Aubergine recipes

[JustAnotherViper]

I’m awash with aubergine (not complaining as I love it). Please share your favourite aubergine recipes as I’m currently just making caponata and ratatouille on repeat (delicious but some variety might be nice too)

Parmigiana. Slice the aubergine thin as possible. Layer with passata, cheese and herbs.

Dry roast with cumin.

I need more recipes too- I have three very large ones, and no desire to put the oven on.

Burnt aubergine chilli is excellent on BBC good food website. Also like Hairy Bikers roast aubergine and pasta from their Veggie Feast book.

Look up İmam bayıldı and Chinese sticky eggplant with chilli garlic sauce.

Very different, but both are divine.

Halve the aubergine lengthways, deeply score the flesh in a criss-cross pattern, glug some oil over and season. Roast until the flesh is soft.

In the meantime, brown off some mince and chopped onion. Add garlic, cumin, ras el hanout, and tomato puree. Cook until fragrant.

When the aubergines are done, scrape out the flesh and combine with the mince. Stuff the aubergine skins with the mince, top with grated cheese and return to the oven until the cheese is melted.

You're welcome.

Japanese miso-glazed aubergine. My recipe isn't online, but there are others.

We make this a lot:

www.bbcgoodfood.com/recipes/aubergine-halloumi-harissa-skillet-bake

thehappyfoodie.co.uk/articles/best-ottolenghi-aubergine-recipes/

It looks like it's making you buy the book to get the recipe, but just click on the recipe name and it will take you to the recipe online.

My favourite is the first one!

I think I need more aubergines. These are all fabulous- thank you

I cook them whole in BBQ or oven. Bake. They go deliciously soft. Serve with garlicy tahini yogurty stuff a bit like a jacket potato. This recipe www.bonappetit.com/recipe/grilled-eggplant-with-garlicky-tahini-yogurt-sauce

BURNT AUBERGINE
INGREDIENTS
1 X Large Aubergine
8 x Candied Walnuts
1 x Heaped table spoon of tahini
1 x Heaped teaspoon of pomigranite Freshly picked oregano.

Aubergine
Pierce 4/5 holes in the aubergine.
Place the aubergine on a colander try and place in an oven at high heat for 10-12 minutes. Turn the aubergine and cook for another 12-15 minutes.
Remove the aubergine from oven and leave to cool. Keep the juices that bleed from the aubergine for the tahini sauce.
Remove all the skin revealing the cooked flesh. You should be left with only the stalk at the top and the flesh of the aubergine.

Tahini Sauce.
Take one jar of raw tahini. Mix with water, freshly squeezed lemon juice and season to taste. Add the aubergine juices you’ve saved from before. The sauce should take on a loose yoghurt like consistency and be easily spread over the plate.
A small note. When mixing tahini it may at first look as if you’ve got this terribly wrong and the mix has split. To not grieve. A little perseverance and the mix comes back together to form a beautiful sauce.

Pomegranate Sauce
Cut one pomegranate and cut in half. Remove the seeds from the pomegranate and mix with toasted pine nuts. Add olive oil and Mottocotto balsamic cream. Finish with lemon juice and a little splash of chardonnay vinegar.

Candied Walnuts
Roast one tray of walnuts at 160 degrees for 10 minutes.
In a pot, over medium heat, place 2 cups of sugar. 1 cup of roasted walnuts. When the sugar has melted and turned brown stir gently and remove from the pot. Be careful not to leave the walnuts in the pot for too long as they will burn. Leave the walnuts on a flat tray to cool.
Assembly
Spread one heaped tablespoon of tahini sauce on a main course plate. Place one burnt and peeled aubergine in the centre of the plate.
Add six/eight candied walnuts.
Pour one heaped teaspoon of pomegranate sauce over the aubergine. Season and finish with freshly squeezed lemon juice and freshly picked oregano.

Has anyone mentioned Baba Ganoush yet.... ?!! 😋

Second this - BBC GF's burnt aubergine chilli is brilliant, I actually prefer it to meat chilli now.

@SlipperyLizard I cook that a lot too and it is always really well received.

I love moussaka (with meat or veggie) but it takes ages, probably not a good one in the hot weather.

@TheFlis12345 it is my 12 year old’s favourite (10 yr old not so much 😂)

Georgian aubergine slices or rolls with pomegranate and walnut/garlic/fenugreek paste. Absolutely yummy.

www.lazycatkitchen.com/georgian-eggplant-rolls-nigvziani-badrijani/

www.bbcgoodfood.com/recipes/aubergine-halloumi-harissa-skillet-bake/amp

This is amazing

Slice into rounds and barbecue
When nearly cooled, soak in a dressing of soy, rice wine vinegar and sesame oil with plenty of fresh coriander

So far we’ve tried the Harissa and halloumi bake, the sticky Chinese style with garlic chilli sauce, the İmam bayıldı and the parmigiana. All delicious.

I’m hoping the other recipes will be equally good.

Nigella beef and aubergine fatteh. Like Middle Eastern nachos.

A question on the burnt aubergine chilli. I forgot dark chocolate (I don’t venture down that aisle for fear of pester power). Do I leave it out entirely, sub with cocoa powder or make something else and do it when I have the chocolate?

You've probably used them all and never want to see an aubergine again OP, but if not, one of our absolute favourites is spicy bacon aubergine pasta.

Fry off cubes of aubergine, chopped up bacon and garlic in olive oil. Then add in tinned tomatoes and chilli flakes and simmer to reduce. We sometimes add mushrooms too, but they are better fried off separately first as they can release too much water into the sauce.

Serve it over pasta with lots of Parmesan. It's amazing, I promise!

Imam byaldi is wonderful.
Baingan Bharta