Top 40 Recipes - Simply the Best

Best Ever Eggplant Aubergines Recipes for Every Occasion

Eggplants (Aubergines) are low in calories and good for you as they contain and array of vitamins, antioxidants and minerals. They are very versatile and form the base for a wide array of meals including vegetarian and vegan dishes. Below are some of the best ever tips for choosing, preparing, and cooking eggplants. Following this advice is a collection of the best ever eggplant recipes for your to try.

Choosing High Quality Eggplants - The best eggplants are available in late summer in most areas. The most common variety is the large, dark-purple color globe eggplant. There are a variety of other eggplant varieties of various colors. Look for firm eggplants that are fresh, plumb, with smooth, unblemished and shiny skins. The eggplant should feel relatively heavy in your hand indicating that it is not old and dried out. When you press on the skin, it should feel firm and springy. It should give a little to your finger press, before then bouncing back. Older eggplants, especially those kept in the refrigerator can become bitter.

Preparing Eggplants - There is generally no need to peel the eggplant before cooking in various ways, because the skin is completely edible. However, the skin of larger eggplants can be a little tough and so peeling is optimal. The flesh should be pale and creamy in color and free of blemishes. If you're grilling the eggplant or roasting it whole or in halves you can scoop out the flesh when its cooked and discard the skin. There is a lot of debate about whether the flesh should be salted and drained before cooking. While modern varieties are much less bitter than the older ones, there are some advantages to salting. It helps draws out the juices, and to tighten, dry and firm up up the flesh. This making the eggplant slices brown more easily and helps lessen the amount of oil soaking into the slices when they are cooked. The salt also adds flavor. Chinese and Japanese eggplant varieties generally do not require salting. Remember to rinse the slices after salting and to dry them well before cooking.

Guide to Frying Eggplant - The slices will tend to soak up large amounts of oil and not brown on the outside if you don't take precautions. To reduce the amount of oil soaked in when frying, always dry the slices well before cooking with paper towels. Try brushing olive oil onto one side of the dried eggplant slices, rather than adding the oil to the pan itself. Then place the slices oil-side down onto a hot skillet or heavy frying pan without crowding crowding them. Cook until the bottom side browns. Then, brush the upper-side with olive oil just before turning. Fry until the slices are nicely brown on both sides.

Guide to Roasting Eggplant - To roast whole eggplants or halves in the oven, place the eggplants with the skin on, on a large baking tray and roast at 400 degrees F (200 degrees C) until the skin starts to wrinkle and the eggplant begins to collapse. Eggplant slices can be baked in a similar way after brushing with olive oil. They can also be dipped in beaten egg and rolled in breadcrumbs before baking in a pan.

Guide to Grilling Eggplant - Prepare the eggplant as described for roasting or baking. Brush sliced eggplant with a little olive oil and grill over a hot fire until the flesh starts to brown and the skin starts to wrinkle.

There are many other cooking guides to try.

Best Ever Eggplant Recipes

Roast Aubergine Recipe with Satay Sauce

Ingredients

• 3 large aubergines
• Grape seed oil for frying
• Fine sea salt, for seasoning
• 1 tablespoon dark soy sauce
• 1 tablespoon tamarind paste
• 1/2 tablespoon soft brown sugar
• 250 g (8 oz) crunchy peanut butter
• 2 long red chillies, very finely chopped
• 2 garlic cloves, peeled and finely chopped
• 4 banana shallots, peeled and finely sliced
• 2 cm (1 inch) piece fresh ginger, peeled and grated
• 2 sticks lemongrass, top discarded, rest very finely chopped

To serve

• Fried onions
• Steamed rice
• Fresh herbs – your choice combination of mint, coriander and dill, all chopped

Method

Pre-heat your oven to 220 degrees C (425 degrees F) and line a tray with a baking parchment. Slice each aubergine into an aubergine 'octopus' shape by slicing length-ways, keeping the top of the aubergine intact, to create four 'legs', then slice each in half, to create eight 'legs'. Place the sliced aubergines head-to-foot on the tray, drizzle over 2 tablespoons of oil. Using your fingers, rub the oil into aubergines and sprinkle with salt on both sides. Roast in the oven for 30 minutes, or until soft.

Next, make the sauce by heating 4 tablespoons of oil in a frying pan over a moderate-to-low heat. Once hot stir-fry the lemongrass, shallots, garlic, chillies and ginger for 10-15 minutes, or until soft and translucent. Add the tamarind, sugar, soy, 1 teaspoon of fine sea salt and the peanut butter. Gently cook the mixture while stirring, for several minutes. Slowly pour in 1 2/3 cup of water, mixing it in as it is slowly added, to create a thick sauce. Once the aubergines are cooked and soft, pour the sauce all over them and roast for an additional 10 minutes. Serve hot with after sprinkling fried onions and fresh mixed herbs on top. Serve with freshly steamed rice and a light salad.

Stuffed Eggplant in Curry Sauce with Coconut Dal

Ingredients

• Salt and black pepper
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest, finely grated
• 100 g (3.5 oz) spinach leaves, stems removed
• 3 large eggplants, sliced lengthways into 6 slices.
• 220 g (8 oz) paneer (or extra-firm tofu), roughly grated
• 2 tablespoons fresh coriander, roughly chopped, plus extra to serve
• 45 g (1.6 oz) hot mango pickle, roughly chopped, plus extra to serve

for the Coconut Dal

• 30 fresh curry leaves
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 teaspoons tomato paste
• 1 1/2 cups of coconut milk
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 red chillies, finely chopped
• 1 teaspoon black mustard seeds
• 2 teaspoons medium curry powder
• 100 g (3.5 oz) dried red lentils
• 5 banana shallots, peeled and finely chopped
• 45 g (2 oz) fresh ginger, peeled and finely chopped

Method

Pre-heat your oven to 220 degrees C (428 degrees F). Place the aubergines in a large bowl. Sprinkle with the oil, 4 teaspoons of salt and a good grind of black pepper and mix well. Then, transfer to two paper-lined and greased baking trays. Bake in the oven for about 20-25 minutes, flipping halfway. Cook until lightly browned and softened. Set aside to cool. Next make the coconut dal, by adding 2 tablespoons of the oil into a large Dutch oven or saute pan. Heat over moderate to high heat until the oil is very hot. Add the shallots and fry for 6-8 minutes, until golden brown in color and soft. Add half the chilli, half the curry leaves and ginger and stir-fry for 2 minutes. Then add the tomato paste, spices and lentils. Stir and cook for a minute and then add the coconut milk, 2 1/2 cups of of water and 1/4 teaspoons of salt. Bring to the boil, and then simmer gently for 18-20 minutes, stirring frequently, until the lentils are soft and the sauce thickens a little. Pour the mixture into a medium baking dish. Next, add the paneer to a small bowl and mix in 1 tablespoon of lime juice, the mango pickle, lime zest, coriander and 1/2 teaspoons of salt.

To make the rolls place a spinach leaf on top of each slice of aubergine. Place one heaped teaspoon of the paneer mixture in the middle of the aubergine slice, and then roll it up. Next, place each aubergine roll as it is made seam-side down in the lentil sauce. Repeat to make the remaining slices into rolls and adding to the sauce in the baking dish. Next, bake for 15–20 minutes, until the sauce is bubbling and the aubergine rolls are golden brown on top. Remove from the oven and set the pan aside to rest for 5-10 minutes. Finally, heat the remaining oil in a small pan over moderate heat. Add the curry leaves and the remaining chilli and fry for 1-3 minutes, or until the curry leaves are fragrant and crisp. Spoon the mixture over the aubergine rolls. Drizzle some lime juice over the rolls and serve with a sprinkling of coriander on top.

Spicy Eggplant and Tomatoes, Shakshuka Style Recipe

Ingredients

• 4 to 6 large free-range eggs
• 1/3 cup pine nuts or slivered almonds
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon freshly ground black pepper
• 2 cups chopped fresh tomatoes (about 1 pound)
• 1 1/2 pounds Italian eggplant, cut into 1-inch cubes
• 3 fat garlic cloves, finely grated, pressed or minced
• 6 tablespoons extra-virgin olive oil, plus more as needed
• 1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
• 1 1/4 teaspoons baharat blend (or use another spice blend, such as garam masala)
• 3/4 cup chopped fresh herbs, such as basil, mint, cilantro, parsley, dill or any combination, plus more for garnish

For serving

• Lemon wedges
• Plain whole-milk yogurt
• Hot sauce (such as Tabasco)

Method

Place the eggplant cubes into a colander in the sink. Toss with 1 tablespoon of salt while mixing to evenly cover. Let the eggplant cubes drain for 15-20 minutes. Next, combine the nuts with 1/4 teaspoon baharat (or similar) and a large pinch of salt and pepper in a small bowl. Heat 1/2 tablespoon oil in a Dutch oven or large deep, heavy skillet over moderate heat. Add the pine nut mixture and stir-fry until toasted and fragrant, about 2 minutes. Then, transfer to a small bowl, sprinkle with lemon zest and set aside for serving.
Next, heat 3 tablespoons oil in the skillet until hot, using a moderate to high heat setting. Cook the eggplant in small batches until browned, stirring occasionally, about 7 minutes for each batch. Use a slotted spoon to transfer eggplant to a plate. Fry the garlic in the pan and cook until fragrant, generally about 30 seconds. Sprinkle the fried garlic over the cooked eggplant.

Next, add the tomatoes and remaining baharat to the pan with the eggplant. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper. Reduce heat to a moderate setting. Simmer, stirring regularly, until tomatoes and eggplant are tender, about 8 to 11 minutes. Stir through the herbs and adjust the seasoning by adding more salt and pepper if required.

Then, make 6 small craters in the stewed eggplant mixture with a cup or the back of a spoon. Gently crack an egg into each hollow. Season each egg, liberally with pepper and salt. Cover with a lid or a sheet of foil and cook over low to moderate heat until the eggs are just set, but still soft, generally 3 to 6 minutes. Remove the lid, and garnish with extra fresh herbs, the spiced nuts and a squeeze of lemon juice. Serve hot with your choice and a hot sauce, yogurt in a small bowl, and extra lemon wedges on the side.

Aubergine Donburi Recipe with Fried Spring Onions and Ginger

Ingredients

For the aubergines

• 2 1/2 tablespoons mirin
• 4 tablespoons cooking sake
• 4 tablespoons light soy sauce
• 350 g (12 oz) short-grain rice
• 2 garlic cloves, peeled and chopped
• grapeseed or rice bran oil, for frying
• 3 aubergines, cut lengthways into long slices

For the fried ginger and onions

• 1/2 teaspoons fine sea salt
• 2 teaspoons white-wine vinegar
• 3 tablespoons grapeseed or rice bran oil
• 50 g (2 oz) ginger, peeled and thinly diced
• 6 spring onions, trimmed and finely chopped

Method

Cook the rice using the absoption method or in a rice cooker. Meanwhile, prepare the donburi sauce in a small bowl by combining the mirin, garlic, sake, soy sauce, and a pinch of ginger and mixing well. Next, heat three tablespoons of oil in a wide deep frying pan or Dutch oven over moderate to high heat. Stir-fry the ginger and spring onions for about 6-8 minutes, until soft and starting to caramelise. Stir through the salt and vinegar. Transfer to a small bowl and set aside. Fry the aubergine slices in the same frying pan in small batches, for 2-3 minutes a side, until golden brown on both sides and tender. Return all the cooked aubergines slices to the pan in layers and reduce the heat to a low setting. While the eggplant are cooking pour the donburi sauce on top. Cook it for several minutes, or until it bubbles and thickens. Then, remove the pan from off the heat and set aside. To serve, add one quarter of the hot rice to four plates. Lay slices of aubergine on top of the rice and add a little sauce on top. Sprinkle some of the fried salted ginger and spring onion on top and serve hot.

Baked Aubergines with Beans and Gochujang

Ingredients

• a pinch of sugar
• 4 cloves garlic
• 450 g (16 oz) aubergines
• 1 tablespoon thyme leaves
• 2 level tablespoons gochujang
• 400 g (14 oz) large shallots (banana)
• 3 tablespoons extra virgin olive oil
• 2 x 400 g (14 oz) cans chopped tomatoes
• 2 x 400 g (14 oz) cans black-eyed or haricot beans

For the Crust

• 5 tablespoons olive oil
• 100 g (3.5 oz) white bread
• 2 tablespoons thyme leaves
• 2 tablespoon lime or lemon zest, grated

Method

Cut off the stems from the aubergines. Slice them in half length-ways or into thick slices for large ones. Heat a griddle pan or large frying pan to moderately hot. Fry the aubergines with cut side down for 5 minutes on each side over until they show brown grid marks or have a brown surface color. Remove to a bowl and set aside. Next, peel and chop the shallots. Heat the oil in a deep heavy pan or Dutch oven over moderate heat. Fry the shallots for 15-18 minutes, stirring occasionally, until they are golden brown in color and have softened. Add the thinly sliced garlic and fry for an extra minute. Next, add the gochujang, the black-eyed beans and tomatoes, along with the liquid in the cans. Stir in the thyme leaves, add a little salt and pepper, the sugar. Add the aubergines and mix well. Simmer for 8-10 minutes. Then, transfer the mixture to a deep baking dish and set aside. Pre-heat your oven to 200 degrees C (390 degrees F). Process the bread to coarse crumbs using a food processor. Empty the bread crumbs into a small bowl and mix through the thyme leaves, olive oil and grated lime or lemon zest. Scatter the bread crumb mix over the surface of the aubergines, beans and tomatoes in the baking dish. Bake for 24-32 minutes, or until the crumb crust is crisp and the filling is bubbling around the edges.

Pan-Fried Eggplant Strips With Honey, Chile and Ricotta Cheese

Ingredients

• 1 tablespoon honey
• Fine sea salt, to taste
• Flaky sea salt, to taste
• Red-pepper flakes, to taste
• 5 garlic cloves, thinly sliced
• 1/2 cup torn fresh basil leaves
• 12 ounces (350 g) whole-milk ricotta
• Lemon or lime wedges, for serving (optional)
• 1/3 cup extra-virgin olive oil, plus more as needed
• 1 1/2 pounds Japanese or other slender eggplant, cut into 3-inch-by-1-inch (8 x 3 cm) spears

Method

Sprinkle the eggplant spears lightly with fine sea salt, and set aside for 15 minutes. Heat a heavy deep skillet or Dutch oven over moderate heat. When hot, add the oil and heat until the oil is shimmering, but not smoking. Rinse the eggplant and dry on paper towels. Then, place the eggplant sections in a single layer in the skillet, frying in batches if necessary. Fry the eggplant slices until tender and golden brown in color on all sides, turning frequently, about 10-15 minutes in total. Transfer the cooked eggplant slices to a paper towel-lined plate as they are cooked, and sprinkle lightly with salt. Use the same pan to fry the garlic until translucent and golden brown in color (about 1-2 minutes). Transfer the cooked garlic to the paper towel-lined plate with the eggplant slices. Spread ricotta over the base of a serving plate. Add the fried eggplant and garlic. Drizzle a little honey on top and sprinkle with flaky sea salt, red pepper flakes, and the torn fresh basil leaves. Serve immediately, with lemon or lime wedges on the side.