Scruffy aubergine lasagne | Jamie Oliver pasta recipes (2024)

FAQs

Can you put aubergine in lasagne Jamie Oliver? ›

Jamie Oliver's Scruffy Aubergine Lasagne recipe is a clever twist on the comfort food classic, topped with melted cheese and a flavourful almond crunch. This satisfying dish makes a great weekend family feast.

Yields: 9 servings. Serving size: 1 square. Cook time: 50 minutes. Nutrition information per serving: 193 calories; 6 g fat; 467 mg sodium; 25 g carbohydrate; 3 g fiber; 12 g protein.

Hello, Yes, you can freeze this dish for up to 3 months. Although it's more suitable for a family supper than a dinner party when it's been frozen. You can reheat from frozen or defrost overnight in the fridge before heating.

Today, eggplants are bred not to have that kind of bitterness," Jenkins explains. She does call out one outlier though. "The only exception is when you deep fry it. I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes.

The best way to layer your lasagna is to start with a layer of red sauce, follow it up with a layer of white sauce, then pasta, then cheese. Follow this pattern until you've filled your tray.

Her genius hack is to briefly soak your regular lasagna sheets in hot water. This softens them slightly, completely omitting the need to boil.

Per serving: 360 calories, 11 g total fat (5 g saturated fat), 45 g carbohydrate, 23 g protein, 11 g dietary fiber, 310 mg sodium. Recipe from the American Institute for Cancer Research.

OLIVE GARDEN, lasagna classico contains 776 calories per 422 g serving.

Assemble the lasagna in an oven-safe container and store it in the refrigerator. The temperature should be at or below 40 degrees. When you are ready to cook the lasagna, bake it in the oven for approximately 60 minutes at 375 degrees.

What is the best way to cook aubergines? You can grill, fry, griddle, barbecue and bake aubergines as well as adding them to curries and casseroles. Famous dishes include ratatouille, caponata, moussaka, parmigiana, miso aubergine and imam bayildi.

How do you make aubergine not slimy? ›

Before hitting the stovetop, give cubed and sliced eggplant pieces a spin in the microwave. Pre-cooking the eggplant (in a single layer, on a paper towel-lined plate) for about five minutes helps collapse the spongey structure, which will prevent it from absorbing quite so much oil.

What do eggplants go with? Flavourings: garlic, chilli, onion, basil, mint, cumin, parsley, coriander, oregano. Ingredients: haloumi, parmesan and mozzarella cheeses, anchovies, olives, tomatoes, eggs, beef, lamb, tahini, yoghurt, lemon juice, olives and olive oil.

If the skin is in good shape, it is edible, though some varieties have skin that is too tough to eat. Peel the skin with a vegetable peeler if you think it's wise – younger aubergine skin is fine to eat, but older, more ripened aubergine skin has a bitter taste. Cut off the stem and base, too.