Tag Archives: aubergine

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

Ingredients

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 

Method

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

Ingredients

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

Method

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

Ingredients

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

Method

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.

Recipe of the Week – 26th October 2015 – Aubergine Parmigiana (Take 2!)

  
This is one of my all-time favourite recipes, and as such I keep fiddling with it to try to improve it! This is a variation on one I have posted before, and I think the addition of oregano combined with the revised ratios of existing ingredients gives this more depth and is more satisfying overall.

Serves 4

Ingredients

4 large aubergines, cut lengthways into 10mm slices

2 large onions, thinly sliced

8 tbs extra virgin olive oil

100ml red wine

2 x 400g tins of good quality chopped tomatoes

2 garlic cloves, crushed

1 tbs dried oregano

A large handful of fresh basil leaves, torn

50g white breadcrumbs

50g vegetarian parmesan style hard cheese, grated

Method

1. Preheat the oven to 190˚C.

2. In a griddle pan, fry the aubergine slices in the olive oil on a medium heat for approximately three minutes each side to lightly brown and soften. Transfer to a plate and keep warm. Repeat until all the slices are cooked.

3. In a large saucepan, heat 3 tbs of olive oil and sauté the onion until soft, then add the chopped tomatoes, wine, oregano and garlic and gently bring to the boil before reducing the heat. Simmer gently for ten minutes until the sauce is beginning to reduce.

4. In a large ovenproof casserole dish, pour a thin layer of the tomato sauce on the bottom before adding the aubergines and basil leaves, and then the rest of the sauce. Sprinkle with the breadcrumbs and Parmesan, then bake for 35 minutes until golden brown on top.

5. Serve warm with fresh crusty bread and a green salad.

Recipe of the Week – 13th July 2015 – Warm Aubergine and Quinoa Salad

  

I really enjoyed making this very simple and yet satisfying salad – the nuttiness of the quinoa compliments the sweetness of the roasted vegetables perfectly. I also found that no further herbs or spices beyond stock and thyme were needed as the delicate flavours of the quinoa really add to the dish.

Serves 4 as a main or 6 as a side

Ingredients

250g quinoa

3 sprigs of fresh thyme

1 large onion, finely chopped

1 litre of good quality vegetable stock from bouillon

2 large aubergines, cut lengthways then into quarters

1 red or yellow pepper, deseeded and cut into chunks

2 tbs extra virgin olive oil

200 g (7 oz) cherry tomatoes (Preferably of the vine for easy roasting)

2 garlic cloves, crushed

Salt and pepper

Method

1. Preheat the oven to 190ºC. Put the quinoa in a sieve and rinse thoroughly before placing in a saucepan with the thyme sprigs and stock, and bring to the boil. Cover and simmer gently for 20 minutes until tender.

2. Meanwhile, brush the aubergines, onion and pepper with the oil, and batch fry on a griddle pan until brown. Then add the whole tomatoes and cook for a further 2 minutes until charred, turning once. 

3. Place the cooked quinoa, griddles vegetables and garlic into an ovenproof dish. Season with salt and pepper to taste and fold together gently.

4. Cover with foil and bake for 35 minutes or until the vegetables are tender. Serve warm with a side salad.

Recipe of the Week – 25th May 2015 – Moroccan Aubergine and Chickpea Stew

 

I really love this recipe – it’s very filling with the combination of silky aubergines and the chickpeas, and blends nicely with the Moroccan spices that really lets the cinnamon flavours out – I will definitely be doing this one again!

Serves 6

Ingredients

1 large onion, chopped 

4 tbs olive oil

1 green chilli, finely chopped

6 cloves of garlic, crushed 

2 large aubergines, cut into 2cm dice

300ml water 

3 x 400g cans of chickpeas, drained 

2 x 400g cans of good quality chopped tomatoes 

1 tsp ground cinnamon 

1 tbs Ras-el-Hanout

1 bunch of coriander leaves, chopped 

Method

1. Place the diced aubergine in a large bowl, sprinkle liberally with salt and leave to juice for 30 minutes. Rinse thoroughly.

2. Add the oil to a large frying pan and gently fry the onion and aubergine for 10 minutes until soft.

3. Add the garlic, chilli and spices and fry for a further 2 minutes.

4. Add the water, tomatoes and chickpeas to the mixture, season, stir thoroughly and simmer for a further 10 minutes.

5. Take off the heat, stir in the chopped coriander and serve immediately with couscous or flatbreads.







Recipe of the Week – 27th April 2015 – Aubergine Pahi

  I was really pleased with this Sri Lankan curry, which I have adapted to suit my reduced supplies from a Yotam Ottolenghi recipe. The result was full of complex flavours, but is also quite fiery, yet with the sweetness of aubergines – the perfect meal for me!

Serves 4 to 6

Ingredients 

4 large aubergines, halved then cut into wedges

3 onions, peeled and cut into wedges

2 bell peppers, deseeded and cut into large chunks

200ml sunflower oil

80ml white wine or cider vinegar

2 red chillies, deseeded and finely chopped

6 cloves of garlic, crushed

2 x 400 tins of chickpeas, drained

2 tsp medium curry powder

1 tsp ground turmeric

1 tsp ground ginger

2 tsp ground cinnamon 

2 tsp mustard seeds

1 tbs sugar

Salt 

Small handful of freshly chopped coriander 

Method

1. Place the aubergine wedges in a large bowl, sprinkle generously with salt and leave for 30 mins to bring out the juices. Rinse then sprinkle on the turmeric and ginger.

2. Add the oil to a large saucepan and fry the aubergine wedges, turning once, for 5-8 minutes, until golden. Remove with a slotted spoon and set aside.

3. Add the onions, pepper and chilli to the oil and fry for a further 8 minutes. Again, remove and add to the aubergine wedges.

4. Add the mustard seeds, garlic, all the remaining spices and 1 tsp salt to the remaining oil and gently fry for 3 minutes, stirring often.

5. Add the vinegar to the spice mix, stir well then add back the vegetables. 

6. Add 50 ml water, the sugar and the chickpeas and reduce to a simmer for 10 minutes.

7. When the mixture is reduced, stir in most of the coriander and serve immediately with bread or rice, with a coriander garnish.