# Roasted Aubergine

A delicious roasted aubergine recipe that has been on the menu since day one.

- Total time: 20 min
- Cuisine: Italian
- Category: Side
- Language: en

## Ingredients

- 4 large aubergines
- 750 ml Olive oil
- 1 tbsp fine sea salt
- 1 tin best quality chopped tomatoes
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 1 sprig basil
- 1 ball buffalo mozzarella
- 2 egg yolks
- 125 g grated Parmigiano Reggiano
- 0.5 bunch basil
- Sea salt

## Instructions

1. Start by slicing your aubergines lengthways, they should be 5mm to 7mm thick.
2. Place the slices in a colander and season lightly with salt.
3. Pat dry the slices using a towel to draw out the moisture.
4. Heat the olive oil in a pan to 180 degrees.
5. Fry the aubergine slices in batches until golden brown and soft, approximately 5 to 7 minutes per batch.
6. Remove the aubergine slices from the pan and drain them in a colander until cool, then rest on kitchen paper.
7. Allow the oil to cool and keep for another use.
8. Make the tomato sauce: place the chopped tomatoes in a pan with salt, sugar, extra virgin olive oil and basil.
9. Cook the tomato sauce until reduced by about half over a very low heat for 20 minutes, stirring occasionally.
10. Grate the Parmesan.
11. Mix the egg yolks with the cooled tomato sauce.
12. Divide the aubergine into 3 even piles, split the mozzarella into 3, divide the grated parmesan into 3 piles (1 slightly larger than the other 2), and split the basil leaves into 2 even piles.
13. Start building by evenly laying out one pile of cooked aubergine in a roasting tray.
14. On top of the aubergine, layer 1/3 of the tomato sauce, then 1 part of the mozzarella (torn into smaller pieces), then add 1 pile of basil leaves.
15. Finally, sprinkle over one of the smaller piles of Parmesan.
16. Repeat the layering for the second layer.
17. For the third and final layer, start by evenly laying out the final pile of aubergine, followed by the last of the tomato sauce, mozzarella, and finish with the large pile of Parmesan.
18. Bake at 160 degrees Celsius for 20-30 minutes until golden brown on top.
19. Serve and enjoy.

## Equipment

- 28x21cm roasting tray
- Colander
- Kitchen paper
- Large bowl
- Large pan
- Saucepan
- thermometer

## Tips

- This is the most important part of the recipe.
- This is to draw out the moisture and prevent the aubergine from tasting bitter.

## Source

- Original video: https://www.tiktok.com/@flatironsteak/video/7401172814855736608
- Recipe page: https://www.cliprecipe.com/recipe/10e6bc19-9fcc-4fbc-9030-9b2ebaaa36df
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt