Tag Archives: aubergine

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

Ingredients

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

Method

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.

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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

Ingredients

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

Method

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

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.