
I'm delighted to be presenting this amazing vegetarian recipe.
It's a beautiful dish that pulls all of the flavours together perfectly. It's one of the tastiest meals I've ever made and well worth a little bit of juggling to get all the elements together.
Ingredients
For the aubergine
- 1 medium aubergine cut into rounds, about 1/2 inch thick
- 75 g (2.6 oz) breadcrumbs
- 50 g (1.8 oz) Parmesan or vegetarian hard cheese alternative finely grated
- 75 g (2.6 oz) flour
- 2 medium free-range eggs beaten
- 1 tsp salt
- 1 tsp pepper
- Vegetable oil for frying
For the caramelised onions
- 2 onions peeled and thinly sliced
- 2 tsp balsamic glaze
For the cranberries
- 100 g (3.5 oz) cranberries
- 3 tbsp brown sugar
- 3 tbsp orange juice
- 1 tsp cinnamon
For the goat's cheese
- 200 g (7.1 oz) goat's cheese (vegetarian if required) I used two 100g rinded rounds
Equipment
- Large plate
Instructions
To prepare the parmesan-crusted aubergine
- First, set up a crumbing station with three bowls.
- In the first, mix the breadcrumbs, parmesan, salt and pepper, in the second, the eggs and in the third, place the flour.
- Fill a large saucepan pan about 1/3 of the way with vegetable oil and set over a medium heat to get hot.
- Take each round of aubergine and dunk it first into flour, then the egg mix, then the breadcrumb mixture. Be sure to coat both sides of the vegetable.
- Dip back into the egg, then into the crumb again so give a double coating.
- Once each round is breaded, place it into the hot oil and fry it until each side is golden brown.
- Remove from the oil with a slotted spoon and place on plate lined with kitchen paper to soak up the excess oil.
- When all the aubergine is cooked, place the baking tray into a low oven to keep warm while you prepare the rest of the meal.
To prepare the caramelised onions
- Sauté the onions with a bit of olive oil in a saucepan over a medium heat until golden brown and soft.
- As they begin to caramelise, add a couple of teaspoons full of balsamic glaze and stir.
- Leave them cooking over a low heat while you prepare the cranberries.
To prepare the cranberries
- In another saucepan, put the cranberries, brown sugar, orange juice and cinnamon over a medium heat and cook, stirring occasionally, until the cranberries get soft and begin to pop.
- Before serving, taste and add more sugar if too bitter.
To prepare the goats cheese
- Cut the two goats cheese rounds in half through the middle to give four thinner discs, then place rind side down on a baking tray.
- Bake in a low oven for 5 minutes until just melted.
To plate up
- Put a little balsamic vinegar on a small plate, then set a round of aubergine on top.
- On this, place a spoonful of cranberries, a goat cheese slice, and top with a spoon of the onions.
Parmesan-crusted aubergine with goats cheese, cranberries and caramelised onions
Ingredients
For the aubergine
- 1 medium aubergine cut into rounds, about 1/2 inch thick
- 75 g (2.6 oz) breadcrumbs
- 50 g (1.8 oz) Parmesan or vegetarian hard cheese alternative finely grated
- 75 g (2.6 oz) flour
- 2 medium free-range eggs beaten
- 1 tsp salt
- 1 tsp pepper
- Vegetable oil for frying
For the caramelised onions
- 2 onions peeled and thinly sliced
- 2 tsp balsamic glaze
For the cranberries
- 100 g (3.5 oz) cranberries
- 3 tbsp brown sugar
- 3 tbsp orange juice
- 1 tsp cinnamon
For the goat's cheese
- 200 g (7.1 oz) goat's cheese (vegetarian if required) I used two 100g rinded rounds
Instructions
To prepare the parmesan-crusted aubergine
- First, set up a crumbing station with three bowls.
- In the first, mix the breadcrumbs, parmesan, salt and pepper, in the second, the eggs and in the third, place the flour.
- Fill a large saucepan pan about 1/3 of the way with vegetable oil and set over a medium heat to get hot.
- Take each round of aubergine and dunk it first into flour, then the egg mix, then the breadcrumb mixture. Be sure to coat both sides of the vegetable.
- Dip back into the egg, then into the crumb again so give a double coating.
- Once each round is breaded, place it into the hot oil and fry it until each side is golden brown.
- Remove from the oil with a slotted spoon and place on plate lined with kitchen paper to soak up the excess oil
- When all the aubergine is cooked, place the baking tray into a low oven to keep warm while you prepare the rest of the meal
To prepare the caramelised onions
- Sauté the onions with a bit of olive oil in a saucepan over a medium heat until golden brown and soft.
- As they begin to caramelise, add a couple of teaspoons full of balsamic vinegar and stir.
- Leave them cooking over a low heat while you prepare the cranberries.
To prepare the cranberries
- In another saucepan, put the cranberries, brown sugar, orange juice and cinnamon over a medium heat and cook, stirring occasionally, until the cranberries get soft and begin to pop.
- Before serving, taste and add more sugar if too bitter.
To prepare the goats cheese
- Cut the two goats cheese rounds in half through the middle to give four thinner discs, then place rind side down on a baking tray.
- Bake in a low oven for 5 minutes until just melted.
To plate up
- Put a little balsamic vinegar on a small plate, then set a round of aubergine on top.
- On this, place a spoonful of cranberries, a goat cheese slice, and top with a spoon of the onions.
Notes
Nutrition
More amazing aubergine recipes to try





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Mammasaurus says
I love aubergines - most exciting to find a recipe with them that doesn't involve an oven too!
Claire says
That looks very tasty! I love aubergines, but always struggle for inspiring ways to cook them. Will definately give this a go :)
wobblymouse says
this looks amazing, i've never had much success with aubergine but this may just tempt me!
Midlife Singlemum says
Lookslike a real Michelin meal.