Aubergine aka the eggplant

alexandravictoria88
alexandravictoria88 Posts: 132 Member
I love aubergines .. does anyone have an easy yet healthy recipe I can do with aubergines??

Thank you

Replies

  • alexandravictoria88
    alexandravictoria88 Posts: 132 Member
    Thank you looks amazing .. but need to find an alternative to tamarind lol
  • acpgee
    acpgee Posts: 6,615 Member
    Aubergines when fried absorb a ton of oil. These are a few favourite recipes that are not fried.

    This Chinese eggplant salad is a stunning violet colour if you use Chinese aubergines. If you use western aubergines, they remain a dark purple colur. I use the steam method. This recipe says steam for 5 minutes but I steam for 10 minutes tender enough to pierce with a chopstick.


    This is a similar Vietnamese recipe where the eggplants are grilled.
    https://delightfulplate.com/vietnamese-grilled-eggplant-scallion-oil/

    And a Thai version of roast aubergine salad.
    https://www.thelondoneconomic.com/food-drink/make-aubergine-salad-soft-boiled-egg-roasted-rice-powder-43935/

    Google middle eastern aubergine recipes too. Some, like Imam Biyaldi absorb an equal weight in oil but there are grilled recipes too, such as this one.
    https://www.bigoven.com/recipe/eggplant-salad-patlican-salatasi/198397
  • Susanna527
    Susanna527 Posts: 371 Member
    Baba Ghanoush. This recipe is similar to how I make mine: https://www.mynaturalfamily.com/baba-ganoush-paleo/#tasty-recipes-69374-jump-target. Love the smoky flavor, and for me, it's the perfect snack with some homemade chickpea crackers.
  • Susanna527
    Susanna527 Posts: 371 Member
    I also make eggplant "meatballs". I do everything as if I were making a traditional Italian-style meatballs, but instead of ground-up meat, I use water-sauteed eggplant, chopped really small. They can be baked and then thrown into some marinara sauce. I made these for a friend who swore she hated eggplant, and she was an instant convert :)
  • Cat0703a
    Cat0703a Posts: 13,288 Member
    This one was a hit even with the pickiest of eaters: https://www.thetwobiteclub.com/2016/05/sheet-pan-eggplant-parmesan.html?m=1
  • alexandravictoria88
    alexandravictoria88 Posts: 132 Member
    Thank you so much lovely people!
  • 88AViva
    88AViva Posts: 417 Member
    And on days you are craving Lasagne but without wanting all the pasta, You can thinly slice up aubergine and make Lasagne the regular way by layering the aubergine slices.
    Just Google 'aubergine lasagne without pasta' and find one that you think is convenient and ingredient friendly.
  • AnnPT77
    AnnPT77 Posts: 24,845 Member
    I like to put pizza-type toppings on slices of eggplant (maybe 1/2" or more thick?) and bake until the toppings are hot and the eggplant softens.
  • perryc05
    perryc05 Posts: 144 Member
  • amfmmama
    amfmmama Posts: 1,419 Member
    Cut into rounds, grill, top with brushetta topping, and some fresh mozzarella... ready to go!
  • MADgical72
    MADgical72 Posts: 79 Member
  • perryc05
    perryc05 Posts: 144 Member
    Ottolenghi Test Kitchen:

  • 2bf625d5q6
    2bf625d5q6 Posts: 1 Member
    Have you had Joe Wicks' aubergine parmigiana? Yummy!
  • kkels145
    kkels145 Posts: 1 Member
    edited July 1
    Stuffed tomatoes with eggplant, mushroom, tomato paste, mozzarella and parmesan. Incredibly delicious! I'm not a big fan of eggplant but I had this at an Italian restaurant. They used a fire brick oven and while I couldn't replicate that part, it still turned out great at home. I sauteed the diced eggplant and mushrooms first with onion, some seasonings, and tomato paste until the eggplant was soft. Just take out most of the tomato insides and fill with the veg mixture and cheese. I chopped everything by eye first before measuring so that's why some ingredients may have odd numbers.

    4 medium , Tomato
    3.62 oz, Baby Bella Mushroom
    0.50 cup, chopped, Onion
    1.50 cup, cubes, Eggplant
    2.38 oz, Fresh Mozzarella
    2 oz, Parmesan
    2 tablespoons tomato paste (I think... I forgot to write this ingredient down, but put enough to coat everything or to taste)
  • naturallykat
    naturallykat Posts: 115 Member
    Lighter med veg lasagne

    1 aubergine
    1 red bell pepper
    1 courgette
    1 egg
    Garlic
    1 tbsp cornflour
    Basil
    200g canned tomato frito (I sub passata)
    35g parmesan
    185g canned green lentils (I use a while 400g can)
    80g natural yoghurt
    1 veg stock cube
    Olive oil
    1 tbsp tomato paste

    Using a peeler, shred courgette into fine ribbons. Finely dice the core. Pre-heat oven to 220c/200 fan.

    Boil half a kettle of water. Finely dice aubergine and pepper.

    Chop garlic and basil if using fresh.


    Heat a non-stick pan with a drizzle olive oil and fry diced veg with a pinch of salt. When caramelised add garlic and continue to fry for 1 minute.

    Dissolve veg stock cube in 100ml boiled water. Add 1 tbsp tomato paste and the basil, and 1 tsp sugar (optional but don't skip, it's negligible per person but really enhances the flavour). Drain and rinse lentils. Add it all to the pan with the frito/passata and allow to bubble for around 5 mins until a thick pasta sauce type consistency.

    Mix cornflour with 1 tbsp cold water in another bowl. Beat in the egg, yoghurt and half the cheese, and salt and pepper.

    Layer the filling with courgette ribbons in a lasagne dish. Pour over the white sauce mix, and top with rest of cheese. Oven cook for 15-20 minutes until bubbling and browned.

    It's nice served with rocket/arugula salad.