Parmesan-crusted aubergine with goats cheese, cranberries and caramelised onions (recipe)

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

Equipment

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.

Print Recipe

5 from 1 vote

Parmesan-crusted aubergine with goats cheese, cranberries and caramelised onions

This Parmesan-crusted aubergine with goats cheese, cranberries and caramelised onions is the perfect recipe for a delicious, rich starter.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Starter

Cuisine: Italian

Diet: Vegetarian

Keyword: aubergine with goats cheese, breaded aubergine, Parmesan crusted aubergine

Servings: 4 servings

Calories: 463kcal

Author: Emily Leary

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

• Weighing scales
• Measuring spoons
• Kitchen knife
• Chopping board
• 3 small bowls
• Large saucepan
• Slotted spoon
• Large plate
• Kitchen paper
• Small frying pan
• Wooden spoon
• Small saucepan
• Non-stick baking sheet

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

To make this recipe quicker and simpler to prepare, try using store-bought cranberry sauce and jarred caramelised onions. Still very tasty!

Nutrition

Calories: 463kcal | Carbohydrates: 55g | Protein: 23g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 1142mg | Potassium: 513mg | Fiber: 7g | Sugar: 20g | Vitamin A: 800IU | Vitamin C: 16mg | Calcium: 303mg | Iron: 4mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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