RECEPE RECIPES

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AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES



Aubergine parmigiana recipe | Jamie Oliver recipes image

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

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)

Steps:

    1. Preheat a griddle pan or barbecue.
    2. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
    3. 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.
    4. 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.
    5. 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.
    6. Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
    7. 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.
    8. 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.
    9. 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).
    10. 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

BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE



Best Lamb Tagine Recipe - How To Make Lamb Tagine image

Lamb Tagine is a well-spiced Moroccan delight.

Provided by Makinze Gore

Categories     dairy-free    date night    dinner party    weeknight meals    dinner    main dish    meat

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 21

4 lb.

boneless lamb roast, cut into 1" pieces

Kosher salt

3 c.

low-sodium chicken broth

1 c.

dried apricots

3 tbsp.

extra-virgin olive oil

1

onion, chopped

4

cloves garlic, sliced

2 tsp.

freshly minced ginger

2 tbsp.

tomato paste

1

cinnamon stick

Small pinch of saffron

1/2 tsp.

ground turmeric

1/2 tsp.

ground coriander

1/4 tsp.

ground cardamom

1/4 tsp.

ground nutmeg

1/4 tsp.

ground cloves

Freshly ground black pepper

1/4 c.

freshly chopped cilantro, plus more for garnish

1/2 c.

toasted almond slivers

Torn mint leaves, for serving

Cooked couscous, for serving

Steps:

  • In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.  In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.  In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.  Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.  Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.  Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.

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