aubergine recipes

Eggplant is such a versatile ingredient! It&#039;s delicious braised, fried, baked, and grilled! Tender and perfectly charred, this Mediterranean Grilled Eggplant is finished with a drizzle of olive oil. It&#039;s a warm and smoky appetizer you&#039;ll be making on repeat!

21+ Easy Eggplant Recipes You’ll Love: Mediterranean Grilled Eggplant

eggplant,

Kosher salt

extra virgin olive oil

garlic cloves, (minced)

lemon, (juice of)

jalapeno, (finely chopped (remove ribs and seeds if you need it to be more mild))

sumac

Slice and salt the eggplant. Lay the eggplant slices on a large tray lined with paper towel. Salt the eggplant generously and let it sit for 20 to 30 minutes while you work on other things. Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling.

Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside. (The lemon and olive oil will tame the hot peppers and the pungent taste of garlic).

When ready, heat a gas grill or an indoor griddle over medium-high and lightly oil the grates. Make sure the grill is fully heated before adding the eggplant.

Brush the eggplant slices on one side with olive oil.

Arrange the eggplant on the heated grill, oiled side down first. Grill anywhere for 3 to 4 minutes on this side or until some char marks form on the bottom, then turn over and brush the other side of the eggplant with olive oil. Cook for another 3 to 4 minutes or until the eggplant is tender and good char marks have formed on both sides.

Arrange the grilled eggplant on a large platter and immediately season with sumac and drizzle the olive oil and jalapeno mixture all over. Add warmed pita bread for serving.

https://content.jwplatform.com/videos/DvwDnytf.mp4

Learn how to grill eggplant perfectly and serve it Mediterranean-style with whipped feta!

Grilled Eggplant with Whipped Feta

This great collection of easy Eggplant Recipes will give you tons of tasty new ways to cook your favorite purple veggie! Our favorite is this eggplant parmesan:

The 35 BEST Ways to Cook Eggplant

eggplants,

marinara sauce, divided

mozzarella cheese

mozzarella cheese balls

parmesan cheese

vegetable oil

Tbsp coarse salt

tsp table salt

tsp black pepper

Tbsp fresh basil,

Cut eggplants into ½-inch thick round slices, arrange...

Cut eggplants into ½-inch thick round slices, arrange on baking sheet covered with parchment paper. Sprinkle half of course salt on eggplant slices, flip and sprinkle remaining salt. Let sit 30 minutes. Rinse and pat dry.

Heat vegetable oil in a large skillet to...

Heat vegetable oil in a large skillet to about 375°F. Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.

Preheat oven to 350°F.

Pour about 1 cup of marinara sauce into...

Pour about 1 cup of marinara sauce into a baking dish and spread evenly to cover the bottom of the dish.

Add eggplant slices (it’s okay if they overlap)...

Add  eggplant slices (it’s okay if they overlap) and cover with ½ cup of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.

Bake for 30 minutes, until mozzarella is bubbling...

Bake for 30 minutes, until mozzarella is bubbling and golden brown.

Let cool 10 minutes, then serve garnished with...

Let cool 10 minutes, then serve garnished with fresh basil.

This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts

Grilled aubergines with spicy chickpeas & walnut sauce

olive oil

onion

ginger

½ tsp each ground cumin, coriander and cinnamon

can chickpeas

tomatoes

lemon

aubergines

tub Greek-style yogurt

garlic

walnuts

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.

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.

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.

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Aubergine pickle

onions

chunk ginger

tbsp yellow mustard seed

tbsp cumin

curry leaves

tomato purée

tamarind paste

raisin

soft light brown sugar

milliliters malt vinegar

Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.

Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

This simple Chinese Aubergine Stir-Fry recipe is my favourite way to cook aubergine. It&#39;s packed with melt-in-your-mouth aubergine coated in a rich, garlicky, savoury, umami sauce. Perfect with a bowl of steamed rice!

Aubergine Stir Fry

Aubergine (Medium size aubergine

tbsp Cornstarch (To coat the aubergine)

Bell pepper

Garlic (Minced)

Spring onions (cut 2" pieces)

tbsp Soy sauce (regular soy sauce

tbsp Vegetarian stir fry sauce (Or oyster sauce

Sesame oil

Cooking oil

tsp Cornstarch (Mix it with 2 tbsp water)

Water

Salt and White pepper (to taste)

Cut the aubergine into thick strips. Add them to a bowl and sprinkle salt over them, toss well and let it rest for 15 minutes. 

Then rinse with cold water and Squeeze the excess water out. Then gently pat dry with kitchen paper. Toss and coat with cornstarch.

Cut and Prepare Aubergine

Heat 1 tablespoon of sunflower oil in a wok or large pan over medium high heat.Add the aubergine and stir fry until softened and lightly brown.

In the same pan, add minced garlic and sliced red bell pepper and stir fry for 2 to 3 minutes until slightly softened but still vibrant. 

Stir Fry Aubergine and Peppers

Pour in a small splash of water along with the soy sauce, oyster sauce, salt, and white pepper. Stir well and bring everything to a gentle simmer.

Return the aubergine and bell pepper to the pan and toss gently so everything is coated in the sauce.

Stir in the cornstarch slurry and cook for another minute until the sauce thickens and becomes glossy. Turn off the heat and finish with spring onions and sesame oil.

Combine and Season the Dish

Top 5 aubergine recipes recipes from across the web

The most viewed aubergine recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

21+ Easy Eggplant Recipes You’ll Lo...

The 35 BEST Ways to Cook Eggplant

Grilled aubergines with spicy chick...

Aubergine pickle

Aubergine Stir Fry

Top 5 aubergine recipes recipes from across the web

The most viewed aubergine recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

21+ Easy Eggplant Recipes You’ll Lo...

The 35 BEST Ways to Cook Eggplant

Grilled aubergines with spicy chick...

Aubergine pickle

Aubergine Stir Fry

The most viewed aubergine recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine