Roasted Aubergine with a Garlic Sauce, Pine Nuts, Basil and Yoghurt

I have the Ottolenghi book Nopi, and have been determined to make something out of it if just to prove that a cookbook from a restaurant is not necessarily out of reach of someone who loves simple home cooking. While the recipes are a notch up from Ottolenghi’s other books, I enjoyed making this dish.

This really is a stunning dish. I mean, really very very good.

NOTE that this baked eggplant is so delicious, and could be used in a variety of ways. Bake the eggplant and top salads, use with pasta, remove the flesh and mix with yoghurt. Even in this recipe it won’t hold its shape once you begin to handle them, but don’t worry if they are a little mushier than expected. All the better to mop up with flatbreads.

If you would like other Eggplant recipes, try Cheese and Eggplant Torte, Marinated Eggplant, and Steamed Eggplant with Spring Onions and Sesame.

Ottolenghi recipes include Creamy Baked Sweet Potato, Creamy Caramelised Belgium Endive, and Sticky Balsamic Sweet Potatoes.

Or you might like to explore all Eggplant Recipes, and all of Ottolenghi recipes are here. Are you wanting Yoghurt recipes? Try here. Or simply browse all of our Late Summer recipes here.

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Japanese Simmered Sautéed Eggplant in Beautiful Broth

This dish has to be eaten to be believed! How can eggplant taste so not-like-eggplant?

Eggplant always surprises.

This is one of those dishes things that is an absolute surprise! The sort of recipe that makes you want to rush out to plant your own huge eggplant patch! This is more of a summer dish in Japan as eggplants are one of the best antidotes to Japan’s hot and sultry summers. But it can be cooked at any time that eggplants are in season. The broth is heavenly, and the eggplant acts like tofu, soaking up all of the flavours.

Browse our Eggplant recipes here and here. Or you might like to browse Japanese recipes here and here. You might also like our Kombu recipes. Check out our easy Summer recipes here and here.

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Cheese and Eggplant Torte | Cheesy Eggplant Layers

Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.

Eggplant is so flexible, and very variation tastes so good. You can bake it, simmer it, steam it, BBQ it, grill it, roast it, saute it and deep fry it. I hope you try some of these recipes.

It makes great Indian style Chutney, Curries, Salads, Fritters, Pasta Sauces, Rice dishes, and gentle dishes.

As well as all of these Eggplant recipes, you might like to also browse our Italian recipes and our easy Late Summer dishes.

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Grilled Eggplant Salad with Pine Nuts, White Beans and Pita Chips

Bittman once put together 100 salad recipes in short 2 or 3 line descriptions. I love to turn to these suggestions in the warmer months for inspiration. They are great flavour combinations yet simple and easy to put together, and are great inspiration on hot days when your creativity flags.

Grilled eggplants are always a winner, and I grill them on my covered BBQ. A few red and green capsicums are added alongside, shining from being wiped with oil prior to being placed on the grill. Twenty minutes later the capsicums are charred and the eggplants are soft and collapsed. Perfect bases for salads and soups.

Would you like to try some other Eggplant dishes? Try some BBQ’d Marinated Eggplant, Roasted Eggplant Salad with Verjuice, and Steamed Eggplant with Sesame and Spring Onions. All of our Eggplant recipes are here.

The Bittman salads we have beein inspired by are here.  Or take some time to explore all of our Salads.  All of our Eggplant recipes are here. Try some Cannellini Bean Recipes. Or take some time and explore our Mid Summer recipes.

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Marinated Eggplant on the BBQ with Tomatoes and Asparagus

Smokey charred eggplant from the BBQ

Pasta Sauce with Aubergine, Red Peppers and Tomato

This dish combines the classic flavours of an Italian pasta dish.

Often a pasta dish is my go-to Saturday or Sunday night fare. With a friend from a good Italian commercial pasta making family, we are never short of good pasta. This dish combines the classic flavours of an Italian pasta dish. Use a great spaghetti, a thick one if you can, or thin if you cannot. Pasta shells work well also.

You might like to read Pasta with Soul – how long to cook pasta. Similar dishes include Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, Pasta Aglio e Olio, and Pasta with Tomato and Basil. Explore our other Pasta recipes here and here.

Feel free to browse our Eggplant recipes here and here.  We have some Italian recipes here and here. Check out our easy Winter recipes here and here.

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Spicy Eggplant Rice | Baigan Pulau

Rice with buttery soft eggplant

Is it the golden brown cashews or the butter soft spears of eggplant that make this a succulent rice dish? The eggplants are first marinated in turmeric and salt to maximise the flavours, before being sauteed with spices and then cooked with the rice. The sesame-heavy spice mix is freshly made – dry roasted and then ground – and adds a nuttiness to the basmati rice.

This is a great main dish rice for lunch or dinner. It is a fiddly dish, with more work than we normally include in recipes. But the result is worth the extra effort. Serve with yoghurt or raita/pachadi, a simple spiced vegetable, a simple broth and perhaps some roti.

Browse all of our Rice Recipes here and here. Our Yamuna Devi recipes are here. Explore all of the Indian recipes here and here. Or be inspired by our Autumn dishes here and here.

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Kathirkkai Rasavangi | Brinjal Rasavangi | Eggplant and Toor Dal

Rasavangi is a spicy, tamarind based eggplant dish that is a wonderful change from a regular sambar. It is very common in South Indian households.

Rasavangi is a close cousin of the arachuvitta sambar, but with different spices. It is also very close to pitlai. It is a good example of how a small change in spices can make a dish taste very different. This has a wonderful flavour profile of coriander and coconut. All you need with it is some rice and perhaps a simple potato dish, papadums or a vegetable curry.

You might like to browse our Sambar Recipes or all of our Eggplant recipes here and here. Feel free to browse the Indian Recipes. Our Kuzhambu recipes are here.

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Roasted Eggplant Salad with Unripe Grape Juice (Verjuice)

An unusual use of verjuice in a Greek eggplant dish

In Greece, I hear that one of my favourite ingredients, verjuice, is used as a replacement for lemon juice when the fruit is out of season or unavailable. What a great idea!

Are you looking for eggplant recipes? You can browse here and here. Greek recipes are here and here. Or perhaps check our Autumn recipes here and here.

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Vegetarian Muqluba

A deeply flavoured Israeli dish from Ottolenghi and Tamimi. A reasonable amount of effort but worth it.

Maqluba is an amazing dish, deep in flavours and textures. Ottolenghi and Tamimi’s book Jerusalem has a great recipe in it that is easily vegetarian-ised. It was a great success flavour-wise. It was less successful in presentation. The dish should turn out like an upside down cake but my aged super-long grained basmati is a rice that “lifts and separates” rather than clings together to build a superstructure to support an upside-down cake look. Next time I will find a rice with a little more glugginess to build the required infrastructure.

Most recipes for Muqluba do specify basmati rice, but I suspect that the aged basmati isn’t suitable. Perhaps for the vegetarian-ised version a shorter grained rice is more suitable.

Feel free to browse recipes from our Ottolenghi collection. You might also like our Eggplant recipes here and here. Or you might like to browse cauliflower recipes here and here. Check out our easy Winter recipes here and here. Continue reading “Vegetarian Muqluba”

Eggplants, Garlic, Lemon and Rosemary | Marinated Eggplants for the BBQ or Indoor Grill

Late Summer and Autumn are the best times for BBQs.

As we launch into Autumn, every sunny day is precious. While the sun shines, marinate some eggplant and toss it on the grill for a smoky lunch with some BBQ’d onions, hot lentils and a salad.

You might also like to try other BBQ dishes, including Fennel on the BBQ, Baked Pears on the BBQ and Bananas on the BBQ. Browse our Eggplant recipes here and here.

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Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi

An excellent curry from the Punjab region.

There are many types of wadi/vadai from all over India — this dish takes large Punjabi ones made of sundried lentils and spices (urad dal, mung dal, black pepper, cumin, chillies etc.)

The wadis add flavour, but they also add a wonderful texture to dishes, and being so dry they soak up the wettest of gravies making the dish perfectly composed with a thickness that is delectable. You can get them at your Indian Grocer, but you might like to call first and ask if they stock them. Ask for the large Punjabi Wadi. Or you can make your own!

You might also like to try our Punjabi Dal Makhani recipes. You might also like to try other Subzi recipes. Browse all of our Potato recipes here and here, all Eggplant recipes here and here, or all of our Indian recipes here and here. Find inspiration in our easy Autumn recipes here and here.

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Steamed Eggplant with Sesame and Spring Onion

A Japanese Style luxurious aubergine dish – salad, side dish, main course or condiment.

Ottolenghi has a great steamed eggplant recipe in Plenty More, rather like the Thai one that I posted here but just different enough to try it out.

Don’t you just love the silky texture of steamed eggplant – so different to its grilled counterpart?

Steaming maintains some of the aubergine flesh’s texture, which doesn’t happen if you cook it in any other way. It gives this dish a particular substantial quality, making it suitable to serve with just plain rice or fried tofu. It can also be used as a condiment or side dish.

You might also like to try Saffron and Rosewater Scented Eggplant, Eggplants, Sultanas and Pinenuts, or Steamed Thai Eggplants and Zucchini. Perhaps browse all of our Eggplant recipes here and here. Or gain inspiration from our Summer recipes here and here.

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Saffron and Rosewater Scented Aubergine | Persian Style Eggplant

This beautiful recipe of eggplants stewed in a jammy tomato sauce flavoured with saffron and rosewater is testament to the versatility of this exquisite vegetable.

Aubergines! No one cooks them better than Italians, Indians and Middle Eastern cuisines. This beautiful recipe of eggplants stewed in a jammy tomato sauce flavoured with saffron and rosewater is testament to the versatility of this exquisite vegetable.

This recipe has a wonderful mix of spices including saffron and the sprinkling of rosewater gives it a wonderful Middle Eastern ambiance. The house smells amazing as the aubergines cooks gently in this scented tomato base.

You might also like Turkish Red Lentil Soup, and Eggplants with Sultanas and Pinenuts.

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Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India

Avial is a gentle dish from Kerala, made with vegetables and coconut.

Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.

Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.

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