Aubergines have a delicious smoky flavour and when cooked they transform from rubbery and dry, to indulgent and soft, with an almost meaty texture. To get the most out of aubergine, make sure you cook it for at least 30 minutes. They’re an excellent source of gut friendly fibre and contain B vitamins which help release energy from food. Their skin is also rich in an antioxidant called nasunin, which gives it it’s purple colour, and helps fight free radical damage that destroys healthy cells.
1. Aubergine parmigiana
Layers of sliced aubergine, basil infused tomato sauce, and creamy mozzarella, create a delicious and melt in the mouth bake. Enjoy it as a veggie main with rosemary polenta chips and greens, or as a side dish to roasted lamb. This is one of our favourite ways to enjoy aubergine and we’ve got a recipe over on the blog.
2. Baba ganoush
This Middle-Eastern speciality is traditionally served as part of a mezze. Roasted or chargrilled aubergines are combined with garlic, lemon, cumin and parsley, and topped with pomegranate seeds, to create a delicious and smoky dip. Serve it as a side dish or with toasted pitta breads.
3. Spinach and ricotta rolls
This is a spin on aubergine parmigiana but is just as tasty. Aubergines are cut lengthways and chargrilled or oven roasted with a little olive oil. Ricotta, nutmeg and spinach are combined in a bowl and then dollops of the cheesy mix are rolled in slices of aubergine. They are then covered with a tomato sauce and baked in the oven. Enjoy it as a veggie main or as a side to roasted lamb.
4. Stuffed or miso baked
Forget stuffed peppers and try stuffing aubergines instead. Scoop the flesh out and mix it with olives, tomatoes, basil, mozzarella and red onion, topped with pitta breadcrumbs and then roasted in the oven. Alternatively, cover the aubergines in a miso paste and bake in the oven, then serve with cucumber, sesame seeds and brown rice.
5. Stew or curry
Aubergines meaty texture works well in veggie curry’s and stews. Enjoy them in a curry with creamy coconut and a peanut sauce or in a stew with harissa paste, cumin, coriander, cinnamon, tin tomatoes and olives, and served with cauliflower rice, flaked almonds, parsley and a toasted turmeric pitta bread.