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
- Preheat the oven: Preheat your oven to 220ºC/425ºF/gas 7.
- Prepare the vegetables: Cut the aubergines into 1cm (½-inch) slices. Finely chop the spring onions and peel and finely slice the garlic.
- 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.
- Add the vegetables: Halfway through roasting, add the spring onions, garlic, and cherry tomatoes to the pan.
- 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.
- 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.
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 Burnt Aubergine Chilli
- Jamie Oliver Aubergine Breadcrumbs
- Jamie Oliver Lamb And Aubergine Recipe
- Jamie Oliver Aubergine And Coconut Curry
Jamie Oliver Baked Aubergine
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
- Preheat the oven: Preheat your oven to 220ºC/425ºF/gas 7.
- Prepare the vegetables: Cut the aubergines into 1cm (½-inch) slices. Finely chop the spring onions and peel and finely slice the garlic.
- 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.
- Add the vegetables: Halfway through roasting, add the spring onions, garlic, and cherry tomatoes to the pan.
- 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.
- 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.
Jamie Oliver Baked Aubergine