What can I do with an aubergine that's healthy AND tasty?

[BibiThree]

Not a big fan of the big rubbery fellas, but determined to get more/different veg into my diet - being a veggie that's not going to be hard - but I can't do a thing with them. All I ever do is use them as a bulk product for veggie lasagne or past sauce.

Also, does anyone know if they have any nutritinal value worth speaking of? If not I'll say goodbye and they'll never darken my pantry door again!

Thank you!

Stuff them with loads of courgettes, onions, peppers, tomatoes etc, sprinkle with breadcrumbs and grated cheese and bake in moderate oven for about 45 mins.

this looks good

lots here

baba ganoush (sp?) i a delicious dip with pitta breads etc.

pierce aubergine and bung in reasonably hot oven until it is abit squeeshy and the skin peel off easily.

peel of skin, put in food processor with some tahini, roasted and crushed cumin seeds, garlic, lemon juice and whizz. delicious served hot but lovely cold too.

oooh, they actually look and sound delicious! thank you! Will be trying one of those ideas tonight.

Cut it in half (lengthways) and put the 2 pieces cut side down under a high-ish grill for about 30-40mins until the skin is completely black.

Leave to cool, scoop out all the insides into a bowl (including the almost burnt bits next to the skin, but no skin), add a bit of chopped garlic, some ground cumin & coriander if you have them, a small handful of sunflower seeds, a good slug of lemon juice and a small tub of 0% fat greek yoghurt. Blend with a handblender and taste. Basic cheats include using jif lemon and tubes of garlic paste!

Creates a pretty much fat free (bar the sunflower seeds, which you can live without, but they are nice) dip which is fab with salad veg or spread on toasted pita bread. Its become a bit of a staple in our house cos it takes about 2 mins to make (apart from grill time) and goes with everything....

roasted in strips with mushrooms, peppers, butternut squash and courgette is very nice

just drizzle a very little oil over a baking tray and put in a hot oven. Turn once or twice until starting to go slightly caramelised at the edges

Aargh...goat beat me to it...although using yoghurt rather than tahini makes it lower cal and easier

the trick with aubergine is to slice it, sprinkle salt all over, then put it in a colander and apply pressure ( I stick a heavy saucepan of water on it for half hour or so). This gets rid of the bitterness and tenderises it so it tastes much better.

I use it lots, diced up in casseroles and things, or just roasted alongside things like peppers, red onion, courgette, with garlic and olive oil then put on pizzas or in pittas.

just want to bookmark the thread , am not a huge fan but they are a regular visitor in the box so often need inspiration

Mine always get moussaka'd

I cut it into rounds and grill it in the oven before using it in a recipe. Has the same effect as salting. It is rubbery and chewy if you don't "dry it out" a bit beforehand.

Mousaka with lean mince? Vegtable ratoutille?

aubergine parmigiana's nice

cut the aubergine into thinnish rounds and griddle them

make a nice tomato sauce, good and reduced down and add lots of basil

layer aubergines, sauce and grated parmesan

finish with breadcrumbs (mix with olive oil and some oregano if you like)

30-40 mins in oven
serve with bread and salad

Aubergine & pesto lasagne - Chop up the aubergine & saute with sliced onions & crushed garlic. Add tinned tomatoes & herbs & seasoning & simmer. Layer with some lasagne verde and bechamel/cheese sauce and spread a layer of green pesto on each piece of lasagne. 40 mins in oven. This is a really good veggie lasagne - I also make it with added mushrooms or peppers (speaking from a total carnivore's point of view).

i like the baba ganoush thing with the aubergine grilled till black and squashy, best done on the gas hob.