An easy way with chicken from Nigel Slater.
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Beetroot and Cauliflower Parmigiana (6)
Coquilles St Jacques (6)
Maryland Crabcakes (4)
Macaroni Cheese with Kale (6)
Crab Cakes (4)
Aubergine Parmigiana (4-6)
This dish from Northern Italy can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.