Recipe Details
Title A- Aubergine lasagne
Author Jamie Oliver
Portions 6
Created 16th February 2015 08:23 am
Weight (Per Portion)

One portion of this dish weighs approximately 609.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Aubergine3 Medium
Garlic3 Clove
Oil, olive6 Tablespoon
Tomato, plum, raw800 Gram
Vinegar, balsamic1 Teaspoon
Basil, fresh1 Bunch
Cheese, Cheddar, vegetarian150 Gram
Cheese, Parmesan, grated2 Cup US
Pasta, lasagna, sheets, raw800 Gram
Chilli, flakes, dried0.5 Teaspoon
Thyme, fresh10 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 901
Protein 77.14%
Other Carbohydrate 57.52%
Sugar 15.79%
Fat Saturated 66.96%
Fat Unsaturated 38.20%
Fiber 44.06%
Sodium 28.02%
Salt 29.64%
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Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic (peeled and sliced), thyme (leaves picked) and chilli (crumbled) in the olive oil for around 10 minutes. 3. Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves (leaves picked and stalk chopped). 4. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened. 5. Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. 6. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil. 7. Place in the oven for 25 to 30 minutes until bubbling and golden.