Jamie Oliver’s Aubergine al Forno and Roasted Grapes with Cheese Featured



3 eggplants/aubergines, cut into 1cm slices
extra virgin olive oil
1/2 tsp ground cinnamon, plus extra pinch
2 spring/green onions, finely chopped
2 garlic cloves, finely sliced
large handful cherry tomatoes
red wine vinegar
50 g breadcrumbs
50 g pine nuts
2 tbsp raisins


1) Preheat oven to 400F/220C. Place the aubergine slices in a sturdy oven-proof pan or cast iron skillet. Brush lightly with olive oil, then sprinkle over the cinnamon and a little salt and pepper.
2) Cook for 15-20 minutes, adding the onions, garlic, and cherry tomatoes halfway through. Once softened, add a splash of vinegar.
3) In a bowl combine the breadcrumbs, pine nuts, a pinch each of cinnamon, salt, and pepper, and a healthy drizzle of olive oil. Sprinkle over aubergines and cook for 10 minutes more, or until crispy and golden.


Roasted Grapes with Cheese


1 kg concord grapes on the vine
1 tbsp golden caster sugar
few sprigs of thyme, leaves picked
extra virgin olive oil
spash of red wine vinegar
75 g creme fraiche
50 g white cheddar, roughly chopped into large chunks
250 g brie or camembert cheese
sage or mint leaves
walnuts and bread, to serve



1) Preheat oven to 400F/220C. Place grapes in large roasting tray and sprinkle with sugar and thyme; drizzle with olive oil and vinegar
2) Roast for 5-10 minutes, keeping an eye on them and turning when necessary, until the grapes are just starting to catch and burst open.
3) Remove the tray from the oven and spoon over dollops of creme fraiche; scatter over the cheddar chunks, then tear up the brie (or camembert) and nestle the pieces among the grapes.
4) Drizzle the sage or mint leaves with olive oil and scatter over top. Return the dish to the oven for 5 minutes, or until the cheese starts to melt.
5) Serve with the a bowl of walnuts and bread, and a bottle of red wine.

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