Your best aubergine recipes

[ThaneOfScunthorpe]

I love aubergine and they are cheap where I am but I always end up making a moussaka-y thing or babaganoosh.

Any suggestions?

(I'm not sure how to spell babaganoosh, but my computer obviously isn't either as it wants to change it to 'Reaganomics')

In a pasta sauce with red peppers, onions, chorizo and tinned tomatoes or in roasted veg. Also good in Thai green curry. Yum!

I make onion pakoras a lot but would never in a million years have thought to use aubergine. Do you need to cook it beforehand?

Mmm, chorizo and aubergine sounds good.

I have two recepies for you.

1. Shallow fry thick slices of aaubergine. Fry some garlic and some turmaric. Stack the fried slices, turmatic and garlic, fresh sliced tomatoes on a baking dish. Bake for 10 mins. Serve with thick yoghurt and rice.

1. Get some turmaric and some crashed garlic, thickly slice aubergines, fresh mint, sliced onions. Mix it all up and bake for about 40 mins.

[[http://www.nigella.com/recipes/view/griddled-aubergines-with-feta-mint-and-chilli-201 Nigella's griddled
aubergine feta and mint]]

Jamie O's parmigiana

Another one from Jamie - caponata

[[http://www.turkishfoodandrecipes.com/search/label/eggplant
Lots of aubergine recipes on this Turkish recipe website]]

I love aubergines me.

A Girl Called Jack has a lovely recipe for chickpea and aubergine curry.

Yotam Ottolenghi does an amazing chermoula aubergine with bulghar wheat in 'Jerusalem'. My favourite aubergine dish :)

here, look

Some wonderful ideas here, thanks so much. JamNan those recipes all look amazing.

Hi Huevos, have just done that Ottolengui recipe and it was lovely. I didn't have the preserved lemons and suspect that would have made it even better. I must buy some!

Ratatatatatouille

I like to char whole aubergines dry on the griddle pan. You need it so that the skins are all crispy and becoming separated from the flesh underneath. Then cut them in half lengthways and scoop the flesh out or just peel the skin off. It's lovely and smoky and you can add it to pasta sauces or curries.

It's a nice way to cook it cos I do find aubergine soaks up a lot of oil, but this way you don't need any at all.

I had goat's cheese wrapped in sliced aubergine covered and baked in a tomato sauce recently. It was lovely

www.persian-recipes.com/persianrecipes/2010/02/10/khoresht-e-bademjan-eggplant-stew/

Delicious