Tag Archives: aubergines

Recipe of the Week – 20th March 2017 – Tagliatelle with Oven Baked Aubergines


This is a nice recipe if you fancy a quick but satisfying midweek tea. Ok, I know it’s cheating a bit using bought tagliatelle rather than making it from scratch, but often fresh supermarket pasta is just as good (in fact often better than the pasta I make!). This does however use freshly-made pesto, which is really required and much better than most that is available in jars. Once you get a taste for freshly made pesto, there really is no turning back!

Serves 4

Ingredients

250g fresh tagliatelle

2 large aubergines, cut to 1cm wide slices

For the pesto;

100g fresh watercress

2 cloves of garlic, crushed

50g cashew nuts, lightly toasted

25g vegetarian Parmesan-style hard cheese, grated

5 tbs extra virgin olive oil

Small handful of basil leaves 

For the tomato sauce;

1 x 400g tin good quality chopped tomatoes

1 clove garlic, crushed

1 tbs dried Herbes de Provence

Salt and pepper

Method

1. Preheat the oven to 200C.

2. Put the tomato sauce ingredients in a small saucepan and simmer gently for 5 minutes to combine.

3. In a large casserole dish, arrange the aubergine slices, alternating with the tomato sauce to cover each layer until all is used up. Cover with tin foil and bake for 20 minutes.

4. Meanwhile, add all of the pesto ingredients to a food processor and blend until smooth-ish (I like a bit of crunch).

5. Place the pasta in a large saucepan of salted boiling water and bring to the boil. Simmer for 5 minutes until cooked. Rinse and drain.

6. Stir the pesto into the tagliatelle and arrange the pasta over the slices of baked aubergine. Garnish and serve with fresh bread.

Advertisements

Recipe of the Week – 13th March 2017 – Red Lentil Dhal with Garam Masala Aubergines


A good dhal can be just as warming and satisfying on a cold day as a mug of soup, and this recipe is no exception, with the added bonus of having my favourite vegetable in it – aubergines! These provide a great variety of texture as well as little explosions if taste when you find one. Also, this is very easy to make, so no excuses!

Serves 6

Ingredients

600g red split lentils, rinsed

4 tbs sunflower oil

1 large onion, sliced

4 cloves of garlic, crushed

2 large aubergines, cut into 2cm dice

3 tbs lemon juice

1 large bunch of fresh coriander, finely chopped

1 litre good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

2 tsp garam masala

1 tsp ground turmeric

3 tsp cumin seeds

2 tsp ground coriander

Salt and pepper to taste

Method

1. Put the aubergine cubes in a large bowl, sprinkle with salt and leave to soften for 20 minutes. Rinse well and drain.

2. Meanwhile, in a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.

3. In a large frying pan, gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally. Add the aubergines and the garam masala, stir to coat well then simmer, covered, for a further 10 minutes.

4. Add the aubergine mixture to the lentils, stir well, then add the coconut milk.

5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.

Recipe of the Week – 10th October 2016 – Turkish Stuffed Aubergines (Imam Bayildi)


This surprisingly easy recipe is one that I go back to time and again as there is something really satisfying in the combination of sweet and spicy flavours mixed in the peppers and the juicy aubergines themselves. I have refined my previous recipe a little as I’ve found a new mixture of flavours that I like even more.

Serves 4 to 6

Ingredients

3 large aubergines

200 ml extra virgin olive oil

4 large red onions, thinly sliced

3 garlic cloves, crushed

1 red and 1 yellow pepper, sliced

2 x 400g cans chopped tomatoes

3 tbs sugar

3 tsp ground coriander

1 tbs ras-el-hanout

Small bunch of fresh coriander, roughly chopped

Salt and Pepper to season

Method

1. Halve the aubergines then score diagonally 4 or 5 times inside before sprinkling generously with salt. Place aubergines in a colander for 30 minutes.

2. Meanwhile heat half of the olive oil in a large saucepan and sauté the onions, peppers and garlic for 10 minutes until soft. Add the tomatoes, sugar and spices and simmer for a further 5 minutes. Add half of the chopped coriander, stir, season and set aside. Preheat the oven to 190C.

3. Rinse the aubergine halves and place cut side down in a large heavy based frying pan with the remaining olive oil. Fry gently for 5 minutes until golden brown.

4. Place the aubergine halves in a casserole dish and top liberally with the tomato mixture. Cover with tin foil then place in the oven for 30 minutes.

5. Chill for 1 hour before serving, topping with the remaining fresh coriander. Serve with a fresh green salad or rice.

Recipe of the Week – 2nd June 2014 – Seared Aubergines, Courgettes and Peppers with Lemon and Garlic

20140601-171530-62130099.jpg
This is a wonderfully simple recipe which is open to many variations, but I think that simplicity is the key here – let the veggies do the talking!

Serves 4

Ingredients

2 medium aubergines, sliced lengthways in 10cm slices
2 medium courgettes, sliced lengthways
2 peppers (I used red and yellow), deseeded and quartered lengthways
2 tbs olive oil
Salt and pepper

For the Dressing
1 tsp salt
2 tbs olive oil
Small handful of fresh parsley, roughly chopped
2 garlic cloves, crushed
2 tsp lemon juice

Method

1. Brush a large griddle pan with a little olive oil and gently fry the vegetable slices until seared on both sides. Turn halfway through to get a criss-cross pattern. Set aside the vegetables when cooked.

2. Whisk together all of the dressing ingredients and chill in the fridge for 10 minutes.

3. When ready to serve, arrange the vegetables on a plate, pour over the dressing and serve with humous and a fresh salad.