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Aubergine Parmigiana (Eggplant) | Jamie Oliver | #MyFoodMemories | AD

Aubergine Parmigiana (Eggplant) | Jamie Oliver | #MyFoodMemories | AD


Hi guys, Jamie here. I hope you’re really really well. So me and the Hotpoint gang, we’ve come together to bring out and celebrate some of your most loved and cherished food memories! And I’ve picked out some of my very very best, but if you want to get involved in the competition go to the food memories hub. You could win a whole load of Hotpoint equipment. Now first up, Claudio. Italian boy. He has got a dish that is so special to him. This is from his honeymoon. It’s a beautiful aubergine parmigiana. Delicious! So Claudio thank you for being here. So aubergine parmigiana. Exactly, like you know straight from Capri. It was a great experience. Obviously it was a romantic time. Definitely. You just got married. We known each other since we were 14. Lovely! So childhood sweethearts. Something like that, I mean you know, definitely like a very good deal for me so… She’s amazing. Bless you. So describe the dish to me. It was, like you know, in discs, cut into discs and then, like you know, it was buttered and fried and then it had layers of tomato sauce and mozzarella and scamorza and all these other cheeses. It was just fantastic. Really really good. We’ve gone back to the hotel. We’ve researched exactly how to cook it, and we’re gonna have a go. I’ve got a message from the chef, Oliver Glowig. Famous chef and he’s now in Rome, at a restaurant I believe called La Tavola. Hi Jamie. Hi Claudio. Claudio, I’m really glad you remember my recipe and liked it so much. I hope it tastes just as good. If you’re ever in Rome, come see me at my restaurant. I wait for you, bye. Bless you! Thank you very much. Nice one. What a chef. Thank you chef and he’s been amazing. This dish isn’t my normal style. Nonna’s don’t normally put aubergine in towers do they? No. This is quite Chef-y I’ve just finely sliced the skin of the aubergine. This will be fried later. We’re gonna slice this just under a centimeter thick. He uses a cutter to cut them into perfect discs and do you remember how big it was when you had yours? Five layers? Were you drunk at the time because he told us three. Is that right? Yeh he did. Season the aubergine. Cover it completely with the flour. Go in with the egg. Boil. Turn the heat up. Now I’m using the Hotpoint hob. Hotpoint is the reason that we’re here, so thank you Hotpoint. Have you ever tried to recreate this dish for your wife at home? No. When’s the next anniversary? Actually soon like you know is in few days. You better focus. Get the aubergine in the flour. Place the egged aubergine into the oil. While these fry we’re gonna make the most simple tomato sauce. Two cloves of garlic, and if you can add a little bit of olive oil to the pan. Add the garlic, basil, roll it up. This is the quickest sauce ever. We’re gonna fry this off. Organic tomatoes, whole plums, and I’m gonna just squash the tomatoes in my hand. That’s how Italians do it, like you know, with love. The kitchen paper here is gonna take away the excess fat. Turn the heat up and now I can take the aubergine skin and fry it. Have a look at that. See how this is crunchy and crispy now look at that. Put it to one side. The tomato sauce is done. Give it a little season. You are a cheese maker, can you explain this. Scamorza. It’s an aged mozzarella cheese. It has been smoked so it’s got that incredibly robust flavour right? Yeah. I’m gonna slice this into little half centimeter slices, and I can see you’ve brought some of your homemade cheese. Mozzarella. Beautiful. I’m gonna use a little bit of your cheese in this dish. Fantastic. We’re gonna add just a little tomato to the base and then we’ve got the aubergine. You do the same. we got tomato sauce. Smoked scamorza. Your mozzarella. Oregano. Basil in each layer as well. We’re gonna do three. Let’s do it. And we repeat that everytime. Finish with parmigiano. Reggiano. So we’re gonna put it in our lovely Hotpoint oven. We’re gonna cook that for about 10 or 12 minutes. Are you hungry? I’ve been, like you know, fasting for a couple of days so I just came here for, like you know, for this. Look at that. Bring your memories back? Bringing memories back. Let’s have a try. Ah look at that! Is it everything you wanted it to be? It’s better. Aw that’s so good. Because now I can make it for my wife. The aubergine is crispy but meaty and soft. And the smokiness of the… cheese scarmoza just does the right the right job you know. Brother put it there. So, lovely people try this recipe. Part of a gift from me and Hotpoint to you, is we’re gonna give you a brand new hob and an oven. Thanks a lot. Thank you very much. That’s fantastic and you know that about it so. Guys what are you waiting for? Click the link and get involved. Enter the competition and you could win a whole load of wicked Hotpoint equipment.

100 thoughts on “Aubergine Parmigiana (Eggplant) | Jamie Oliver | #MyFoodMemories | AD

  1. people complaining about the product placement: it's clearly shown, and all that he does is mention the brand of the hob/oven. It has zero impact on the recipe, you could make this dish with any hob or oven.

  2. It’s an AD for hobs and ovens, how does it take away anything from an amazing content? Do you realize that youtube videos provide you with endless good content for free?! And do you realize that behind well edited videos like these there is a whole team working to deliver your entertainment? What is wrong if they have sponsored ads? Does it take away anything from the recipe? Do you think your recipe will be less tasty if you cook with a different set of hobs or if you switch the bertolli butter with your tesco’s?! Get a grip and stop complaining.

  3. Nothing wrong with having sponsors … the content is amazing .. teaching you how to cook for free .. I wish him to get richer and more successful .. the man is doing a great job .. well done 👏

  4. The moisture from the aubergines need to be drawn out. Slice the aubergines, season with salt and place them in layers on top of one another inside of a colander. Place some weight on top and have the colander inside of a tray so that the excess moisture that seeps out can collect in it. Only then do you batter and fry the aubergines. Otherwise you're keeping all the bitter moisture in.

  5. this looks delicious, although in sicily parmigiana aubergine is completely different and personally I prefer it the way sicilians nonnas do it 😉

  6. I don't mind advertisements if they're done well. There's nothing shameful about making a living doing what you love. y'all gotta chill

  7. I'm very ok with the ads. Hey, a man gotta eat and feed his family right, what's the use of building all these view if you're not making money from it. Beside, is not like he's asking money from you lots so lighten up people.

  8. Ah, a good chef NEVER reveals some special additives… like some carlmalized tomatoes/onion and red wine in the sauce. Also, flour/egg wash and seasoned breadcrumbs to the aubergine before frying. And you did Nonna proud with the cheeses:)

  9. Man that looks great! What a great take on a classic dish.. does anyone know what the smoked cheese was called I couldn’t catch it 👍🏻

  10. So tell me why I should listen to you on ‘Money Saving Meals’ when it’s clear that you don’t really understand poverty in the UK? Do you have any special knowledge that the 9 million households who will migrate onto Universal Credit don’t have about the day in day out grind of making ends meet? And why do we have to put up with being derided and criticised yet again? We’ve got the Department of Work and Pensions and the coalition government for that usually…

    With your comments promoting aTV project in 2013, you skirt very close to blaming poor people for just not trying hard enough. I’m staggered by your lack of responsibility here Jamie.

    One of the biggest reasons we can’t all live the life of a Sicilian peasant with our handful of mussels and darling little pasta dishes is that our shopping options have been decimated by the supermarkets which now account for about 90% of food shopping in the UK. This would include the supermarket chain that you advertised for 10 years. And the other five or six that stock your ready made pasta sauces and branded foods.

    This is a situation where supermarkets have filled the breach where people no longer got taught Home Economics or cookery at school by telling them cooking was really really hard and that life would be more simple if they just bought this pre prepared item. They branded and bagged everything we ate and turned it to profit over anything more profound. And you encouraged it by slapping your face and your name on everything from grow bags to magazines because it made you money.

    Yes, you set up the Ministry of Food and you’ve made a career out of telling people to eat at home and showing them recipes for meals involving one pepper at a time, but have you ever noticed until now that the supermarkets only sell them a lot of the time in packs of three? That’s too much for one person and not enough for four. Supermarket chains don’t just sell your books, they sell the ingredients you need to use them and both you and they have been making money out of it. And that money isn’t trickling back to our rural economy that produces the food nor to our urban one where people lack genuine shopping choice.

    Sure you can scour the aisles for the things that are still cheap, but only if you go to a particular branch and only that branch. There are 16 Tesco and Sainsbury’s within 1 mile of my house, mainly Locals and Expresses and not a single one stocks a decent range of Basics or Everyday Value. You might get bottle of fizzy water from those ranges but you won’t get pulses or bags of flour. The fruit and vegetables are pre packed and portioned. Even the main branches pick their produce carefully. Until last week, Brixton didn’t have a big Sainsbury’s so you had to go to the well heeled areas of Clapham or Dulwich instead. Those stores aren’t aimed at low income shoppers at all.

    You are right that the market is. But mine closes half day on a Wednesday and is for someone like me with a fatiguing illness a major event to visit as I walk round carrying bags and lifting and carrying. The shops are small and neither wheel chair or buggy accessible. You have your hands full and no trolley so how you keep toddlers under control and pay for the shopping with just two hands I don’t know. There’s no parking nearby and you have to jostle on and off buses carrying bags. Young able bodied people can do it, but older or disabled ones might not be able to.

    And that’s the elephant in the room isn’t it Mister Oliver? You haven’t thought about why people are poor. It’s quite rare that people are poor long term just because they don’t earn enough money. Usually its because there are no jobs at all or because you’ve had employment gaps due to having kids, caring roles for other relatives, periods in prison or an illness or disability. Being sick or disabled makes you around twice as likely to live in poverty than your able bodied counterpart no matter if everything is the same.

    3.3 million people in the UK are entitled to Disability Living Allowance. This is a non means tested benefit paid to people in work and out of work who have a long term illness or disability to pay for the extra costs of their condition. Some of those people (I believe around 400,000) only receive the mobility component which means according to the Daily Mail they get a free car. In fact they get to lease a Motability vehicle to use, making up for the fact public transport isn’t suitable for them to use. The other 2.9 million get the care component as well because they need help with their daily care levels.

    In order to qualify for any of the three levels of DLA you must need help to prepare a main meal for yourself. The same goes for the two levels of Attendance Allowance, which is the equivalent benefit for the over 65s, and 1.6 million people claim it. So that’s by my maths 4.5 million people in the UK who struggle to make a main meal regularly due to health, let alone time or costs. Many of these people will have carers who tend to them often while holding down jobs, dealing with their own health issues and raising children and you know what? They might not feel like making a two course meal every night after struggling through the day.

    And we can’t ignore them. We cannot continue to say that poor people don’t try hard enough and just ignore 4.5 million people in the UK like all currents discussions of food poverty seem to do. Everyone’s so keen to tell the story of those dreadful povvos we know who have a massive flat screen TV and eat chips at every meal. We also can’t ignore the fact that you can’t actually buy a cathrode ray telly anywhere anymore or the dirty little secret that poor people often have massive TVs because HP firms like the Provident and Brighthouse only offer the biggest ones, and most people no matter how deserving don’t want to sit in silence for the year it’d take to save up.

    But Jamie, you’ve probably never had problem getting credit with your fixed abode, photo ID, two utility bills (tricky with a prepay meter) and parents who could guarantor for you, so you’re not well versed in pay by week options, credit cards with 45% interest and Wonga loans. Many people have no other way to get a telly. And before you suggest they buy a nice board game instead to enrich their minds, remember that people without tellies won’t be able to keep the ratings up for your shows and then you’ll have to flog lots more Flavour Shakers and classes at Recipease.

    And that’s the thing, if the middle classes want to spend their money on your books and branded goods then you revel in it. You haven’t returned to Rotherham to see how the Ministry of Food is getting on 5 or 6 years later and make a TV show about the people who did learn to cook despite the hurdles and pass it on to someone. You’ve been busy flogging reinvented pizzas and opening city restaurants where the bread board alone costs a fiver.

    Where’s that social conscience you made your name off? The one that changed lives in Fifteen or Kidbrooke schools where you harnessed the power and promise of food in people’s lives and made it a force for good rather than a pressure? Where’s the understanding that welfare ‘reform’ and the squeeze on wages, but rise on utility bills are making it hard for people to afford to cook a cheap cut of meat?

    When did you last talk to a poor person? Someone like me who has done it day in day out for 13 years and never had more than £20 a week for groceries in their adult life? Or someone totally unlike me who doesn’t know how to cook or where to start? Or the person who can’t afford heat, light, council tax, bedroom tax and hot food without juggling so hard they’re exhausted? I suggest you need to start talking to us again Jamie, and this time instead of allowing us to be pithy parables of modern British life in your TV shows, you need to start listening.

    Then you might understand that those 7 out of 10 families very often don’t have real choices. They simply make the best decisions from an underwhelming selection of poor options and they don’t deserve to be judged by you while they’re doing it. The fact that the family who eat chips and cheese you find so offensive probably can’t afford the £26 your new economical cookbook costs in hardback makes me feel that your current interest in thrift is actually a money making scheme for you. We all have to make a living Jamie, but if you’re going to be a hypocrite, at least be a self aware one. You’ve stopped trying to help the situation, but are simply inflaming it.*

    *Although you are giving me ample opportunity to crack open one of those cans of Special Brew that are seemingly mandatory if you’re on benefits and play the fastest game of ‘poor person bingo‘ possible, so that’s nice. I’m tempted to replace the TV with that when the nights get long again.

  11. Just done this recipe. But not impressed at all. You can tell by taste that is not Jaime Oliver recipe. I'll stick to the aubergine fried in egg.

  12. Hotpoint is actually an amazing brand… cook on one daily … need a new oven and stove and for sure will go with them… lucky guy.

  13. leviticus 11 seek the righteousness of GOD and kingdom of heaven first, everything shallbe added unto you. AMNE www.bible.com

  14. great chef ,you created the dish as simple as
    thank you
    i will try that in my hotel also
    chef i need an dish of classic pomfret fish recipe

  15. Hi Jamie. I am an ex chef and have been using a microwave for the last 8 months as we cannot afford to replace our broken cooker. Where and how can i enter the competition? thanks

  16. Trying this tonight but making my tomato sauce from slow roasted ones. In the oven at present. The slow roasting makes their flavour intense. Couldn't get the fancy smoked mozzarella, so using a smoked gouda my partner brought home instead along with regular mozzarella. We shall see how it goes. I suppose it's best not to enquire as to how fattening this dish is Jamie?😏 Will get stuck into a few hours of ironing after just to be on the safe side!

  17. Our Hotpoint oven stopped working after 2 months, showing an 'F03' error code. After waiting for 3 days for the Hotpoint engineer to turn up he tells me it just needs to be restarted using a special key combination and that Hotpoint removed those instructions from the manual in their new products so only their engineers know how to do it. Good luck paying the call out charge after your 12 month warranty expires just to have your oven restarted. Thanks for endorsing that!

  18. All the comments are about not caring that it’s sponsored and that people should stop complaining, I think I’d need to go down very far to find one actually complaining about the advert.

  19. Hi there. What oil are you using?! It’s got to get super hot to fry it properly…. I’m guessing vegetable oil & not olive oil… but please can you confirm. Thank you.

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