10 wonderful ways with Aubergine

Aubergines are a member of the nightshade family and originate from South East Asia, they are technically a fruit but are used world over as a vegetable.

We are mainly use to the large, shiny deep purple variety that is now available year round. The American and Australian name of Eggplant comes from the egg like Asian varieties which smaller, more rounded in shape and are a creamy or pale green colour.

Here are 10 wonderful ways with Aubergine:

This intensely flavoured, rich smoky dip made with roasted aubergine is one of my favourite ways to serve aubergine. I find that it tastes subtly different almost every time which keeps it interesting. This summery version from Little Sunny Kitchen also contains tomato, onion and parsley.

Get the recipe here: Little Sunny Kitchen

Simply slice and roast aubergines and mix with chickpeas, walnuts and pomegranate seeds with a pomegranate dressing to make a delicious attractive salad, perfect to serve with a BBQ this summer.

Get the recipe here: From the Healthy Heart

If you have a dehydrator or an oven with a reliable low setting these aubergine crisps are simple to make and far healthier than their regular alternative. Marinade thin slices in a soy or tamari based sauce then dehydrate or bake until crispy.

Get the recipe here: Fuss Free Flavours

Aubergine acts like a sponge, soaking up and absorbing flavours, so it goes very well in casseroles and curries.  In this recipe Emily, A Mummy Too, reproduces Dipna Anand’s healthy vegetable packed masala.  The recipe is super adaptable, so perfect for the day before you do your food shopping to use up all those odds and ends in the salad crisper.

Get the recipe here: A Mummy Too

That smoky charred flavour from grilling or griddling works perfectly with aubergine. In this recipe from Culinary Ginger, griddled slices of aubergine are stuffed with creamy fresh ricotta and served on a tomato sauce, a fantastically healthy alternative to cannelloni.

Get the recipe here: Culinary Ginger

196 Flavours has blogged one or more typical dishes from every country of the world, and is a fascinating read and source of inspiration. This dish is a layered “cake” of spiced lamb, aubergine and gently flavoured rice, which is assembled in a mould, then flipped out like an upside down cake to make an impressive main course.

Get the recipe here: 196 Flavours

Imam Bayildi is another classic aubergine dish, fried aubergines (baked in this version from Culinary Flavours) and stuffed with sautéed garlic and onions, topped with tomato sauce, cheese and breadcrumbs. 

Get the recipe here: Culinary Flavors

Did you know that aubergines are widely grown in the Philippines where they are very popular for breakfast? In this breakfast recipe, from Manila Spoon, a grilled aubergine is dipped in beaten egg, fried and topped with pork mince. Think of it as a delicious aubergine eggy bread. 

Get the recipe here: Manila Spoon

With this makeover of the classic aubergine parmigiana from the Petite Cook, you can have a healthy supper on the table in less than 15 minutes. Grill the aubergine, thread onto skewers along with some cheese, grill and serve with some salsa.  

Get the recipe here: The Petite Cook

Becca’s take on the classic combination of an aubergine, tomato and cheese casserole is of attractive stacks of aubergine, tomato, ricotta and parmesan. Simply assemble, then bake in the oven for an elegant first course for a dinner party or light lunch.

Get the recipe here: Amuse your Bouche

Helen Best-Shaw, is a freelance food & recipe writer and blogger at Fuss Free Flavours.

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