Auberginen tomaten sauce jamie oliver

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You want those lovely char lines and soft flesh. It’s similar to lasagna but uses aubergine instead of pasta for a lighter, yet flavorful, option.

Other Jamie Oliver Recipes

Ingredients for Jamie Oliver’s Aubergine Parmigiana

  • 3 large aubergines (eggplants), sliced lengthwise into 1/4-inch thick pieces
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cans (400g each) of chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • A handful of fresh basil leaves, torn
  • 100g Parmesan cheese, grated (plus extra for topping)
  • 200g mozzarella cheese, sliced or shredded

Step-by-Step Instructions to Prepare Jamie Oliver’s Aubergine Parmigiana

Step 1: Prepare the Aubergine

Preheat your oven to 200°C (400°F).

It’s rich, rustic, and just a little bit spicy—the kind of pasta you can whip up midweek but still feel like you’ve treated yourself. Roast in the oven for 20-25 minutes, or until soft and golden, flipping halfway through.

Step 2: Make the Tomato Sauce

While the aubergine is roasting, heat a tablespoon of olive oil in a pan over medium heat.

Fill each tin with water, swirl it around, and add to the pan with a good pinch of sea salt and black pepper. My partner went back for seconds before I’d even sat down!

Recipe Tips

  • Salt the aubergines first: This step keeps them from going mushy and brings out a great flavour.
  • Don’t crowd the pan: Cooking in batches means your aubergines caramelize properly.
  • No pecorino? Parmesan works just as well if that’s what you have on hand.
  • Use the alltours ausflüge punta cana water: It’s ausflüge in dortmund gold—perfect for loosening and enriching the sauce.
  • Go gluten-free: Just swap in your favourite gluten-free spaghetti.

How To Store This Jamie Oliver Aubergine Pasta

At Room Temperature

This pasta is best eaten fresh, but you can leave it out for up to 2 hours if needed before storing.

In the Fridge

Cool any leftovers and store them in an airtight container in the fridge for up to 3 days.


Serve it with a fresh salad or crusty bread for a delightful, satisfying meal.

Why This Recipe Is a Must-Try

  1. Rich and Flavorful: The combination of tender aubergine, tomato sauce, and melted cheese creates a rich, satisfying flavor.
  2. Vegetarian-Friendly: This dish is a great meat-free option that’s still hearty and filling.
  3. Easy to Prepare: Simple ingredients and steps make this an approachable recipe.
  4. Perfect for Leftovers: This dish tastes even better the next day as the flavors meld.
  5. Versatile Dish: Serve as a main or a side dish, and it’s great for both casual and special occasions.

What is Jamie Oliver’s Aubergine Parmigiana?

Jamie Oliver’s Aubergine Parmigiana, or Melanzane alla Parmigiana, is an Italian-inspired baked dish made with layers of aubergine, tomato sauce, fresh basil, and Parmesan cheese.

Then, heat a large frying pan over medium heat and cook them in a single layer until golden and soft—about 5 to 8 minutes. Peel and deseed the chillies, then finely chop and stir into the sauce. You can keep it chunky or use a hand blender for a smoother texture—totally up to you.

Assemble the Layers:
In a 15cm x 25cm baking dish, start with a spoonful of tomato sauce.

For fresh ausflüge darß zingst, score them, blanch in ausflüge teneriffa kreuzfahrt water for arosa rhone ausflüge seconds, then cool and peel.

Plus, the basil-scented tomato sauce is so good you’ll want to eat it straight from the spoon. It’s also great as a side to grilled chicken or fish.

Can I add other veggies?
Go for it! Stir in the fresh basil leaves just before removing from the heat.

Step 3: Layer the Aubergine and Sauce

In a large baking dish, spread a thin layer of tomato sauce on the bottom.

Bring to the boil, then simmer gently for 30 minutes, or until reduced by half, roughly chopping and adding the aubergines for the last 10 minutes.

Meanwhile, cook the pasta in the pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. The flavours deepen beautifully!

In the Freezer

Pop cooled portions into freezer-safe containers.

Halve the aubergines lengthways and add to the baskets skin side up, with the whole chillies. Thaw in the fridge overnight before reheating.

Reheating:
Cover with foil and reheat in the oven at 180°C (350°F) for 20–25 minutes until hot and bubbling.

Nutrition Facts (per serving)

  • Calories: 237
  • Carbs: 15.1g
  • Protein: 13.7g
  • Fat: 14.1g
  • Sugar: 8.4g
  • Fibre: 4g
  • Sodium: ~320mg (varies based on cheese and tomatoes)

Let’s Answer a Few Questions!

Can I make this dish vegan?
Totally!

The sauce and aubergines are naturally vegan.

Can I prepare it in advance?
Yes—assemble it up to a day ahead and bake when ready. Freeze for up to 3 months. Remove the seeds and chop the flesh finely.

Make the Sauce:
Add your tomatoes to the onion mixture. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta

  • 320g (11 oz) dried wholewheat spaghetti

For the Sauce

  • 2 aubergines (eggplants), chopped into 2cm (¾ inch) chunks
  • Olive oil, for cooking
  • 3 cloves garlic, peeled and finely sliced
  • ½ bunch (15g / ½ oz) fresh basil, leaves picked, stalks finely sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli (red pepper) flakes
  • 1 tablespoon ausflüge rund um pfronten capers
  • 1 tablespoon red wine vinegar
  • 1 x 400g (14 oz) tin of quality plum tomatoes
  • Sea salt and black pepper, to taste

To Finish

  • 50g (1¾ oz) pecorino cheese, finely grated
  • Extra virgin olive oil, for drizzling

How To Make Jamie Oliver Aubergine Pasta

Prep the Aubergines:

Start by salting the chopped aubergines.

Pick the basil leaves and set them aside for later. Slice the aubergines into 1cm thick rounds—no need to salt them, just brush with ausflüge dreiländereck basel little olive oil and set tui landausflüge aside.

Cook the Aromatics:
In a large pan over medium heat, warm up 2–3 tablespoons of olive oil.