Tag Archives: aubergine

Roasted Aubergine

This is my new favourite way to eat aubergine. I make it all the time. The flavours intensify in the oven and every part of the aubergine becomes delicious. It’s easy, simple, and there is no waste!

You can adjust the flavours depending on what you are serving it with. If you’re serving with Italian food, use fresh basil, dried oregano, and lots of garlic.

*Here’s a little extra something for you. If you make too much, or you want to try something different – scoop the fleshy aubergine out the skin when it’s baked and mix in the food processor with a dollop of yoghurt for a delicious homemade dip.*

Roasted Aubergine

Ingredients:
2 cloves of garlic, halved
1 tsp smoked paprika
1 tsp dried mint
pinch cinnamon
handful fresh parsley, chopped
squeeze of 1/4 lemon
Olive oil or garlic oil
salt & pepper

1. Pre-heat oven to 200 degrees C. Slice aubergine long ways and place on a baking tray.

2. Prick the aubergine with a fork and drizzle with olive oil. Rub the garlic onto it. Sprinkle the rest of the herbs and spices on top.

3. Bake for around 40 minutes depending on your oven. Before serving, use a knife to check the aubergine is soft and cooked all the way through.

I think it is delicious served as a side dish with Moroccan style lamb and cous cous.

Enjoy!

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Aubergine and Feta Tarts with a Tamarind Drizzle

Even though tamarind is usually used in asian cooking, I’ve used it here in a Mediterranean style tart. I really like the sweet and  tangy flavour and thought it would be perfect with cheese. I love all these ingredients separately but I’ve never used them together before.

As you may already know I love puff pastry for being delicious, easy to use, and amazingly versatile. It’s works so well with Mediterranean ingredients and especially cheese. I have previously posted a recipe for Mozzarella and Pesto tarts on puff pastry.

This is a simple recipe that makes a perfect starter or light lunch. Serve with a salad and some sliced meats.

Aubergine and Feta Tarts with a Tamarind Drizzle

Start to finish time: 45 minutes
Serves: 2

Ingredients

150g ready rolled puff pastry
1 aubergine, sliced about 5 mm thick
1 tbsp olive oil
4 tbsp tomato puree
4 tsp  garlic oil
100g feta cheese
a few basil leaves

Salt & Pepper

For the drizzle:
1 tbsp tamarind paste
3 tsp sugar
1 tsp honey
a few drops of lemon

1. Preheat your oven to 200 degrees.

2. Lay the sliced aubergine over kitchen paper and sprinkle each slice with salt. Leave for a few minutes and then dab with more kitchen roll. Turn each slice over and do the same on the other side. Move the slices to an oven tray and drizzle with olive oil. Oven cook for 5 minutes on each side. If they start to crisp, remove from the oven.

3. Whack the oven up to 220 degrees. Cut the ready rolled puff pastry into 4 of your desired shape. Move to an oiled tray and put 1 tbsp of tomato puree and 1 tsp of garlic oil on each one. Spread with the back of a teaspoon.

4. Layer the cooked aubergine next, and then crumble the feta cheese on top. Sprinkle with black pepper and then finish with a few basil leaves torn over the top.

5. Oven cook for 10 minutes or until the pastry is golden and has risen.

6. In a bowl, add about 1 tbsp of boiled water to the tamarind paste and stir until it has all mixed. Add the sugar and honey and then put it in the microwave for about 30 seconds. Stir in the lemon juice.

7.  When the tarts are golden and puffed, take them out the oven and drizzle the tamarind over them.

Serve hot or cold with a salad.

You might also like:

Cherry Tomato and Aubergine Pasta


This is a super speedy, cheap and easy recipe. It is also a healthy vegetarian meal, involving two of my favourite vegetables, both from the same family (nightshade).

I just love tomatoes and you will always find them in my fridge, as well as tins in the cupboard. When we were kids, my sisters and I shared a children’s cookbook; we used to love making one of the recipes which involved cutting the top off a tomato, scooping out the inside and mixing it with cottage cheese, then putting it back in the tomato. It sounds pretty simple now but it was delicious and exciting when I was younger!

I also really like aubergines, but I’m a bit more picky about how they are cooked. Lots of recipes and websites recommend taking off the peel from larger aubergines as it can be bitter, but I actually prefer the peel to the inside. I don’t think I need to tell you how much I love pasta! I could eat it every day!

If you’re not a big fan of the aubergine, you could easily do this with sliced peppers or courgette instead.

The best thing about this recipe is that you can cook the tasty sauce in pretty much the same time as the pasta boils! Great if you’re in a rush but don’t feel like beans on toast!

Cherry Tomato and Aubergine Pasta

Start to finish time: 20 minutes
Serves: 2

Ingredients:
2 tbsp olive oil
2 cloves garlic, thinly sliced
300g Cherry tomatoes (or a tin of cherry tomatoes), halved
100g Aubergine, small cubes
1 tsp tomato purée
1/4 tsp paprika (optional)
1/2 tsp dried basil
salt & pepper

100g pasta per person

1. Boil plenty of water for the pasta.

2. Heat the oil in a separate pan on a medium heat. Add the garlic and fry until it starts to golden, then add the aubergine. Cook for about 3 minutes and then add the cherry tomatoes.

3. By now the water should be boiling, add some salt and then your pasta of choice. Turn down to a simmer and cook for the time stated on the packet, usually about 12 minutes.

4. Use those 12 minutes to add the remaining ingredients to the sauce: the paprika, basil, tomato purée and a pinch of salt and pepper. Cook on a medium heat stirring occasionally. Water will come out of the veg, but if it starts to dry up add a bit of water. Taste the sauce now, and if it is a bit tart, add a pinch of sugar.

Serve with grated parmesan or your favourite cheese.

If you love tomatoes as much as me, check out my previously posted recipes:

Roasted Red Pepper and Cherry Tomato Soup
Tuscan Style Spicy Tomato Soup with a Poached Egg
Mozzarella and Pesto Puff pastry Squares
Bloody Mary Cocktail

I’m finally getting involved with Presto Pasta Nights, this week hosted by HoneyB at The Life & Loves of Grumpy’s HoneyBunch! Check it out on Friday for the round up of lovely pasta recipes.