Josper braised aubergine

Berenjenas braseadas al Josper

The aubergine is a highly appreciated garden produce when grilled, as well as being a healthy, light and very digestive dish with many nutritional properties, which is also consumed more and more every day. That’s why today we bring you a new recipe for your Josper oven, with which you’re sure to triumph. This is the Josper braised aubergine with textured tomato, basil and goat’s cheese, a spectacular and simple dish.

First of all, let us mention the curiosity that the aubergine, which belongs to the Solanaceae family like the tomato, tobacco or pepper, is not a vegetable… It is actually a fruit and, as we said, the best way to prepare it is to bake it: this technique improves its texture, concentrates the flavours and consolidates its flesh.

Berenjenas al Josper

Aubergines with Josper

Josper braised aubergine with tomato textures, basil and goat’s cheese



-Cherry tomato

-Pesto (olive oil, pine nuts, basil, parmesan cheese, fresh basil, dried tomatoes, goat’s cheese, olive oil, salt and pepper).

Preparation, step by step

  1. Cut the aubergine into slices about 1 cm thick and season with salt and pepper.
  2. The cherry tomatoes should be seasoned with salt and pepper to taste and placed in a 1/3 Josper tray.
  3. With the Josper’s air inlet closed, the upper register at level 2-3, and a temperature between 250 and 300 degrees, place the tray with the cherry tomatoes and aubergine directly on the lower rack of the oven.
  4. After 2 minutes, turn the aubergine and move the tomatoes and leave for a further 2 minutes. If you want it al dente, just 1 minute is enough.
  5. We add several spots of pesto over which we then place the aubergine, some cherry tomatoes to taste and finish up with some basil leaves and small portions of dried tomato.
  6. Aubergines in a Josper oven
Berenjenas en un horno Josper

Bon appetit!

Scroll to Top

Ven con nosotros al

Meat & Fire Festival, segunda edición

3 días de fuego y carne para disfrutar con los 5 sentidos