Jamie Oliver Stuffed Eggplant Recipes

STUFFED CURRIED AUBERGINES

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
• Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
• Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
• Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
• Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
• Place the tray on a medium heat and fry for 5 minutes, turning halfway.
• Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
• Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil and place in single layer on two or more baking sheets. Bake until undersides are golden brown, 10-15 minutes, then turn and bake until the other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2T olive oil and add onion. Saute until soft, about 10 minutes. Add garlic and dried oregano and saute another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low and simmer 15-20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9X9, 10X5 or 10X6 baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30-45 minutes, depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving.