Grilled Aubergine and tomato with basil and parmesan crust Recipe

A fresh Italian accompaniment to a BBQ or a side dish.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 4.3/5

Les ingrédients

Pour people
  • For the crumble
  • Panko breadcrumbs : 100 g
  • Basil : 0.5 bunch
  • Grated parmesan : 60 g
  • For the vegetables
  • Aubergine(s) : 2 whole
  • Beef tomato(es) : 3 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 20 ml



    Preheat an oven to 180*

    Place your breadcrumbs on a tray and toast in the oven for about 6 minutes until they just begin to colour.

    Grate the parmesan.
    Pick the basil leaves from the stalks and dice.

    Mix the toasted breadcrumbs, parmesan, basil, salt and pepper in a bowl and leave to cool.


    Slice the aubergines length wise about 3cm thick.

    Slice the tomatoes into 4 thick slices.

    Get a grill pan, BBQ or frying pan to a medium high heat.

    Drizzle the olive oil on to the aubergine and tomato slices and season with the salt and pepper.

    Grill the aubergine for about 2 min each side until nicely charred and soft through and place the tomatoes on a tray and bake in the oven until soft.

    Stack the cooked vegetables on a platter or into a gratin dish, aubergine on the bottom, then tomatoes and cover with the parmesan crust.
    Serve immediately.

Chef's tip

«If you slice and salt your aubergine up to an hour ahead of time before cooking it helps to remove the bitter taste and speeds up the cooking process.»

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