COURGETTE AND AUBERGINE RECIPES - BBC GOOD FOOD
Cook aubergine and courgette in ratatouille, summer veg traybakes, one-pots and tarts. These soft, fleshy vegetables are great at absorbing flavours and adding texture to dishes.
Provided by Good Food team
Number Of Ingredients 1
COURGETTE RECIPES | BBC GOOD FOOD
Let this delicately flavoured vegetable take centre stage with our top-rated courgette recipes – including salads, courgetti, soups, frittatas and even cakes.
Provided by Good Food team
Number Of Ingredients 1
More about "courgette and aubergine recipe recipes"
ONE-TIN ROASTED AUBERGINE AND COURGETTE PASTA BAKE
From thehappyfoodie.co.uk
Total Time 40 minutes
Preheat the oven to 210°C fan/230°C/gas 8.
Get a large pan of boiling salted water ready.
Tip the aubergines, courgettes, sea salt (if using) and 1 tablespoon of olive oil into a large roasting tin, mix well, then transfer to the oven and roast for 10 minutes.
Meanwhile, tip the pasta into the boiling water and cook for 10 minutes. Drain well, then remove the tin with the aubergines and courgettes from the oven and stir through the pasta, tinned tomatoes and another tablespoon of oil. Reduce the oven temperature to 200°C fan/220°C/gas 7.
Scatter over the Boursin cheese, then the breadcrumbs. Drizzle everything with the remaining tablespoon of oil, then transfer to the oven and bake for a further 15–20 minutes, until crisp and golden brown. Leave to sit for 5 minutes before serving.
BEST AUBERGINE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
PROVENçAL CHICKEN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 60 minutes
Cuisine European
Calories 331 calories per serving
Preheat the oven to 200°C/gas mark 6. In a large ovenproof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later.
Add the onion, courgette and aubergine to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, chicken stock cube and 50ml water. Bring to the boil, then reduce the heat and simmer for another 5 minutes.
Add the chicken thigh fillets, mixed herbs, the reserved bacon and half the parsley. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.
VEGAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.9
Cuisine Greek
Calories 499kcal per serving
- Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.
PROVENçAL CHICKEN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 60 minutes
Cuisine European
Calories 331 calories per serving
Preheat the oven to 200°C/gas mark 6. In a large ovenproof pan, heat the oil and cook the bacon for 5 minutes until crispy. Remove and reserve for later.
Add the onion, courgette and aubergine to the pan and fry for 5 minutes. Then add the tomatoes, garlic, chilli, passata, chicken stock cube and 50ml water. Bring to the boil, then reduce the heat and simmer for another 5 minutes.
Add the chicken thigh fillets, mixed herbs, the reserved bacon and half the parsley. Stir to coat the chicken in sauce and cook for 30 minutes in the oven. Remove from the oven and serve straight away garnished with the remaining parsley and seasoned with freshly ground black pepper.
VEGAN MOUSSAKA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.9
Cuisine Greek
Calories 499kcal per serving
- Bake for 20–25 minutes, or until the topping is lightly browned and bubbling. Stand for 5–10 minutes before cutting to allow the filling to settle. Serve.
MOROCCAN VEGETARIAN TAGINE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 40 minutes
Category Healthy
Cuisine Moroccan
Calories 187 calories per serving
- Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.
ROASTED VEGETABLES RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.4
Calories 110kcal per serving
- When cool, toss the vegetables with balsamic vinegar and serve.
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