Aubergine Recipes

Also widely known as an eggplant, aubergine is a delicious, versatile ingredient to keep in the kitchen. It soaks up flavours like a sponge and transforms into something rich and creamy, or beautifully crispy, depending on your cooking method. Raw aubergine has a slightly spongy texture and a mild, bitter edge, but it softens beautifully when heat is applied. You can bake, grill, fry, or barbecue them, or toss them directly into warm curries and casseroles. Some popular recipes to try include a classic beef moussaka, or a comforting Italian caponata.

To prepare your aubergine, cut it into slices, strips, or cubes before cooking in a splash of oil and adding to your favourite sauces. If you want a crispy texture, dust the slices with a little flour or fine polenta. When deciding what to do with aubergine, the specific variety matters:

• Whole Aubergines: These are ideal for barbecues or roasting over an open flame. You can scoop out the flesh to create rich dips like baba ganoush.
• Skinnier Varieties: These options are ideal for baking and grilling on weeknights.
• Small Round Aubergines: These are fantastic for throwing into Thai dishes.

If you are craving comfort food, aubergine parmigiana doesn't disappoint. The dish is rich, cheesy and packed with Italian flavours. You can enjoy layers of tender aubergine slices smothered in tangy tomato sauce, gooey melted mozzarella and crispy Parmesan topping.

It is incredibly easy to make aubergine parmigiana. All you have to do is slice your aubergines, then roast or pan-fry them until golden. Make a simple tomato sauce with garlic, olive oil, and basil to achieve that rich Italian flavour.

With the sauce ready and the aubergine cooked, layer up the ingredients, starting with the aubergine, followed by the sauce and cheeses. When the baking tray is stacked, bake it for 30 minutes until it's bubbly and golden brown.

You can serve aubergine parmigiana with crunchy croutons and melted mozzarella with a side of crusty garlic bread or green salad.