Aubergine Recipes

Aubergine, Tomato & Parmesan Bake Recipe (Melanzane alla Parmigiana)

Ingredientsaubergine recipe-image

2 garlic cloves, crushed

6 tbsp olive oil

2 x 400g cans chopped tomatoes

2 tbsp tomato purée

4 aubergines, cut into long, 5mm thick slices

85g parmesan (or vegetarian alternative), freshly grated

20g pack basil, leaves torn

1 egg, beaten

Method

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

 

 

 

Veggie moussaka with an easy low-fat topping

SERVES 6

PREP TIME 20 MINS

COOKING TIME 1 1/2 HOURS

PER SERVING 230 CALORIES, 6G FAT

1tbsp olive oil 1 large onion, chopped

2 cloves garlic, finely diced 1 carrot, finely diced

2 x 400g Puy lentils, drained 200ml vegetable stock

400g chopped tomatoes 1tbsp tomato purée

2tsp ground cinnamon Small bunch of oregano, chopped

1 bay leaf 1tbsp lemon juice

2 aubergines, sliced 300ml 0% fat Greek yoghurt

1 egg 30g Parmesan, finely grated

1. Heat the oven to 180˚C/350˚F/gas mark 4. In a large pan with a lid heat 1tsp oil and gently fry the onions for 3 or 4 minutes until they are soft, add in the garlic and cook for a further minute. Add the carrot, lentils, stock, tomatoes, cinnamon and oregano and stir well, drop in the bay leaf and season to taste.

2. Bring to the boil, then turn down the heat and simmer with the lid on for 30 minutes. Remove the lid and simmer for 10 minutes more until the lentils and carrots are tender and the juices have reduced, leaving a thick sauce. Check the seasoning.

3. While the lentils are cooking, mix together the remaining oil and lemon juice, and brush a thin layer onto the aubergines. Heat the grill and brown on both sides.

4. In a separate bowl, mix the yoghurt, egg and half the Parmesan. Remove the bay leaf from the lentils. Spread half the mixture in the bottom of a large lasagne dish and add a layer of aubergine. Repeat, finishing with an aubergine layer. Pour the yoghurt mixture over the top and sprinkle with the remaining Parmesan. Bake for 45 minutes until the top is golden brown.

Baba Ganoush dip

I like Baba Ganoush dip/spread – here’s a Nigel Slater recipe, I’ve used.

The recipe

The principal ingredients are aubergines, garlic, lemon juice, tahini and olive oil. Scooped up with warm flatbread, this is perfect outdoor or picnic food. Pierce the skins of 3 large aubergines with a fork then grill over hot coals or the flame of a gas hob till the skin has charred and the flesh is very soft. Scrape the flesh from the charred skin and whisk with 2 crushed cloves of garlic, the juice of a small lemon, 2 or 3 heaped tablespoons of tahini paste and 3 or 4 tablespoons of olive oil and a grinding of salt and pepper. Serve, its surface trickled with olive oil with warm flatbread.

The trick

Too many versions of this recipe fail to recognize the importance of scorching the aubergines over a grill or hot flame. This is essential to give the smoky quality that lends such a distinctive note to the dish. I would say it is crucial to blacken the skins in order for your baba ganoush to have the correct flavour. You can either cook your aubergines over a charcoal grill or bake them, but the skins must blacken.

The twist

Some recipes include tomato, but I find this complicates the flavour. Toasted cumin seed is worth adding, as is plenty of garlic. A good splash of pomegranate molasses over the surface as you serve is a twist that shouldn’t offend even the strictest purist. I sometimes serve the purée, scattered with pomegranate seeds, with grilled lamb cutlets, scooping up the aubergine dip with my lamb bones. It makes a gorgeous pasta sauce, in which case some basil leaves would be a suitable inclusion. Stirring chopped mint leaves in to the finished dip is not exactly adhering to tradition but tastes wonderful.

I like mine with griddled ciabatta.

Hope this helps,

Kathy

Aubergine Antipasti by Carole

I love aubergines sliced thinly sprinkled with garlic olive oil (pop a couple of garlic cloves in an ordinary olive oil bottle and leave for a couple of months or crush a garlic clove with olive oil) and a very little salt and baked in the oven as an Italian antipasti. Can be server hot or cold with cold meats, Italian ciabatta and fresh tomatoes with oil, balsamic and basil.

Similarly red peppers.

Kind Regards , Carole.

Greek Aubergine Dip (Melitzanosalata) from Ian W

This is my adaptation of an internet recipe…. worked well in the last couple of weeks on Kalymnos! Ian W

Ingredients

1 large aubergine c100g Greek yoghurt

1 medium-sized clove of garlic c1 tablespoonfuls extra virgin olive oil

squeeze of lemon salt to taste

Preparation

Chop garlic glove(s) into slivers, make slits in the aubergine and insert fully so that the skin closes around the garlic.

Either cook directly on the gas/electric ring– turning the aubergine as each part in contact with heat begins to char – can be a bit messy but you get the burned result which you need for flavour

OR bake whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers.

Whichever route it is important to be burned because that gives a special smoky taste to the dip.

Allow to cool a bit, remove the burnt skin and then chop/mash the flesh with a fork (don’t use a blender as gets too smooth). If parts remain ‘uncooked’ then fry the whole mashed fruit in a little olive oil to soften thoroughly.

Allow to cool and then add Greek yoghurt, lemon juice and olive oil to taste.

Best if you let the flavours meld for a couple of hours in the fridge.

Serve with olives, and warm pitta bread

Recipe can be scaled up depending on your aubergine crop!