does anyone know any good aubergine recipes?

Answer 1

Stuffed Aubergines with Feta

2 large Aubergines (eggplants)
A little Olive Oil
2 tbsp Peanut Oil
1 Large Onion, chopped
225g/8oz Lean Minced Beef
1 Red Capsicum (sweet pepper) deseeded and chopped
1 teasp dried Sweet Basil
1 teasp Chilli Powder
175g/6oz Feta Cheese, crumbled
8 slices Mozzarella Cheese, 2.5cm/1-inch wide
Salt and Pepper


1. Preheat the oven to 200C, 400F, Gas Mark 6. Cut the aubergines in half lengthways, score the flesh in a crisscross pattern and brush liberally with olive oil.

2. Place the aubergine halves in a shallow baking dish and roast in the oven for 30 minutes.

3. After the cooking time, remove the aubergine from the oven and scoop out most of the cooked flesh, leaving a sturdy shell. Chop the flesh and set the flesh and shells aside.

4. Heat the peanut oil in a large frying pan, add the onion, beef and pepper, season well and cook for 5 minutes, stirring.

5. Add the basil and chilli powder mix well and continue to cook for a further 5 minutes over a medium heat.

6. Add the chopped aubergine flesh to the pan, mix well and continue cooking for a further 5 minutes, stirring from time to time. Preheat the grill to hot.

7. Add the Feta cheese and cook stirring, until melted.

8. Spoon filling into aubergine shells and top with the slices of Mozzarella Cheese, place in a lined grill pan and grill until the cheese has melted. Serve immediately.



Vegetable moussaka

Ingredients
50g/2oz green or brown lentils
570ml/1 pint water
4 tbsp oil, preferably olive
1 onion, peeled and finely chopped
1 clove garlic, crushed
110g/¼lb mushrooms, wiped and chopped
30 - 60g/2 - 3 tbsp tomato purée
30g/2tsp dried oregano
1 tsp freshly grated nutmeg
salt and freshly ground black pepper
350g/12oz or 2 medium aubergines, washed and sliced
2 potatoes, scrubbed, boiled and sliced
2 tomatoes, washed and sliced thickly

For the sauce:
20g/¾oz butter
1 tbsp flour
225ml/8fl oz milk
1 small egg
2.5g/½ tsp mustard powder
salt and freshly ground black pepper
75g/3oz grated cheddar cheese.

Method
1. preheat the oven to 180C/350F/Gas 4.
2. Pick the lentils over for sticks and stones, wash them thoroughly, then bring them to the boil in the water. Cover and simmer for 40 - 45 minutes or until they are soft.
3. When cooked, drain and reserve the liquid for stock.
4. Heat 2 tbsp oil in a frying pan and fry the onion and garlic gently so that they remain translucent.
5. Then add the chopped mushrooms and cooked lentils and cook for a further few minutes, mixing well.
6. Remove the vegetables from the pan using a slotted spoon so that as much oil as possible is left in the frying pan.
7. Put the vegetables in a bowl and mix in a little stock, 30-45g/2-3 tbsp of tomato pur#233;e and the oregano.
8. Season well with nutmeg, salt and freshly ground black pepper. Then add a further 2 tbsp of oil to the frying pan and fry the aubergine slices until soft, turning them over constantly. (You may need a little extra oil for this.)
9. Put the slices onto a piece of kitchen paper to drain and let them cool.
10. Grease a 1.75L/3pt ovenproof dish and put in a layer of lentil and mushroom mixture, then a layer of aubergines, then of potato and tomato slices.
11. Next make the white sauce. Melt the butter in a small saucepan and stir in the flour. Cook the roux for 2 - 3 minutes.
12. Pour on the milk and bring the sauce to the boil, stirring constantly.
13. Simmer for 5 minutes and then allow to cool.
14. Beat in the egg and season the sauce well with mustard, salt and freshly ground black pepper.
15. Pour the sauce over the top of the casserole and sprinkle over the grated cheese.
16. Bake for 40 minutes until the cheese is golden brown and bubbling. Serve piping hot.


Baked aubergine rolls filled with mozzarella

Ingredients
1 large aubergine, cut lengthways into 6 slices about 5mm/¼ inch thick
2 tbsp plain flour
2 eggs, lightly beaten with some salt and pepper
olive oil for frying
40g/1½oz parmesan cheese, freshly grated
18 large fresh basil leaves
300g/11oz mozzarella cheese, roughly sliced
salt
freshly ground black pepper
For the tomato sauce
4 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1 small onion, finely chopped
½ celery stalk, finely chopped
400g/14oz tin of plum tomatoes
To serve
leafy green salad

Method
1. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.
2. Preheat the oven to 200C/400F/Gas 6.
3. Dust the aubergine slices in the flour, then dip them in the beaten egg.
4. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper.
5. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top.
6. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.
7. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top.
8. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan.
9. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad.


Babaganoush with polenta crisps

Ingredients
For the babaganoush
drizzle of olive oil
½ aubergine, diced
1 clove garlic, peeled and chopped
2 tbsp Greek-style yoghurt
salt and freshly ground black pepper
pinch of chilli flakes
For the polenta crisps
110g/4oz easy-cook polenta
hot vegetable stock (approx. ½ pint)

Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. To make the crisps, cook the polenta in the vegetable stock for 1-2 minutes, stirring constantly (or according to packet instructions) until smooth, creamy and thickened.
3. Spoon the mixture into 8-10 rounds onto a baking tray lined with greaseproof paper.
4. Bake in the oven for 10-15 minutes, or until golden and crisp.
5. For the babaganoush, heat the oil in a non-stick pan and sauté the aubergine for 5-6 minutes, to soften. Add the garlic and heat for a further 2-3 minutes.
6. Once soft, transfer the aubergine mixture to a blender and blend with the yoghurt, seasoning and chilli flakes until smooth.
7. Transfer the dip to a serving dish and serve the polenta crisps alongside.



Vegetable kebabs with gado gado sauce

Ingredients
Kebabs
1 large aubergine
1 red pepper
1 green pepper
2 courgettes
8 mushrooms
4 tomatoes
3 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped coriander
salt and freshly ground black pepper

Sauce
1 large onion, chopped
2 cloves garlic, crushed
1 red chilli
1 tsp grated ginger
150ml/¼ pint peanut butter
2 tsp honey
1 lemon, juice only
300ml/½ pint water
1 bay leaf
50g/2oz butter
dash tamari or soy sauce
dash cider vinegar

Method
1. For the kebabs, prepare vegetables. Cut aubergine, peppers and courgettes into 2cm/¾in size pieces. Halve mushrooms and tomatoes. Mix olive oil, lemon juice, coriander, salt and pepper and marinade all vegetables with it. Leave to one side.
2. To make the sauce, melt butter, sweat onion and garlic until soft, add all other sauce ingredients and cook on a low heat for 20 minutes stirring occasionally.
3. Whilst the sauce is cooking, put vegetables on skewers (if using wooden ones, soak in water first as this will prevent a fire under the grill!). Place them onto a baking sheet and grill until nicely browned and just cooked, approximately 5-10 minutes.
4. Slide vegetables off skewers onto a plate, pour over a little of the peanut sauce and serve with plain rice. The remaining sauce can be put into a jug and served separately.

Bon Appetit!!

Answer 2

Tomato Sauce:
1 medium onion
1 medium carrot
1 stock cube
½ pack (150g, 5oz) plain firm tofu
2 tbsp red wine vinegar
½ can (425g, 15oz undrained can weight) green lentils
5 tbsp tomato puree
pinch each of dried basil and oregano, crumbled
Aubergine (Eggplant) Layer:
1 medium aubergine (250-300g, 9-11oz)
Creamy Topping:
100ml (3.5 fl oz) soya milk
2 tbsp nutritional yeast flakes
¼ pack (75g, 2.5oz) tofu (firm works well, could also try silken)
1. Peel and finely chop the onion and carrot. Saute in stock made with the cube (or use oil if you prefer) until vegetables are softened.

2. Meanwhile, grate or finely chop the drained and rinsed tofu. Drain and rinse the lentils.

3. Add the tofu to the pan with the vinegar and stir for another 5 minutes. Add the drained lentils and the tomato puree, and about 250ml (8fl oz, 1 cup) water. Stir well, lower heat and simmer uncovered for at least 20 minutes, adding more water if necessary. Season to taste.

4. Meanwhile, to prepare the creamy topping, liquidise together the soya milk, nutritional yeast and the tofu. Season to taste. For the aubergine layer, slice the aubergine in ½ cm (¼ inch) round slices.

5. To assemble, use a square baking dish, about 20cm x 20cm. Put half the tomato sauce in the bottom and cover with half the aubergine slices. Repeat these 2 layers and finally pour the creamy topping over.

6. Bake at Gas 6 (200° C, 400° F) for about 1 hour until topping is set and aubergines are soft. Leave it in a little longer if you like the top to be browned.

Answer 3

take the same quantity from aubergines and tomatos, and cut them into same large slices.
fry the aubergines in oil in a pan, then remove them and set aside. fry the tomatos in the pan, then add the aubergines, salt to taste, some water to get some juice and cook for 4-5 minutes..
it is easy, simple but very tasty, especially with fresh bread

Answer 4

Stuff it! Scrape out the flesh, then mix it with minced beef, herbs of your choice and boiled rice. Stuff the aubergine with the mixture place in an oven-proof dish, add a little stock and bake in the oven for about 40 min.

Or grill whole aubergine on the bbq. When soft, scrape out the flesh, season to taste. Et voilà! Aubergine paté. Try it on garlic bread.

Answer 5

I'm not overly keen on aubergine myself and being a vegetarian that kinda sucks when i go out to eat cos most restaurants consider it a staple!

The only way i've ever had it that i liked was cut into slices, fried quickly in butter with garlic (don't add salt!) and served in a tower with tomato sauce. it still wasn't the best meal i'd ever had but it was certainly the most edible aubergine i'd ever eaten!!

Answer 6

Place 4 whole aubergines on oven tray, prick skin with fork. Drizzle with olive oil and bake in oven for 30 minutes at 180 degrees. Remove and let cool. Scoop out the flesh and mix with 50 ml sour cream / creme fraiche. Season and enjoy as dip.

Answer 7

I recommend the website uktvfood. They have thousands of recipes and you can search using the keyword "aubergine"

Answer 8

I had this at a take out place once, and it took me three years to figure out the sauce! My friends request this a lot.

Eggplant tofu

Cut a container of tofu into bite size pieces. Place on a cooking sheet, drizzle with oil, and broil until slightly crispy.

Cut eggplant (use one eggplant if using a large Italian type, or two if using the long Asian type - which I prefer) into bite size pieces. Steam them until soft.

Make the sauce by sauteing garlic and red pepper flakes in oil until soft. Add equal amounts soy sauce, apple cider vinegar, and sugar. Bring to a boil. Mix of a little bit of cornstarch (about a spoonful) and some soy sauce until runny, then stir into the sauce to thicken. Taste and adjust if necessary. Take off the heat, and add the eggplant and tofu. Stir to coat and serve over rice.

Answer 9

Yes! Prepare your favourite meal, whatever it is, roast beef, spaghetti, egg and chips, whatever, and whilst it's cooking, simply take an aubergine, fresh preferably, lift the lid on the dustbin and drop in the aubergine, leave it in there until the garbage men come and take it away, and there you have it. Thank you.

Answer 10

Aubergine Pâté recipe
ingredients
1 large aubergine (egg plant)
1/4 tsp salt
a pinch of pepper
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp concentrated tomato puree (paste)
1/2 tbsp chopped chives or spring onions


for the garnish
tomato slices
olives
cucumber slices



method
1. Wash and dry the aubergine.

2. Pierce it in several places with a fork.

3. Grill on all sides until the skin begins to split and the flesh is soft.

4. Peel the flesh and mash it in a bowl with the rest of the ingredients.

5. Chill, well covered, for a few minutes before serving.

6. Serve on lettuce leaves, on small saucers, garnished with tomato slices, olives, and cucumber slices.

Eat with thin crackers or rye bread.

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Grilled Aubergine (Eggplant) Recipe
Ingredients :

400g

30g

100g



Dressing

50g

3 tablespoons

1 teaspoon

1/2 tablespoon
Aubergine (Eggplant)

Dried shrimp, softened in warm water

Small shrimp, poached and peeled





Shallots, thinly sliced

Lime juice

Salt

Sambal Belacan (Prawn paste)

Method :
Wash the aubergine (eggplant), cut in half lengthways and grill or dry-roast until soft.

For the long shinny variety, it should take about 15 minutes.

Cool then peel and cut into bite-size piece.

Rinse the dried shrimp, removing any hard bits, and pound or blend until smooth.

Combine all the Dressing ingredients.

Then pour over the aubergine, and both the dried and small shrimp.

Serve immediately with steamed rice.

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Casserole Tofu and Eggplant Recipe
Ingredients :
2 pieces (10 oz)

2

4 oz

1

1 bunch

2 tablespoons

1/2 teaspoon

1 teaspoon

1/2 teaspoon
Tofu

Eggplants (aubergine)

Ground pork

Leek

Basil

Soy sauce

Salt

Sugar

Sesame oil

Method :
Cut each piece of tofu into 9 equal squares, coating each with salt evenly.

Cut off tough stems from eggplants, rinse, and cut into large chunks.

Slice leek diagonally.

Remove old leaves from basil, rinse and drain.

Heat oil in wok, deep-fry tofu on high heat until golden brown. Remove.

Deep-fry eggplants until soft, remove.

Keep 1 tablespoon oil in wok.

Stir -fry pork until oil is released. Add leek and cook until fragrant , add eggplants and tofu, add with soy sauce, sugar and 1/4 cup water, mix well, remove and place in casserole dish, cover, simmer on low heat for about 20 minutes, add sesame oil and basil.

Ready to serve.

Answer 11

Stuffed aubergines are tasty. Whilst recently in Spain my husband and |I tried them. They were stuffed with mince meat in a tomato sauce. Might sound awful but they were lovely.