Kamil Perry
Aubergine, or eggplant, is a versatile ingredient that can be cooked in a variety of ways. It is usually cut into slices, cubes, or strips and cooked in oil to add texture before being added to sauces. Aubergine can be baked, grilled, barbecued, or roasted, and is often used in dishes such as moussaka, ratatouille, and caponata. When cooked properly, aubergine has a creamy, melt-in-your-mouth texture. One popular way to cook aubergine is to bake it with tomato and cheese. This dish is easy to prepare and can be made by layering aubergine slices with tomato sauce and sprinkling them with mozzarella and cheddar cheese. The aubergine can also be roasted before being added to the dish, creating a softer texture.
| Characteristics | Values |
|---|---|
| Preparation | Wash the aubergine thoroughly. Check for brown spots or bruises. Peel the skin with a vegetable peeler if it is tough. Cut off the stem and base. |
| Cutting | Cut the aubergine lengthwise, in cubes, or in slices. |
| Seasoning | Season with salt and pepper to taste. Other seasonings include garlic, onion, cayenne pepper, dried Italian herbs, and breadcrumbs. |
| Cheese | Mozzarella, cheddar, and parmesan are commonly used. |
| Cooking Method | Bake in the oven at 160-190°C for 20-40 minutes, or until golden brown. Alternatively, grill or barbecue. |
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What You'll Learn
How to make aubergine parmigiana
Aubergine parmigiana is a delicious, cheesy dish that can be served as a main course or a side dish. Here is a step-by-step guide on how to make it:
Preparing the Aubergine:
First, wash the aubergine and cut off the stem and base. You can choose to peel the aubergine, especially if it is older and has tougher skin. Cut the aubergine into slices, cubes, or strips, depending on your preferred shape. For Aubergine Parmigiana, slices are usually preferred. The slices should be around 1 cm thick.
Salting the Aubergine:
Place the aubergine slices on a plate and sprinkle them with salt. Cover them with kitchen paper and repeat with another layer of slices and salt. Place a weight, such as a pan filled with water, on top and let it sit for about 30 minutes. This step helps the aubergine release excess liquid and reduces any bitterness. However, modern aubergines are often bred to be less bitter, so this step may be skipped if desired.
Roasting the Aubergine:
Preheat your oven to 180-190°C. Take the salted aubergine slices and rinse them to remove the excess salt. Dry them thoroughly, as water can affect the texture. Brush both sides of the slices with olive oil and season with pepper. Place the slices on a baking tray and roast them for about 30 minutes, or until they are soft and slightly browned.
Preparing the Tomato Sauce:
While the aubergine slices are roasting, you can prepare the tomato sauce. Heat some olive oil in a pan over medium heat. Add onions and garlic, cooking until soft and translucent. Then, add tomatoes, tomato puree, Italian herbs, cayenne pepper, and a stock cube. Simmer this mixture for 20-30 minutes until it thickens into a rich tomato sauce.
Assembling and Baking:
In a baking dish, spread a layer of tomato sauce. Add a layer of roasted aubergine slices and spread more tomato sauce on top. Generously sprinkle grated cheddar and fresh mozzarella cheese. Repeat these layers until all the ingredients are used, finishing with a layer of tomato sauce and cheddar cheese. Bake in the oven at 180°C for about 40 minutes, or until the top is golden brown and cooked through.
Serving:
Let the Aubergine Parmigiana settle for a few minutes before serving. It can be served as a main course or a side dish, paired with a fresh salad and bread. Enjoy the creamy, cheesy goodness of this delicious vegetarian dish!
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Salting the aubergine
To salt the aubergine, start by sprinkling salt onto the slices or cubes. You can either sprinkle the salt directly onto the aubergine or place the slices in layers on a plate, sprinkling each layer with salt and covering the whole stack with kitchen paper. If you choose the layered method, finish with a layer of kitchen paper and weigh the whole thing down with something heavy, like a pan filled with water. Leave the salted aubergine for around 20 to 30 minutes. This draws out any excess liquid, reducing bitterness and preventing the aubergine from absorbing too much oil during cooking.
After 20 to 30 minutes, rinse the aubergine thoroughly under water to remove any excess salt and bitterness. If you plan to roast the aubergine, pat it dry before tossing it with oil and pepper (no additional salt).
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Baking aubergine with tomato and cheese
Ingredients
- Aubergine
- Tomato sauce
- Cheese (mozzarella, cheddar, or parmesan)
- Salt
- Olive oil
- Onion
- Pepper
- Breadcrumbs
Method
Firstly, prepare your aubergine. Cut the ends off and peel the skin if it looks tough or if you don't want to eat it. Then, slice the aubergine into 1cm slices. You can also cut it into cubes or strips, depending on your preference.
Next, layer the aubergine slices on a plate and sprinkle with salt. Cover with kitchen paper and repeat with another layer of aubergine slices. Weigh the layers down with something heavy, like a pan, and leave for 30 minutes to release any excess liquid.
While you wait, make your tomato sauce. Heat some olive oil in a pan over a medium heat and fry an onion for about 4 minutes, until soft. Add some crushed or chopped garlic and cook for another 30 seconds. Then, add tinned tomatoes, tomato puree, sugar, cayenne pepper, and a stock cube. Simmer for 20-30 minutes until the sauce has thickened.
Preheat your oven to 180°C/350°F. Take your aubergine slices and squeeze out any excess liquid. Drizzle with olive oil and place on a baking tray. Roast for 20-30 minutes until soft.
Now it's time to assemble your bake! Cover the bottom of a baking dish with tomato sauce. Add a layer of aubergine slices and spread with more tomato sauce. Sprinkle with your choice of grated cheese and repeat the layers until all the aubergine is used, finishing with a layer of tomato sauce and cheese.
Bake for around 30 minutes, or until the cheese is golden and the sauce is bubbling. Leave to settle for a few minutes, then serve with salad and fresh bread. Enjoy!
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Aubergine with cheese in the oven or under the grill
Aubergine, or eggplant, is a versatile ingredient that can be cooked in many ways. Here is a guide to cooking aubergine with cheese in the oven or under the grill.
Preparation
Firstly, wash the aubergine and check for brown spots or bruises. You can peel the aubergine with a vegetable peeler, especially if the skin is tough or bitter. Cut off the stem and base. If you are baking the aubergine whole, you can leave the skin on, but if you are slicing, cubing, or roasting, it is recommended to peel it.
Slicing
Slice the aubergine into 1cm slices, or cubes, strips, or halves, depending on your recipe. If you are roasting, brush the slices with olive oil on both sides and season with salt and pepper. You can also add other spices, such as garlic, or coat the slices in breadcrumbs and Parmesan cheese.
Baking/Roasting
Preheat your oven to 180-190°C (350°F) for baking or roasting. Place the aubergine slices on a baking tray and roast for around 30 minutes, turning them over halfway. They should be soft, but not crispy. For whole aubergines, pierce the skin a few times to prevent them from exploding due to expanding moisture. You can then scoop out the flesh for mashing or pureeing.
Cheese
For a cheesy topping, remove the aubergine from the oven and spoon over some tomato sauce. Sprinkle with fresh basil leaves and grated cheese—mozzarella and cheddar work well. Place back in the oven and bake for another 15 minutes or so until the cheese is golden.
Serving
This dish can be served as a main course or a side. It goes well with spaghetti cooked in tomato sauce or with a simple salad and fresh bread. Enjoy!
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Aubergine with cheese on the barbecue
Aubergine with cheese is a delicious and versatile dish that can be easily prepared on a barbecue. Here is a step-by-step guide to creating this mouth-watering meal:
Preparing the Aubergine:
Firstly, select fresh aubergines that are firm with a bit of give and feel heavy for their size. Wash and cut the aubergines lengthwise into slices, cubes, or strips, depending on your preference. With a knife, create grooves on the inside of the aubergine slices by making 3-4 lengthwise cuts and 6-7 crosswise cuts to form little squares. This technique will help the aubergine absorb flavours and cook evenly.
Salting the Aubergine:
Sprinkle salt generously over the aubergine slices and set them aside for about 20 minutes. Salting helps draw out excess liquid and reduces any bitterness in the aubergine. If you are short on time or using a modern variety of aubergine, you can skip this step as most modern aubergines have had the bitterness bred out of them.
Preparing the Cheese and Tomato Sauce:
While the aubergine slices are resting, prepare the cheese and tomato sauce. For the sauce, heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds, then add tomato sauce, Italian dried herbs, a pinch of pepper, and a bit of salt to taste. Let the sauce simmer for about 10 minutes on medium-low heat. For the cheese, you can choose from a variety of options, including mozzarella, cheddar, parmesan, gouda, or a combination of these.
Barbecuing the Aubergine:
When the barbecue is nice and hot, it's time to grill the aubergine slices. Brush each slice with a drizzle of olive oil to prevent sticking and enhance flavour. Place the slices on the barbecue and cook until golden brown on both sides, creating a delicious charred exterior. If you're using a barbecue with a lid, keep it closed to capture the heat and cook the aubergine more evenly.
Assembling the Dish:
Once the aubergine slices are grilled to perfection, it's time to assemble the dish. In a baking dish, spread a layer of the tomato sauce you prepared earlier. Place the grilled aubergine slices on top and generously sprinkle your chosen cheese over them. Repeat these layers until you reach the top of the dish, finishing with a layer of tomato sauce and a generous topping of cheese.
Baking and Serving:
Place the assembled dish in an oven preheated to 180°C (350°F) and bake for about 15-20 minutes, or until the cheese is golden and bubbly. This final baking step brings all the flavours together and creates a decadent, cheesy crust. Serve your "Aubergine with Cheese" straight from the oven, accompanied by a fresh salad and crusty bread to complete this delightful meal.
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Frequently asked questions
Wash and cut the aubergines lengthwise. With a knife, groove them on the inside lengthwise and across, sprinkle some salt and set aside for about 20 minutes. Squeeze out the juice and place them on a baking tray, drizzling a little olive oil all over. Bake at 180°C/350°F for 20-25 minutes. Take the aubergines out of the oven and spoon over tomato sauce and sprinkle some fresh basil leaves and cheese. Place back in the oven and bake for another 15 minutes.
Layer the aubergine slices on a plate and sprinkle with salt. Cover with kitchen paper and repeat with another layer on top until you've used up all the aubergine slices, finishing with kitchen paper. Weigh it down with something heavy and leave for 30 minutes. In the meantime, make the tomato sauce. Preheat the oven to 180°C/350°F and heat a heavy-based frying pan. Cover the bottom of a baking dish with tomato sauce, top with a layer of aubergine and spread with tomato sauce. Sprinkle generously with mozzarella and cheddar. Repeat these layers, finishing with a layer of tomato sauce and cheddar.
Before cooking, wash the aubergine thoroughly and check for brown spots or bruises. Cut off the stem and base. Peel the skin with a vegetable peeler if the aubergine is older and more ripened as the skin will have a bitter taste. Younger aubergine skin is fine to eat. Leave the skin on if you are baking the aubergine whole in the oven or roasting it on the grill, or if you want to make an aubergine mash.
Aubergine flesh will become creamy and almost fudgy in texture when cooked properly, but if it becomes too sodden with oil it can become quite rich and heavy. Make sure the aubergine is dry before cooking as water left on it may make it chewier. Preheat the oven and line a baking pan with foil or lightly grease it. Pierce the skin a few times when baking a whole aubergine so it does not explode from expanding moisture. Aubergines can be sliced, cubed or stripped and cooked in a little oil before being added to sauces. For a crisp surface, dust the slices in flour or fine polenta first.
