AUBERGINE REZEPT RECIPES

Steps:

• 1. Preheat the oven to 200°C/400ºF/gas 6.
  2. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh.
  3. Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
  4. Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes.
  5. Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar.
  6. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper.
  7. Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar.
  8. To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar.
  9. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling.
  10. Pick over the remaining basil, drizzle lightly with extra virgin, then serve.

Steps:

• 1. Preheat the oven to 180C/350F/gas 4.
  2. On a chopping board, cut the aubergines in half lengthways.
  3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
  4. Drizzle with 2 tablespoons olive oil, then toss to coat.
  5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
  6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
  7. Peel and roughly chop the garlic, then place in a food processor.
  8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
  9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
  10. Secure the lid and blitz to a nice thick dip.
  11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
  12. Transfer to a bowl, to serve.