Buy Jamie Oliver eggplant tomato pasta | Selling with Reasonable Prices
Eggplant is used in many ways and in many recipes and dishes like pasta mixed with tomato the way Jamie Oliver makes it
Who is Jamie Oliver? Let’s find out below
Jamie Oliver is a British chef who was born on May 27, 1975, in Clavering, Essex, England
He first gained international recognition for his work on the television programs The Naked Chef (1999) and Jamie Oliver’s Food Revolution (2010-11)
In addition, he has written a number of books on various aspects of cuisine
Oliver’s parents had a restaurant and bar in Clavering, Essex
After continuously pleading with the cooks, he was given permission to work in the kitchen
Oliver began attending Westminster Catering College at the age of 16 before going to France for more training and experience
His skill in front of the camera was found while doing a documentary on restaurants, which led to him starting a job as a sous-chef at the River Café
Optomen Television quickly hired him to host his debut show, The Naked Chef, in which he demonstrated how to make cooking simpler by utilizing common products and methods
Oliver has been in a number of television shows, such as Oliver’s Twist (2002) and further Naked Chef series
Along with writing multiple best-selling cookbooks, he founded his own cookware business
He founded the Fifteen Foundation in 2002, a London-based initiative that offered underprivileged teenagers the chance to work in the restaurant business at Oliver’s Fifteen
The project’s success sparked Oliver’s hopes to spread the program across the United Kingdom and abroad, as seen in the television series Jamie’s Kitchen
Jamie’s School Dinners, a five-episode television program from 2005, featured Oliver’s struggles in training a group of school cafeteria staff to prepare new, healthier food as well as his success in persuading kids to sample the new menu
With the aid of this episode, Oliver began his wildly successful “Feed Me Better” campaign to raise the caliber of school meals in the UK
The British government decided to boost the amount spent on each school lunch in large part as a result of his efforts
In 2007, Oliver debuted Jamie at Home, a program about urban gardening and preparing meals with fresh vegetables
Jamie Oliver’s Food Revolution premiered in the US three years later
The six-part documentary won the Emmy for outstanding reality show
It followed his attempts to change people’s eating habits in Huntington, West Virginia
The comedy from Los Angeles debuted its second season in 2011
In both seasons, the emphasis was on providing wholesome school meals
Cookbooks have been influenced by the television programmes Jamie’s 15-Minute Meals (2012), Jamie’s Comfort Food (2014), and Jamie & Jimmy’s Friday Night Feast (2014-)
Jamie Magazine launched in the UK in 2009, and its American version debuted in 2012
The journal, nevertheless, stopped being published in 2017
Additionally, his restaurant company in the United Kingdom filed for bankruptcy in 2019 and failed, closing around 20 restaurants as a consequence
This meal is an excellent illustration of a typical Sicilian pasta recipe
Despite its seeming simplicity, it is very soothing, flavored to the brim, and has the consistency of a warm hug in a bowl
Additionally, it contains two of the necessary daily portions of fruits and vegetables
Additionally, switching to whole-wheat pasta from refined white pasta is a smart option since it contains more fiber and has a nuttier taste
The saltiness of the capers, pecorino, and chili flakes contrasts well with the sweetness of the tomato sauce, and the cooking procedure gives the aubergine the most amazing texture
Ingredients
2 aubergines
3 cloves of garlic
½ a bunch of fresh basil, (15g)
1 teaspoon dried oregano
1 teaspoon dried chili flakes
olive oil
1 tablespoon baby capers
1 tablespoon balsamic vinegar
1 x 400 g tin of quality plum tomatoes
320 g dried wholewheat spaghetti
50 g pecorino cheese
extra virgin olive oil
Instructions
Cut the aubergines into pieces that are 2 cm thick
To remove extra moisture, place in a colander in the sink, sprinkle with sea salt and set aside for 20 minutes
Remove the basil leaves and stems and finely slice them after peeling and slicing the garlic
After washing and drying the eggplant, combine it with oregano, chili flakes, olive oil, sea salt, and black pepper in a large mixing bowl
Carefully combine all the ingredients
Pour some olive oil into a big pan and set it to medium heat
The aubergines should be added to the heated oil in a single layer, and they should be fried for 5 to 8 minutes, or until softened and golden brown, stirring often; this may be done in stages
Cook the basil stems, garlic, capers, and more olive oil for a further two minutes, or until golden
Use the back of a spoon to combine the tomatoes and vinegar in a mixing bowl
Boil the sauce for 15 to 20 minutes on low heat, or until it has thickened and taken on a glossy appearance
In a pot of salted, rapidly boiling water, cook the spaghetti for eight minutes, or until it is soft yet firm, or al dente
Add a generous splash of the conserved cooking water to the eggplant sauce after draining the spaghetti while conserving one cup of the cooking water
Grate half of the cheese and add the majority of the preserved basil leaves
Extra virgin olive oil is used sparingly as seasoning
If necessary, stir in a little of the leftover boiling water to loosen the sauce before adding it to the pasta
Serve the soup in bowls, garnished with the remaining cheese and basil
