Weber Australia/New Zealand
By Jamie Oliver
25 mins
Not Too Tricky
serves 2
About the recipe
Jazz up your barbecue repertoire with this beautiful deconstructed aubergine parmigiana! Charring your aubergine on the barbecue adds a gesture of smokiness, while the Parmesan crumb makes it nice and crisp.
Recipe From
Ingredients
1 large aubergine (400g)
300g ripe mixed-colour cherry tomatoes
2 cloves of garlic
1 bunch of fresh basil (30g)
1 large free-range egg
30g Parmesan cheese or vegetarian hard cheese
100g breadcrumbs
olive oil
30g plain flour
1 x 125g ball of buffalo mozzarella cheese
1 pinch of dried chilli flakes
extra virgin olive oil
BARBECUE KIT
Weber barbecue tongs
Weber barbecue spatula
Weber basting dome
Method
- Preheat the griddle to a medium heat.
- Trim and cut the aubergine lengthways into four 2cm-thick slices, saving any offcuts for another day. Season the slices with sea salt and place on the griddle to cook for 5 minutes, or until charred, turning halfway.
- Halve the tomatoes, peel and finely slice the garlic and pick the basil leaves.
- Beat the egg in a shallow bowl. Finely grate the Parmesan into a second bowl, tip in the breadcrumbs, add a splash of olive oil and give it all a good mix.
- Dust the aubergine slices with the flour, then dip into the egg, letting any excess drip off. Coat in the cheesy breadcrumbs, spending a bit of time really patting them on. Place on the griddle and cook for 5 minutes, or until golden and crisp, turning halfway, then tear over the mozzarella, sprinkle over the chilli flakes, cover with the basting dome and cook for a further 2 minutes, or until the cheese is melted and gooey.
- Meanwhile, place the tomatoes on the other side of the griddle, season to perfection and cook for 5 minutes, adding the garlic and a splash of oil halfway through.
- Spoon the tomatoes onto two plates, top with two slices of aubergine, then scatter over the basil leaves and finish with a drizzle of extra virgin olive oil. Enjoy!
Recipe tested on a Weber Slate Griddle Barbecue
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