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Aubergine al forno

Aubergine al forno

With crunchy topping

With crunchy topping

Serves 4 as a side

Cooks In40 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 190 10%

  • Fat 13g 19%

  • Saturates 1g 5%

  • Sugars 9g 10%

  • Protein 5g 10%

  • Carbs 15g 6%

Of an adult's reference intake


  • 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

Recipe From

Jamie Magazine

By Jamie Oliver


  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.

Watch the video: Melanzane impanate al forno - CROCCANTI fuori e MORBIDE dentro (October 2020).