What can you cook with that aubergine? Take a look at our ideas
There are plenty of simple aubergine recipe ideas – here are just a few for getting the best out of this deep purple vegetable.
This aubergine dip recipe – or babaganoosh – makes a great starter served with toasted pitta bread. First roast the aubergine in an oven heated to 180°C, 350°F, gas mark 4 for about 45 minutes until the inside is soft. When it has cooled, cut it in half and scoop out the flesh and blend in a food processor. Throw the skins away. Mix the flesh with a clove of crushed garlic, a tablespoon each of lemon juice and olive oil, 2 tablespoons natural yoghurt, and some salt and pepper.
Aubergines are delicious stuffed with other vegetables. Why not follow our recipe for Herby Stuffed Tomatoes, but substitute the tomatoes for aubergines? Bake them for 20 minutes, then add a topping of grated cheese and bake for another 5-10 minutes.
Aubergines are a key ingredient of ratatouille. Chop up some garlic, aubergine, onion and red pepper and fry in a little olive oil until softened. Add a tin of chopped tomatoes, plus a teaspoon of mixed herbs or chopped fresh basil and oregano if you have it. Season to taste then serve as a side dish with meat or fish or as a baked potato topping.
Aubergine is also great fried as a side dish. Cut the aubergines into slices about ¾ of an inch thick. Scatter them with salt and leave them for a while so that the liquid drains out of them. Then rinse them with some water and pat them dry with some kitchen roll. Heat some vegetable oil in a pan – enough for deep frying – until it’s hot. Then fry the slices until brown. Serve immediately.
Try out Ben de Lisi’s mouthwatering recipe for Aubergine Cutlets with Pesto for fried aubergine with a difference!
Aubergines are a favourite ingredient in Greek cuisine – why not try them in our Greek Moussaka recipe?