7 Ways
By Jamie Oliver
About the recipe
Elevate the humble aubergine to the next level with this fun dish – the crunch of breadcrumbs contrasts beautifully with the buttery, silky aubergine. If you’ve never enjoyed aubergine cooked like this, you’ve got to try it.
Recipe From
1 aubergine (250g)
2 large free-range eggs
100g rosemary focaccia
olive oil
20g Parmesan cheese
150g dried spaghetti
2 cloves of garlic
1 x 400g tin of quality cherry tomatoes
½ a bunch of basil (15g)
Have a go at doing the same prep with slices of butternut squash, pumpkin, courgette or even a mixture. The more veg, the better.
I like to use rosemary focaccia for my breadcrumbs because it’s white and crunchy, and the rosemary and garlic will give your breadcrumbs extra flavour. Of course, you can use whatever bread you like, but the more exciting the bread, the more exciting the breadcrumbs.
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