Jamie Oliver

Aubergine al forno

With crunchy topping

Aubergine al forno

Serves 4 as a side
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    190
    10%
  • Fat
    13g
    19%
  • Saturates
    1g
    5%
  • Protein
    5g
    10%
  • Carbs
    15g
    6%
  • Sugars
    9g
    10%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method

Ingredients

  • 3 aubergines
  • 4 spring onions
  • 2 garlic cloves
  • olive oil
  • ground cinnamon
  • 1 large handful of ripe cherry tomatoes
  • 50 g breadcrumbs
  • 50 g pine nuts
  • 2 tablespoons raisins
  • red wine vinegar
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

Share this Recipe

Tap For Ingredients

Method

  1. When your wood-fired oven has reached roughly 220ºC (check with a thermometer) and the smoke and flames have died down, start cooking. Or preheat your regular oven to 220ºC/425ºF/gas 7.
  2. Cut the aubergines into 1cm slices, finely chop the spring onions, then peel and finely slice the garlic.
  3. Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper.
  4. Cook for 15 to 20 minutes, or until softened and charred, adding the spring onions, garlic and cherry tomatoes halfway through.
  5. In a bowl, combine the breadcrumbs, pine nuts, raisins, a pinch each of cinnamon, salt and pepper, and a drizzle of oil.
  6. Add a splash of vinegar to the charred veggies, sprinkle over the breadcrumbs and cook for 5 to 10 minutes, or until crispy and golden.

Tip

View Comments
Nutrition per serving
  • Calories
    190
    10%
  • Fat
    13g
    19%
  • Saturates
    1g
    5%
  • Protein
    5g
    10%
  • Carbs
    15g
    6%
  • Sugars
    9g
    10%

Of an adult's reference intake