Aubergine recipes

Here are 3 easy to make aubergine recipes that are easy to make and showcase how wonderful Aubergines can be. We make an easy to make aubergine curry, aubergine bacon sandwich and Baba Ganoush and fabulous roasted aubergine dip.

Prep time : 5 mins | Cook time : 30 mins | Total time 40 mins Makes: 10 Servings | Difficulty: Medium

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Aubergine also known as egg plant got its name as one of the original varieties is small and white and literally looks like an egg growing on a plant hence the name eggplant. Aubergine is part of the nightshade family and many years ago it was believed to be poisonous, even the Italian word for Aubergine is Melanzana which directly translates as “apple of madness” as it was believe if you ate some aubergine you would go mad as its closely related to many poisonous nightshade plants. 

Botanically, Aubergine is actually a berry. Information would classify it as a fruit but wisdom would not include it in a fruit salad! Gastronomically it’s classified as a vegetable. Another strange use of aubergine in 5th century China is that aubergines were used to dye teeth to give them a metallic look that made them gleam and shine!

In terms of cooking, aubergines are very divided, some people love them and others despise them, even a friend Niall refers to them as “devils food!”. We believe that the reason many people hate aubergines is that they have not been cooked properly. A badly cooked aubergine is undercooked and rubbery or even chewy in mouthfeel, however when an aubergine is cooked properly it is soft, melts in your mouth and almost explodes with softness and flavour. An aubergine is quite spongy inside so its the perfect vessel for soaking up flavour. Some of our favourite ways to cook aubergine is to roast them with simply olive oil and salt or add a splash or olive oil and tarmari/ soy sauce or olive oil and a splash of lemon juice or apple cider vinegar. Below we cook aubergines 3 ways to showcase its versatility and how wonderful it can be. 

We charr it and fry it to make some aubergine bacon to show that it caramelises great and then add a smoky, sweet umami dressing to showcase how it functions as a wonderful carrier for flavour. 

We roast it whole and scoop out the flesh to use to make one of our favourite dips Baba genoush. 

We braise it in to show how it can be cooked quickly to make a beautiful aubergine and butterbean curry.

Other Aubergine recipes that you will love

• This Aubergine Parmigiana recipe is a wonderful showcase recipe the show how delicious aubergines are as well as being easy to digest
• Here is a Chickpea, mushroom and aubergine curry that is also delicious as well as being good for your digestion
• This Bombay Aubergine curry is easy to make and super tasty

Some serving suggestions for these Aubergine recipes

• Here is a beautiful High protein salad recipe to complement these dishes wonderfully
• These easy to make flatbreads are perfect for the Baba Ganoush and also for the curry and aubergine bacon
• This Tabbouleh Chickpea salad makes a vibrant accompaniment to these aubergine recipes
• This chocolate biscuit cake is a great beginner cake that is always one of our favourites

Braised Aubergine and butterbean curry

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This low-calorie, super easy dahl is one of our most popular recipes! Serve with toasted pitta breads and some brown rice for a wholesome, satisfying meal.

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Takes 20 minutes minutes

Serves 4

Ingredients

 

MetricUS Customary

• 1 aubergine
• 1 white onion
• 2 cloves of garlic
• ½ thumb sized piece of ginger
• 1 red pepper
• 3 tbsp of tamari (or soy sauce)
• 3 tbsp of water
• 1 x 400g tin of butter bean or bean of choice
• 1 x 400g tin of chopped tomatoes
• 1 x 400g tin of coconut milk
• 2 tbsp of curry powder
• ½ head of pak choi
• ½ a lemon

For serving

• Toasted wholemeal pittas (or fresh coriander)

Instructions

 

• Prepare the Vegetables:

  Peel and finely chop the onion, garlic, and ginger. Cut the aubergine into 1 cm cubes. Slice the red pepper into thin strips and finely slice the pak choi. Drain and rinse the butter beans.
• Sauté the Onion:

  Heat a large, wide-bottomed non-stick pan over high heat. Once hot, add the onion and fry for about 4 minutes, stirring regularly, until it starts to turn golden.

  Add the garlic and ginger and cook for another 1-2 minutes.
• Cook the Aubergine:

  Add the cubed aubergine with a pinch of salt to the pan and cook for 2-3 minutes, stirring regularly.

  When the aubergine begins to release moisture, add the sliced red pepper and continue cooking.
• Braise the Vegetables:

  In a small mug, mix the Tamari and water. Add this mixture to the pan and cover with a lid to trap the steam, transitioning from frying to braising.

  Stir occasionally. If the aubergine starts to stick, add an additional 2-3 tablespoons of water and scrape up any bits sticking to the pan.

  Cook for approximately 6-8 minutes, until the aubergine becomes soft and tender (it should not be rubbery—if it is, cook for a bit longer).
• Add the Liquid Ingredients:

  Once the aubergine is soft, add the chopped tomatoes, coconut milk, butter beans, and curry powder.

  Stir well and cook for about 3 minutes to combine all the flavours.
• Finish the Curry:

  Add the pak choi and the juice of half a lemon.

  Stir and cook for another 1-2 minutes, allowing the pak choi to wilt slightly.
• Adjust the Seasoning:

  Taste the curry and adjust the seasoning to your liking by adding more salt, black pepper, lemon juice, chilli, or any additional aromatic spices.
• Serve:

  Serve the curry with toasted wholemeal pittas or fresh coriander, or alongside your favourite grain such as brown rice. Enjoy!

Nutrition

Calories: 842kcalCarbohydrates: 166gProtein: 52gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 3754mgPotassium: 5161mgFiber: 58gSugar: 52gVitamin A: 13368IUVitamin C: 330mgCalcium: 570mgIron: 22mg

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