Tag Archives: aubergine

Recipe of the Week – 23rd October 2017 – Aubergine Tagine

Anyone that has read my blog will soon realise that I do a lot of aubergine recipes (they are versatile, filling and very tasty, so what’s not to like?!) I also really enjoy making Middle Eastern and North African dishes, so this recipe was a bit of a revelation to me. Previously I have only made Tagines with some of the more sturdy root vegetables, such as butternut squash or sweet potato, but this dish is based upon one that uses baby aubergines, which I couldn’t get hold of at the time, although the quartered  whole ones give it a really nice, silky texture. The perfect comfort food!

Serves 6


6 medium aubergines, quartered lengthways

4 large onions, halved then finely sliced

4 garlic cloves, crushed

4 tbs olive oil

2 red chillis, deseeded and finely sliced

3 tsp cumin seeds

3 tsp coriander seeds

4 tsp sugar

3 x 400g tins of good quality chopped tomatoes

Small handful each of fresh mint and coriander, roughly chopped

Salt and pepper to taste


1. Place the aubergine quarters in a large colander, sprinkle with salt and allow to drain for 30 minutes. Rinse thoroughly.

2. Meanwhile, place the oil in a large saucepan over a medium heat then add the onions and garlic and sauté for 5 minutes.

3. Put the cumin and coriander seeds in a small frying pan and dry toast gently for 1 minute before crushing in a pestle and mortar.

4. Add the crushed seeds, chilli and sugar, fry for a further minute then add the aubergines and stir to coat thoroughly.  Add the tomatoes, cover and simmer for 40 minutes. 

5. Season to taste, stir in the fresh herbs and serve with couscous or fłatbreads.


Recipe of the Week – 25th September 2017 – Aubergine Shakshuka

I can’t believe I haven’t tried this combination before as it combines one of my favourite meals (Shakshuka) with my favourite vegetable (aubergines). For this variation on the classic Tunisian dish I’ve substituted aubergines for the sliced peppers which make up the original. The end result is more filling, and certainly more satisfying, which works brilliantly as a mid-week easy tea.

Serves 6


5 tbs olive oil

2 large red onions, thinly sliced

2 large aubergines, halved lengthways then thinly sliced

6 cloves of garlic, finely sliced

800ml passata or 2 x 400g tins of finely chopped tomatoes

2 tsp sugar

1 tsp cumin seeds

½ tsp caraway seeds

½ tsp chilli powder

5 free range eggs

100g feta, diced or crumbled

1 tbs sumac

1 small bunch fresh coriander, roughly chopped

Salt and pepper


1. Heat the olive oil in a wok then add the onions and aubergine slices and season. Cook gently for 5 minutes then add the garlic, caraway and cumin seeds, and chilli powder. Stir well to coat. Cover the wok and simmer for 10 minutes.

2. Add the passata or tomatoes, together with the sugar, and simmer uncovered for a further 10 minutes. Add 20ml water if the mixture gets too dry.

3. Make 5 wells in the sauce. Break an egg into a cup and drop carefully into each well. Cook covered on a low heat for 10 minutes then add the feta cubes. Replace the lid and cook for a further 5 minutes until the eggs are set.

4. Serve immediately sprinkled with the sumac and chopped coriander. This works very well with slices of sourdough bread to mop up the juices.

Recipe of the Week – 14th August 2017 – Vietnamese Potato and Aubergine Curry

This recipe provides a nice twist on what for me is a regular curry staple in our house. The use of some slightly different additional herbs and spices provides more depth and complexity to the overall taste which gives each mouthful a slightly different flavour. The fried onions and the addition of chutneys also makes this feel like much more than a standard evening meal.

Serves 4


500g baby potatoes, halved 

2 large aubergines, cut into 2 cm dice

1 large onion, chopped

1 stalk of lemongrass, inner core chopped 

1 stick of dried cinnamon 

1 star anise

1 small green chilli, finely chopped

2 tsp fresh ginger, chopped

2 cloves of garlic, peeled

4 tbs vegetable oil

2 tbs medium curry powder

1 tsp ground turmeric

1 x 400ml can of coconut milk

1 tsp dried basil

1 small handful fresh coriander, finely chopped

Salt and pepper to season

For the onion relish

2 large onions, finely sliced

1 tbs vegetable oil

1 tsp chilli powder

1 tsp garam masala


1. Place the diced aubergine cubes in a colander, sprinkle generously with salt and leave for 30 minutes. Rinse the set aside.

2. Bring a large saucepan of salted water to the boil, add the potatoes and par boil for 5 minutes. Drain and set aside.

3. In another large saucepan add the oil and gently sauté the chopped onions, ginger, garlic and chilli for 10 minutes. Add the lemongrass, cinnamon, star anise and dried spices and mix well. 

4. Add the potatoes and aubergines to the pan, mix to coat well then add 100ml of water. Bring to the boil then allow to simmer for 10 minutes.

5. Remove the whole spices then add the dried and fresh herbs and coconut milk. Season, cover and simmer for a further 5 minutes.

6. Meanwhile in a separate small pan add the remaining oil and fry the sliced onions, garam masala and chilli powder for 10 minutes until crispy.

7. Serve the curry with the onions, together with plain boiled rice and a selection of chutneys.

Recipe of the Week – 31st July 2017 – Quick Aubergine and Potato Brunch

This is a really simple recipe that I played around with last week when looking for a quick but satisfying light lunch. It’s a bit like a gratin, but also a bit like sautéed potatoes. I was very pleased (and a bit surprised!) with the results, and my children want me to do it again, so something must have gone ok!

Serves 4


500g baby potatoes, halved

2 large aubergines, diced

4 tbs extra virgin olive oil

100g frozen peas

2 tsp Herbes de Provence

50g grated mature cheddar cheese (optional if vegan)

Salt and pepper


1. Place the diced aubergine in a colander, sprinkle with salt and leave for 30 minutes then rinse thoroughly and drain.

2. Place the potatoes in a large saucepan of salted water, and parboil for 8 minutes. Drain and set aside.

3. In a large frying pan (I used a wok), heat the oil and add the aubergines and potatoes. Stir well to cover with the oil, add the herbs and cover the pan. Simmer for 10 minutes until the potatoes are soft. 

4. Add the peas and simmer for a further 5 minutes.

5. Season and stir well. Stir in the cheese if using.

6. Serve immediately with a salad or some fresh bread.

Recipe of the Week – 10th July 2017 – Moroccan Aubergine and Potato Rice

I’m not sure where I got the inspiration for this recipe from – I think it was equal parts my love of aubergines and Moroccan spices, and what was available in the fridge at the time! Hopefully the end result is more than the sum of its parts though. I personally found it very satisfying and filling and will probably be making it again very soon!

Serves 4 as a main, 6 as a side


3 large aubergines, cut into 1cm thick slices, then halved

100g baby potatoes, cut into wedges

2 onions, finely chopped

3 cloves of garlic, sliced

5 tbs olive oil

2 tbs Ras-el-hanout

1 tsp ground cinnamon 

1 tsp cumin seeds

200g long grain or basmati rice, rinsed

1 x 400ml tin on coconut milk

50g sultanas

Handful of fresh pistachios 


1. Preheat the oven to 200C.

2. In a large bowl, add the aubergine slices, potato wedges, onion, garlic and spices. Drizzle the oil over and mix well. Place on a large baking tray and put in the oven for 25 minutes until brown.

3. Meanwhile, cook the rice in a large saucepan of slightly salted boiling water until soft (approx. 12 minutes). Drain, rinse and return to the pan. Stir in the coconut milk and sultanas, season, and simmer gently for 5 minutes until sticky.

4. When cooked, add the vegetables to the rice, stir well, sprinkle the pistachios over and serve immediately.

Recipe of the Week – 5th September 2016 – Aubergine Burgers with Salsa

This recipe is my first truly international post, as I came up with it whilst on holiday in Italy last week! Whilst camping with the family I wanted to make good use of the fantastic fresh vegetables available, including enormous aubergines and very tasty pomodoro plum tomatoes. This was quick and easy to make with the limited cooking facilities available (no oven!), and it turned out to be a real family favourite.

Makes 4


1 large aubergine, cut sideways into 15mm slices

4 tbs extra virgin olive oil

1 small ball of mozzarella, sliced

4 good quality rolls

2 plum tomatoes, finely chopped

1 clove of garlic, crushed

3 large basil leaves, shredded 

Salt and pepper to season


1. Add 3 tbs of the oil to a large frying pan and gently fry the aubergine slices until light brown (about 4 minutes). Turn over and repeat.

2. Meanwhile, to make the salsa, add the chopped tomatoes, garlic, basil and 1 tbs olive oil to a bowl and mix thoroughly. Season to taste.

3. Construct the burger with the aubergine slice, a generous slice of mozzarella, and a tablespoon of salsa. 

4. Serve with a fresh salad and that’s it!

Recipe of the Week – 4th April 2016 – Bombay Potato Stuffed Aubergines

As anyone who reads my blog will quickly realise, aubergines are my favourite vegetable. I love the versatility of them, and this recipe I think proves that. This is not dissimilar to Morrocan or Turkish dishes, such as Imam Bayildi, and the curried potato mixture really compliments the aubergine well.

Serves 4


4 large aubergines, halved and scored inside in a cross pattern

50 ml sunflower oil

100g baby potatoes, quartered 

2 large onions, sliced

2 cloves of garlic, crushed

2 tsp cumin seeds

1 tsp turmeric

1 tbs medium curry powder

1 x 400g tin good quality chopped tomatoes

Small handful of fresh coriander, roughly chopped


1. Place the aubergine halves in a large colander, sprinkle generously with salt and leave for 30 minutes.

2. Meanwhile, in a large saucepan, add the oil and saute the onions, garlic and spices on a low heat for 10 minutes. Add the potatoes and tomatoes, and simmer for a further 10 minutes. Season to taste.

3. Preheat the oven to 190C.

4. Rinse the aubergine halves thoroughly, then arrange open side up in a large baking tray. Pour the potato mixture over the top, ensuring that the aubergines are covered.

5. Bake in the oven for 30 minutes.

6. Serve immediately with rice or a green salad.