AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Preheat a griddle pan or barbecue.
- Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
- Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
- Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
- Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
- Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
- Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.
Nutrition Facts : Calories 237 calories, FatContent 14.1 g fat, SaturatedFatContent 8.1 g saturated fat, ProteinContent 13.7 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 8.4 g sugar, SodiumContent 1 g salt, FiberContent 4 g fibre
VEGETABLE LASAGNE RECIPE - GOOD FOOD
You don't have to be a vegetarian to love this version of lasagne. The vegetable layers can be varied, depending on what is available. Use slices of sweet potato instead of pumpkin, a layer of sautéed mushrooms rather than spinach and leeks, or add pesto to the tomato sauce in place of fresh basil.
Provided by goodfood.com.au
Categories Main-course
Total Time 1 hours 30 minutes
Yield SERVES 8
Number Of Ingredients 18
Steps:
1. Preheat the oven to 200C. Place the eggplant on a baking tray and brush with 2 tablespoons oil. Season to taste. Roast for 30 minutes, turning once, or until lightly browned. Remove from oven and drain on paper towel.
2. Meanwhile, to make the cheese sauce, melt the butter in a medium saucepan, add the flour and stir over low heat until the mixture is dry and grainy. Gradually whisk in the milk and slowly bring to a simmer. Season to taste and simmer over low heat for 5 minutes, whisking occasionally, until thick. Remove from the heat and stir in the cheese. Cover with plastic wrap and allow to cool slightly.
3. Meanwhile, in a saucepan over medium heat, simmer the tomatoes and their juice, 2 tablespoons oil, garlic and sugar for 8-10 minutes, or until thick. Season to taste and stir in the basil.
4. Toss the spinach in a large frying pan over medium heat for 2-3 minutes, or until wilted. Drain. When cool enough to handle, squeeze out excess moisture, then chop. Heat the remaining oil in a saucepan and cook the leek over low heat until soft. Remove from the heat, stir in the spinach and season to taste. Reduce the oven temperature to 180C.
5. Rub butter over the sides and base of a 3 litre heatproof casserole dish (about 19cm x 35cm x 7.5cm) and place a layer of pasta over the base. Top with eggplant slices then half the tomato sauce. Top with one-third of the cheese sauce, then a layer of pasta, a layer of pumpkin, another third of the cheese sauce and another layer of pasta. Top with the spinach mixture, the remaining tomato sauce and another layer of pasta. Spread the remaining cheese sauce over the top and sprinkle with the parmesan cheese.
6. Place the dish on an oven tray and bake for 45 minutes, or until browned and bubbling. Let stand for 10 minutes, then serve with a rocket salad.
FOOD - REDIFF.COM
From m.rediff.com
HOW TO COOK BARRAMUNDI FILLETS - 34 RECIPES | WOOLWORTHS
From woolworths.com.au
BROWSE THOUSANDS OF RECIPE INSPIRATIONS | FRESH IDEAS ...
From woolworths.com.au
HOW TO COOK THE PERFECT AUBERGINE PARMIGIANA | ITALIAN ...
From theguardian.com
ROCKY ROAD RECIPE EASY - 96 RECIPES | WOOLWORTHS
From woolworths.com.au
ALL RECIPES - LEITE'S CULINARIA
From leitesculinaria.com
100 CHEAP DINNER IDEAS FOR 2022 — EASY MEALS TO FEED A ...
From blog.cheapism.com
MYSTERY LOVERS' KITCHEN: MEXICAN PLATE DINNER #RECIPE BY ...
From mysteryloverskitchen.com
AUBERGINE RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
MYSTERY LOVERS' KITCHEN: BAKED EGGPLANT #RECIPE @PEGCOCHRAN
From mysteryloverskitchen.com
NECTARINE JAM RECIPE | WOOLWORTHS
From woolworths.com.au