AUBERGINE BARBECUE RECIPES

AUBERGINE RECIPES | BBC GOOD FOOD

Aubergine recipes | BBC Good Food image

Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Try them baked, grilled or barbecued as a veggie main or in side dishes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BEST AUBERGINE RECIPES - OLIVEMAGAZINE

Best Aubergine Recipes - olivemagazine image

Make the most of aubergines with our ideas, from pistou-stuffed aubergines to dhansak curry and a hearty moussaka

Provided by OLIVEMAGAZINE.COM

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AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES

This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 237 calories per serving

1. Preheat a griddle pan or barbecue.
2. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
3. Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
4. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
5. Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
6. Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
7. Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
8. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
9. Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
10. Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.

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BEST AUBERGINE RECIPES - OLIVEMAGAZINE

Make the most of aubergines with our ideas, from pistou-stuffed aubergines to dhansak curry and a hearty moussaka
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AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES

1. Preheat a griddle pan or barbecue.
2. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
3. Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
4. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
5. Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
6. Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
7. Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
8. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
9. Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
10. Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.

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BURNT AUBERGINE VEGGIE CHILLI RECIPE - BBC GOOD FOOD

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings
From bbcgoodfood.com
Total Time 2 hours 25 minutes
Category Dinner, Main course, Supper
Calories 316 calories per serving

Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!

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How to cook aubergines. You can grill, fry, griddle, barbecue and bake aubergines as well as adding them to curries and casseroles. Famous dishes include ratatouille, caponata, moussaka, parmigiana, miso aubergine and imam bayildi.. Aubergine …
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