Garlicky Aubergines and Tomatoes with Pesto (v)

I had an aubergine to use up, and vaguely remember Rick Stein starting a recipe off by sauteeing aubergine in olive oil till soft and then adding garlic so this is a variation on that theme. I served it with cous cous cos time was of the essence but it would have equally have been nice with bread, pasta or bulghar wheat.

For 2 portions you need:
1 aubergine, chopped into small dice
3 cloves garlic, crushed
3 tbsp olive oil
2 tbsp pesto
1 tin chopped tomatoes
pinch salt and pepper
1/2 tsp sugar
1/2 tsp red wine vinegar
1/3 cup cous cous
1/4 tsp vegan stock powder
2/3 cup boiling water

Begin by frying the aubergine in the oil. Season (the salt will help to draw out the juices and speed up the cooking process). Once the aubergine is soft and golden (about 10 mins) add the garlic and cook for a further 2-3 mins, taking care not to burn the garlic. Add the pesto, tomatoes, sugar and vinegar. Cook for a further 5 mins or so till slightly thickened. Meanwhile place the cous cous and stock in a bowl and cover with the boiling water.

Aubergines with Mirin, Soya Sauce and Noodles



Just for Sarah 😉

OK, this is basically my Japanese aubergine recipe served with noodles. But it was very nice and worth making. It’s excellent hot or cold and makes a lovely lunchbox for work.

For 2 servings you need:
1 aubergine, cut into 0.5cm thick slices

vegetable oil for deep frying
salt if salting the aubergines
2 bundles Clearspring soba noodles

Sauce
1 tbsp Clearspring organic shoyu soya sauce
1 tbsp Clearspring Tamari soya sauce
2 tbsp Clearspring mirin
1 clove garlic, crushed
4 spring onions, finely sliced
1/2 tbsp Clearspring toasted sesame oil
1 tbsp toasted sesame seeds

If you want to salt the aubergine (advisable if it’s old and a bit squishy) then lay the slices in a colander and sprinkle with salt. Weight and leave overnight. Rinse off the salt and press dry.

Mix the sauce ingredients together and place in a shallow tub or bowl. Cook the noodles and refresh under cold water.

Heat the oil and deep fry the aubergine slices till golden brown and soft. Drain briefly then add to the sauce whilst still hot. Mix with the noodles and scoff.

Aubergine, Spinach and Sweet Potato Rogan Josh (v)

Mmmmmmm. More curry. More curry that the boy will eat, OMG. To be fair he left the aubergines and asked me what the green stuff was but he ate around it and loved the tomatoes in the sauce. Massive step forward!

For 2-3 people you need:
1 sweet potato, cut into bite sized pieces
1 aubergine, ditto
1 onion, diced
2/3 packet baby leaf spinach
2 heaped tbsp minara rogan josh curry paste
1 tin chopped tomatoes
1 tbsp vegetable oil
300ml water

Fry the onion in the oil for 5 mins or so till tender. Add the sweet potato and aubergine and fry for 15 mins, covered with a lid. Add the curry paste and cook out for a further 2-3 mins. Add the water and tomatoes and bring to the boil. Reduce the heat and simmer, covered, for about 10 mins. Add the spinach and cook till wilted. Serve with chips and yellow rice.

Vegetarian Moussaka with Lentils

I love moussaka, even tho it is a bit of a faff to make in that it has lots of stages and creates, therefore, a reasonable amount of washing up. But this is worth it. Promise. The lentil sauce is based on St Delia’s.

For 4-6 portions you need:
2 aubergines, cut into 0.5cm thick slices
2-3 potatoes, cut into 0.5cm thick slices

Sauce:
50g puy lentils
50g green lentils
1 can chopped tomatoes
1/2 tsp ground cinnamon
2 tbsp chopped fresh parsley
salt and pepper
200ml red wine
2 tbsp tomato puree
2 onions, finely chopped
3 cloves garlic, crushed
2 tbsp olive oil
275ml vegetable stock

Topping:
3 eggs
2/3 carton of yogurt
1 cup grated cheddar
1/2 cup grated veggie parmesan
1 tomato, sliced in to four

Begin by frying the aubergine slices in oil till tender and golden. Drain. You can salt the aubergine beforehand if you want but it’s not essential.

Par-boil the potatoes till tender but not falling apart.

Fry the onion in the oil for 5-10 mins. Add the garlic and fry for a further 2-3 mins. Add everything else for the sauce and bring to the boil. Reduce the heat and simmer for about 20 mins till the lentils are cooked and the sauce has thickened.

Lay the potatoes in the bottom of a dish. Top with the sauce. Cover with the aubergine slices. Mix together the eggs, yogurt and cheddar. Pour over the top. Lay the sliced tomato on the top of this then sprinkle over the parmesan. Bake in a moderate oven for about 20 mins till the top is golden and bubbling. Eat with salad and bread.

Haloumi with Aubergines, Tomatoes and Balsamic Syrup.

Lou has got me on an aubergine quest. So, in the midst of making a moussaka for tomorrow night, I did some extra fried aubergine slices. Well, it would be rude not to wouldn’t it. During the cooking process I discovered a packet of haloumi had blown, but it smelled OK so I cooked it. And created this. Sex on a plate…

For one person you need:
1/2 aubergine, cut into 0.5cm thick slices
4 tbsp light olive oil
1/2 packet haloumi, cut into 1cm thick slices
handful baby plum tomatoes
1 tsp balsamic syrup
1 tsp chopped fresh flat leaf parsely

Begin by frying the aubergines till soft, unctuous and golden. Drain.
Fry the haloumi till golden and oozy.
Fry the tomatoes till the skins split a little. Don’t over cook them, you want them warm and oozy but not killed…

Present prettily on a plate, drizzle over the syrup and finish with a cheffy flourish of parsley. Die of pleasure.

Japanese Aubergines (v)

This is based on a fantastic dish at Yo Sushi. So fantastic in fact that I ate three of the dishes of them last time I went… It’s zingy, fresh and delicious.

For 1-2 portions (depending on greed…) you need:
1 aubergine, cut into 0.5cm slices
1/8 cup sunflower oil
salt
4 tbsp soya sauce
3 tbsp mirin
1 tbsp sesame oil
1 tbsp sesame seeds
1 clove garlic, crushed

Brush the slices of aubergine with the oil on both sides and sprinkle with a little salt. Roast in a hot oven for about 15-20 mins till tender and slightly browned. Turn over halfway through.

Meanwhile mix the dressing in a bowl. Once the aubergines are cooked places them in the dressing and allow to cool for the flavours to develop. Utterly unctiously fabulous.

Little Tortillas with Pisto

Another @deliciousmag recipe from their August edition…

For 4-6 people you need:
500ml sunflower oil
750g waxy potatoes, sliced lengthways
8 large eggs, lightly beaten
2 tbsp olive oil

75ml olive oil
1 large aubergine cut into 2cm dice
1 large onion, diced
1 green pepper, diced
3 courgettes, diced
3 tomatoes, deseeded and chopped
3 large garlic cloves, chopped

Make the pisto by heating the olive oil in a pan with a lid. Cook the onion for about 10 mins and then add the aubergine. Cook for 10 mins then add the pepper. Cook for another 10 mins. Add the courgettes and tomatoes and garlic and season with salt. Cook for about an hour, covered, over a very low heat.

Heat the sunflower oil in a different pan and cook the potatoes till tender. Drain. Add the potatoes to the eggs and mix lightly. Pour into a non stick pan and cook gently. Leave to cool slightly once cooked. Cut into wedges and serve with the pisto. Lovely as part of a tapas feast.

Aubergine, Pepper and Red Lentil Curry (v)

This was featured in a top 10 veggie recipes list compiled by @deliciousmag And truly delicious it is too. The original recipe is available on their website. I’ve made a few tweaks, and think the lentil base will form a good basis for many a curry to come!

For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
1 tsp black onion seeds
1 tsp mustard seeds
2/3 tube of Asda Balti curry paste
150g red lentils
600ml veggie stock
1 aubergine, cubed
1 green pepper, roughly diced
1/2 tsp chilli powder
3 tbsp veg oil for the aubergines and 1 tbsp oil for the curry

Begin by tossing the aubergine and pepper in the oil and chilli powder then roast in a hot oven for 30-45 minutes. Meanwhile sautee the onion in the oil for 10 mins. Add the mustard and black onion seeds and cook till the seeds pop. Add the garlic and cook for a few minutes more. Add the curry paste and cook out. Add the lentils and stock and bring to the boil. Reduce the heat, add in the peppers and aubergines, and cook for 20-30 mins. I like the lentils mushy but if you like them firmer then err on the shorter cooking side.

Serve with paratha, rice and tandoori quorn/tofu.

Zaalouk (v)

This is my favourite ever aubergine dish. It’s so delicious it’s hard to describe. Yes it is a but of a faff to make but OMG it is soooooooooo worth it! And the recipe makes loads so you can over indulge to your hearts content. If you have argan oil it makes all the difference, but I am not sure where you can buy it from here (suggestions gratefully received as I am down to my last 1/4 of a bottle!). If you can’t get argan then good quality olive will do fine 🙂

For 4-6 portions you need:
2 large aubergines
6 tomatoes
1 large onion
5 cloves garlic
1 bunch corriander, chopped
1 bunch parsley, chopped
salt and pepper
2 large tbsp good quality harissa
juice 1 lemon
4 tbsp argan oil
4 tbsp olive oil

Begin by pricking the aubergines and roasting them in a hot (200 degrees) oven. Slice the tomatoes in half and place in a baking dish, drizzled with the olive oil and some salt and pepper. Roast the toms and aubergine for 45 mins till soft. Meanwhile saute the onion in a pan with a little more olive oil.

Cut the cooked aubergines in half and scoop the flesh out of the skins. Chop roughly. Scoop the toms out of their skins and chop. Add both to the onions along with the oil the toms were roasted in.

Add the harissa and garlic and cook for about 5 mins. Add a little water if it looks too dry. Turn off the heat and add the corriander, parsley and lemon. Check the seasoning adding more lemon or salt if needed. Pour into a serving dish and pour over the argan oil. Serve with toasted pitta and olives. Close your eyes and imagine the sun on your face!