Grilled aubergines with spicy chickpeas & walnut sauce
    Foto Grilled aubergines with spicy chickpeas & walnut sauce

     

    Ingredients

    • 4 tbsp olive oil
    • 1 onion, finely chopped
    • 1 red chilli, deseeded and finely chopped
    • 2cm piece ginger, finely chopped
    • ½ tsp each ground cumin, coriander and cinnamon
    • 400g can chickpeas, rinsed and drained
    • 200g tomatoes, chopped
    • juice ½ lemon
    • 2 aubergines, sliced lengthways

    For the walnut sauce

    • 200g tub Greek-style yogurt
    • 1 garlic clove, crushed
    • 25g walnuts, chopped
    • handful coriander leaves, roughly chopped

    Method

    1. Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
    2. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
    3. Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
    Source: BBC FOOD


    Double Thai noodle salad with smoked aubergine, mango & avocado
    Foto Double Thai noodle salad with smoked aubergine, mango & avocado

    Ingredients

    For the salad

    • 2 medium aubergines
    • 4 wheat or egg noodle nests
    • 2 tbsp reduced salt soy sauce
    • 2 tbsp sunflower oil or rapeseed oil, plus extra for frying
    • 25g sesame seeds
    • 25g unsweetened desiccated coconut
    • 50g thin rice noodles (uncooked)
    • 1 large mango, peeled, cheeks cut into thin strips
    • 1 red pepper, deseeded and cut into thin strips
    • ½ cucumber, halved and seeds scooped out then cut into thin half moon slices
    • 4 spring onions, sliced diagonally
    • 2 avocados, stoned, peeled ad sliced and dressed with the juice of 1 lime
    • small pack mint, leaves picked and torn
    • small pack coriander, leaves picked and torn

    For the dressing

    • 6 tbsp fresh lime juice (about 3 limes)
    • 6 tbsp reduced salt soy sauce
    • 4 tbsp agave syrup
    • 1 large garlic clove, crushed
    • 1-2 small red chillies, finely sliced
    • 2 stalks lemongrass, finely chopped
    • 4 kaffir lime leaves, stem removed and finely chopped

    Method

    1. Heat oven to 220C/200C fan/gas 7. Prick the aubergines all over with a fork and roast on a baking tray until completely soft, about 30-40 mins. Remove from the oven and leave to cool. Once cool, peel off as much skin as possible (don’t worry if a few small charred bits remain). Cut the flesh in half or thirds, then pull into roughly 5cm-long strands. Cover and set aside.
    2. Cook the wheat or egg noodles following pack instructions, then drain well and place in a bowl. Toss with the soy sauce and oil, cover and set aside. To make the dressing, combine all the ingredients, mix well and set aside until needed.
    3. Heat a frying pan over a medium heat and dry-fry the sesame seeds until popping. Remove and set aside to cool. Repeat with the coconut, then set aside.
    4. To cook the rice noodles, heat a 3cm depth of sunflower oil in a wok until hot – drop in a noodle to test, it should sizzle and float to the top. Cook in small batches, using tongs to turn them once, then remove and drain on kitchen paper.
    5. Assemble the salad. Arrange the wheat noodles on a large platter, then sprinkle over the sesame seeds and coconut. Arrange the aubergine, mango, red pepper, cucumber, spring onions and avocado over the noodles. Top with the rice noodles and scatter over the herbs. Put the dressing in a bowl and serve on the side.

    Source: BBC FOOD




    Aubergine salad with black bean
    Foto Aubergine salad with black bean

    Ingredients

    • 2 medium aubergines, cut lengthways into 1cm strips
    • 125ml vegetable oil
    • 4 spring onions, thinly sliced diagonally
    • 3 red chillies, deseeded and thinly sliced
    • 3 tbsp black bean sauce
    • 1 tbsp fish sauce
    • handful coriander leaves

    Method

    1. Place the aubergine strips in a wok or frying pan and cover with cold water. Bring to the boil, cook for 2-3 mins, then remove from the heat, drain and allow to cool before patting dry with kitchen paper. Dry the wok or pan. Heat the vegetable oil until a small piece of bread sizzles when placed in the oil, then add the cooled aubergine strips. Leave to cook for 5 mins until browned, taking care not to move the aubergine around too much or it will turn mushy.
    2. Remove the aubergine from the pan and drain on kitchen paper. Pour away all but 1 tbsp of oil. Return the aubergine to the pan along with spring onions and chillies. Stir through the black bean and fish sauces, then cook for 2 mins. Serve warm or cold with the coriander leaves scattered over.
    Source: BBC FOOD


     

    Ingredients

    • 3 aubergines
    • 2 tbsp olive oil, plus extra for brushing
    • 1 Spanish onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 tsp cinnamon
    • 8 ripe tomatoes, peeled
    • small bunch flat-leaf parsley, chopped
    • 12 lamb chops or cutlets
    • paprika, for seasoning
    • 1 lemon, halved

    For the tzatziki

    • 150g tub Greek yogurt
    • ½ cucumber, seeds scooped out, grated
    • 2 tbsp chopped mint

    Method

    1. Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.
    2. Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
    3. Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.
    4. Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
    5. Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.
    Source: BBC FOOD



     

    Ingredients

    • 1 sliced aubergine
    • olive oil
    • 250g cherry tomatoes
    • 250g giant couscous
    • 3 tbsp lemon juice
    • 1 finely chopped small red onion
    • 175g crumbled feta cheese
    • small handful roughly chopped basil leaves

    Method

    1. Heat oven to 200C/180C fan/gas 6. Place the sliced aubergine in a roasting tray, drizzle with 1 tbsp olive oil and roast for 5 mins. Add the cherry tomatoes and roast for 15 mins more.
    2. Boil the giant couscous for 6-8 mins or until tender. Meanwhile, combine 2 tbsp olive oil with the lemon juice and finely chopped small red onion.
    3. Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.
    Source: BBC FOOD


     

    Ingredients

    • 4-5 tbsp olive oil
    • 1 medium red onion, finely sliced
    • 2 garlic cloves, finely sliced
    • 1 small dried red chilli, chopped
    • handful oregano or marjoram, roughly chopped
    • 2 medium aubergines, diced into 2½ cm/1in cubes
    • 50g raisins
    • 4 large tomatoes, chopped
    • 2 tsp tomato purée
    • 2 tbsp baby capers, rinsed, drained and roughly chopped
    • 2-3 tbsp good quality red wine vinegar
    • 400g fusilli
    • small handful mint, roughly chopped
    • 50g pine nuts, toasted
    • aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve

    Method

    1. In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
    2. Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
    3. Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

    Source: BBC FOOD






     

    Ingredients

    • 4 large aubergines
    • 4 tbsp Greek yogurt
    • 2 tbsp olive oil
    • large bunch coriander, leaves only, finely chopped
    • 1 garlic clove, crushed
    • squeeze lemon or lime juice

    Method

    1. Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
    2. Once done, put the aubergines in a plastic bag. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
    3. Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don’t make it completely smooth. Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice. Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.
    Source: BBC FOOD






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