle of olive oil to the pan and fry the coated slices for 1½ minutes. Flip them over.
- Add the filling: Lay mozzarella slices, chopped sun-dried tomatoes, and most of the basil leaves on one half of each aubergine slice. Fold the other half over the fillings to create a burger shape, turning every 30 seconds until golden and crispy. Remove from the pan.
- Toast the buns: Halve the burger buns and quickly toast them in the pan.
- Assemble and serve: Place the aubergine stacks on the bun bases, top with the remaining basil leaves, pop the lids on, and enjoy!
Recipe Tips
- Choose a firm aubergine: A fresh, firm aubergine (eggplant) will hold its shape better and create a crispier texture when fried. Avoid soft or overly ripe ones.
- Char the aubergine properly: Make sure to char the slices well in a dry pan before coating them. This adds a smoky flavor and helps them stay firm when frying.
- Press the Parmesan firmly: After dipping the aubergine in egg, press the Parmesan on well to create a crispy, even coating that won’t fall off when frying.
- Use high-quality mozzarella: Buffalo mozzarella melts beautifully, but if you prefer less moisture, use a firmer variety like low-moisture mozzarella.
- Toast the buns for extra flavor: A quick toast in the pan adds a slight crunch and prevents the buns from getting soggy from the melted cheese and juicy aubergine.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine burger cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the aubergine burger on a baking tray and heat for 8–10 minutes, or until warmed through. Keep the bun separate to prevent it from getting too soft.
Nutrition Facts
Serving Size: 1 burger
- Calories: 604
- Total Fat: 30.1g
- Saturated Fat: 14.6g
- Total Carbohydrate: 53.1g
- Dietary Fiber: 10.6g
- Sugars: 7.7g
- Protein: 22.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Curry
- Jamie Oliver Aubergine Pasta 5 Ingredients
- Jamie Oliver Aubergine Pasta
- Jamie Oliver Aubergine Lasagne
Jamie Oliver Aubergine Burger
Description
This Jamie Oliver aubergine burger is a crispy, cheesy, and delicious veggie option! Parmesan-coated aubergine slices are pan-fried until golden, then stuffed with gooey mozzarella and sun-dried tomatoes for an extra burst of flavor. Served in a toasted bun with fresh basil, it’s a quick and satisfying meal perfect for any day of the week!
Ingredients
Instructions
- Heat the pan: Put a 30cm / 12-inch non-stick frying pan over medium-high heat.
- Prepare the aubergine: Cut 2 x 2cm / ¾-inch thick slices lengthways (save the rest for another meal). Season with salt and char in the dry pan for 3 minutes on each side.
- Prepare the coatings: Beat the egg in a shallow bowl. Finely grate the Parmesan.
- Coat the aubergine: Dip the charred aubergine slices into the beaten egg, ensuring they are well coated, then press them into the grated Parmesan, patting to help it stick.
- Fry the aubergine: Add a small drizzle of olive oil to the pan and fry the coated slices for 1½ minutes. Flip them over.
- Add the filling: Lay mozzarella slices, chopped sun-dried tomatoes, and most of the basil leaves on one half of each aubergine slice. Fold the other half over the fillings to create a burger shape, turning every 30 seconds until golden and crispy. Remove from the pan.
- Toast the buns: Halve the burger buns and quickly toast them in the pan.
- Assemble and serve: Place the aubergine stacks on the bun bases, top with the remaining basil leaves, pop the lids on, and enjoy!
Notes
- Choose a firm aubergine: A fresh, firm aubergine (eggplant) will hold its shape better and create a crispier texture when fried. Avoid soft or overly ripe ones.
- Char the aubergine properly: Make sure to char the slices well in a dry pan before coating them. This adds a smoky flavor and helps them stay firm when frying.
- Press the Parmesan firmly: After dipping the aubergine in egg, press the Parmesan on well to create a crispy, even coating that won’t fall off when frying.
- Toast the buns for extra flavor: A quick toast in the pan adds a slight crunch and prevents the buns from getting soggy from the melted cheese and juicy aubergine.
Jamie Oliver Aubergine Burger