aubergine (eggplant)

To prepare this baked rice we have substituted the ragout sauce with a simpler aubergine and fresh tomatoes sauce, which makes the preparation lighter and suitable for a vegetarian diet.

To prepare this baked rice I have substituted the ragout sauce with a simpler aubergine and fresh tomatoes sauce, which makes the preparation lighter and suitable for a vegetarian diet Serves: 4 | Preparation time: 20 mins | Cooking time: 1 h Carnaroli rice: 400 g Mozzarella: 125 g Tomato...

Diced aubergine seasoned with oregano, garlic and anchovies

Eggplant / Aubergine Dal - featuring Cumin... Prep Time: 40 minutes. Cook Time: 45 minutes. Rest Time: Serve hot. Serves: 3-4 as a main (can also be a side). Cuisine: Indian. Leftovers: Please save and serve up to five days later (refrigerate in the interim). Eggplant/Aubergine and Lentil...

This is a way of making a little go a long way. The recipe contains just 125 grams of minced pork and will serve two people for a light meal, especially if served with another Chinese vegetable side dish. The only spices used here are chillies, ginger and whole cumin seeds, all of which work...

First of all, this isn't my recipe. It is one that is somewhere between inspired by and someone else's. But I don't know whose. Hubby printed it off and the site didn't put a link in the bottom or footer to say it was from this site and there is not a darned thing that gives the game away. So...

Aubergine and Chocolate. Yes, it sounds a bit weird, yet this combination works very well. There is a cake that is made on the Amalfi Coast (Campania - Italy) that includes aubergines and chocolate. This time I wanted to try a less demanding and most fun version. Serves: 4 | Preparation time...

This vegan dish makes a good light lunch with some crusty bread on the side. The flavours are intriguing and contrasting, using earthy Indian spices with miso and sweet & sour pomegranate molasses. Use more chilli if you want a spicier tomato sauce. Ingredients (makes 5 to 6 involtini) For...

This is a little fiddly to make but not at all difficult. The filo strips stick nicely to the aubergine and peppers so there is no need for a mould. I served it as a starter. For a vegan version you could substitute sun dried tomatoes or capers for the anchovy. Ingredients (makes 2 to 3...

An unusual combo even if very good...and with a pinch of Chilli pepper www.MyPinchofItaly.co.uk

We used to have a gas cooker (rings and oven) which made this slightly easier, but now only have electric. There are still ways around the issues for charring the aubergines, you just have to get creative. You can use a blow torch, you can use a barbeque, you can use a camping stove, or you...

Hi there, I'm new here, hi to all. I am hoping someone can help me with a question about the flesh of the aubergine. I have cooked them for many years, but I've just bought two from the supermarket, that once cut open, look quite different to any I've seen before. I am wondering if they are...

Pomegranates get used quite a lot in Palestinian cooking and this is a vegetarian concoction that is spicy, tasty and pretty healthy as well. There are variations on the theme, so there's scope for adding or omitting whatever you like or don't like. The following, however, represents the general...

Okay I have no idea if thats the correct way to spell it but thats how my husband pronounces it. So lets just call it that even if it's wrong who cares as long as it taste good right? Now there are two different versions of Babanook there's the tomato one and the tahini yogurt one. I have yet to...

When I cook for pleasure, and not when I have to do it, the dish must respond to all 5 senses. The most difficult for the guests is to perceive hearing (not while cooking), so I like to put, if possible, something crunchy. Ingredients: 600/700 g aubergine (eggplant) 100 g breadcrumbs 2 eggs 1...

This is a recipe that took a few twists and turns to get to where it ended up. I had never heard of Hasselback Potatoes until a 12-year-old on Top Chef Junior prepared something that way. The technique involves slicing the potato almost all the way through at even intervals. I filed that away...