Scrape the aubergine flesh and place directly into a blender. Peel the garlic and set aside. 2 Preheat a grillpan. Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl. Using a wide spatula, transfer to plates. Dip the aubergine rounds in egg and then breadcrumbs, covering them completely. Serves 63 large aubergines, topped, tailed and cut crossways into 2cm thick slicesSalt, For the stuffing350g minced meat4 tbsp parsley, finely chopped2 garlic cloves, crushed½ tsp black pepper1 tsp salt1 egg, For frying150ml oil50g flour1 large egg, beaten, For the sauce2 garlic cloves, crushed½ tsp paprika¼ tsp chilli pepper½ tsp cumin1 tsp salt600ml water. © 2020 Meredith Women's Network. Drizzle with a little extra olive oil. A stunning dish, full of different flavours – the pasta is encased in the fried aubergines. Revised 06/03/2011. Sat 19 Oct 2013 07.00 BST 6 Run a spatula round between the pie and the inside of the tin. Serve immediately. When the sauce thickens, remove from the heat, garnish with chopped coriander leaves and serve. Recipe supplied by Atul Kochhar, Benares Restaurant. Recipe adapted from North African Cookery by Arto Der Haroutunian (Grub Street), Available for everyone, funded by readers. Recipe news, updates and special recipes directly to your inbox. These rolls are a perfect tapas dish or a starter on an autumn evening. Cover and simmer about 10 minutes or until the eggplant is tender. Set aside for 15 minutes to draw out all the bitter juices. Drain on kitchen roll. Total Carbohydrate Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Mash the dates and goat's cheese togetherin a bowl, then mix the bacon through. Add the garlic and cook for 3 more minutes. Cook for a minute then add the aubergines and potatoes, frying until the aubergines have softened. 1 Heat the oil in a frying pan then add the cinnamon stick, fennel seeds and curry leaves, cooking until fragrant. 5 Bake for about 20 minutes or until the dish is heated right through. 7 Bake for 20 minutes, until bubbling and golden on top. Fry for 2-3 minutes. Cook, stirring from time to time, for about 10 minutes until the cubes have softened and turned golden. 1 Take one aubergine and chop into bite-size cubes, lay on a plate and cover with salt. Here, I have added fresh fish to the traditional tomato and cheese sauce, and made plenty so it makes a substantial meal that only requires a side salad. EVOO over medium heat. 1 tin Tomatoes or ready-made tomato/pasta sauce. Cut the eggplants into batons about 3/4 inch (2cm) thick and 2 3/4 inches (7cm) long. Don't skip the tahini dressing – the flavour of the sesame seeds and cooling yoghurt is a fabulous contrast to the dish itself and rounds it off perfectly. Bake in the oven for 30 minutes until golden and the fish is cooked through. For a quick fix use a good-quality, shop-bought chilli jam. This soup doesn't need to be chilled; it is nice served at room temperature. Brush the eggplant on both sides with the remaining 3 tbsp. The 10 best aubergine recipes | Life and style | The Guardian Griddled vegetables with melting aubergines. Discard the skin, roughly chop the flesh then set aside. Recipe supplied by Alaina Sullivan, Once the onion is translucent, add the garlic and jalapeno pepper. Steaks or fillets work well, but use white fish … 1 Preheat the oven to 180C/350F/gas mark 4. Squeeze the garlic pulp out of its skin by pressing on the cloves with a spoon. Makes 8-101 aubergine, very thinly sliced3 tbsp olive oilA pinch of salt4 rashers of unsmoked bacon – around 75g3 medium-size soft dates, pitted100g creamy goat's cheese. 2 Dust the aubergine pieces in plain flour then fry in 2 tbsp vegetable oil over a high heat, until nicely browned and cooked through. Sprinkle with … 2 Meanwhile, place all the stuffing ingredients together in a bowl and knead until smooth. Try Angela Casley's delicious fish parmigiana, a traditional dish for aubergine, One of the most traditional and popular uses for aubergine is parmigiana. Bring to a boil; reduce heat. Spoon some hot cooked basmati rice atop each serving. 3 Cut the figs into quarters, then coat in plain flour and fry in the same pan, cooking for 10 seconds on each side. Cover the bottom with a layer of pasta and then with sliced eggs, salami strips, aubergine slices, mozzarella and caciocavallo slices. To order a copy for £20.80 (RRP £26.00), visit or call 0330 333 6846. The aubergine needs to deflate completely and the skin should burn and break.