aubergine

This traditional Makdous recipe is for olive-oil cured vegan stuffed eggplant with a red pepper, chilli, walnut and garlic filling - Perfect for breakfast or a side dish alongside other mezze

Pickled Stuffed Eggplants Makdous

baby eggplants

red peppers

chill peppers (small ones)

walnuts

garlic

Boil enough water in a large saucepan and then add the eggplants. Boil for 5-10 minutes until the eggplants are softened

Once they have softened, turn off the heat and let them rest in the water for 10-15 minutes. Then drain them.

Cut the tops of the eggplants. Then carefully slice half-way through, lengthwise - like a book.

Rub some salt on the inside of each eggplant then arrange them on a flat surface, not touching each other and press them with a heavy object. You could use a big pan lid or the bottom of a flat dish to place on top of them, then add another heavy object on top. Alternatively, you could arrange them within a colander and press with a heavy object.

With the combination of pressing and salt, this should help remove all the excess water from the eggplant. Keep them pressed for a few hours or even overnight to get as much of the water out as possible. The key is to keep them in a cool area, and this process can take up to 24 hours, do be patient and check them after every 5-6 hours. See video.

When you are ready to proceed, first make the stuffing. Slice the peppers and remove all seeds. Then either finely chop them or blitz them in a food processor/blender for a bit. 

Next, strain the liquid from the crushed peppers. You can put them in a sieve and press out all the excess liquid.**

Mash or grind the garlic cloves and roughly chop the walnuts. If you prefer, you can grind the walnuts into even smaller pieces. Then, mix the peppers, nuts and garlic together.

Stuff the eggplant shells with about 1 tBsp of the pepper walnut mixture. Depending on the size of the eggplants, adjust the amount.

For the next step, use a sterilised clean glass jar. To sterilise the jar, simply wash it with hot water, then put it in the oven (no rubber parts) for 10 minutes at 160ºC. Or after washing, pour boiling hot water over the jar ( just make sure it's heat-safe!

Arrange the stuffed eggplants in the jar. Stack them carefully so that the stuffing doesn't fall out

Sprinkle liberally with salt on top then fill the jar with olive oil. Make sure all the eggplants are entirely covered and tightly close the jar. **

Store your jar in a cool, dark place such as a kitchen cupboard. The pickled eggplants - Makdous - will be ready in about 10-14 days ( although some people find they're ready at seven). If at any point you notice that the olive oil isn't entirely covering the eggplants, add more olive oil. 

If you keep them in the oil, completely covered, the Makdous can keep for up to a year. No need to refrigerate, just keep at room temperature in your cupboard as the olive oil acts as a natural preserver. 

https://content.jwplatform.com/videos/PjAtK8pT.mp4

This vegan recipe for traditional Makdous (cured eggplant) is perfect for breakfast or a side dish. The eggplants are cured olive oil and stuffed with a red pepper, chilli, walnut and garlic filling.

Simple Stuffed Makdous Recipe (cured eggplant)

This is a fantastic dish from southern Italy that the Sicilians are super proud of – and so they should be – it’s a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become heavy, instead of having the lovely creamy flavour and texture we’re aiming for. Jam-packed with veg, this recipe adds up to two of your 5-a-day, and using wholewheat couscous, instead of the regular stuff, will help keep you fuller for longer because it’s higher in fibre. Brilliant!

Incredible Sicilian aubergine stew with couscous

olive oil

oregano

red onion

parsley

tomatoes

baby capers

green olives stone

red wine vinegar

wholewheat couscous

almonds

extra virgin olive oil

Millet is a highly nutritious, gluten-free grain that is extremely delicious with my warming aubergine, mushroom and broccoli curry.

Aubergine, Mushroom &amp; Broccoli Curry with Millet

millet, cooked according to the instructions above

chestnut mushrooms, quartered

aubergine,

fresh broccoli florets

shallots,

garlic cloves, finely minced

chilli, finely chopped (optional)

coconut milk

tomato puree

turmeric

ginger

mustard seeds

cumin seeds

Madras curry powder

coriander

curry leaves

vegetable stock cube

fresh coriander, stalks and leaves separated then chopped

Heat two tablespoons of olive or coconut oil in a medium pan over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Once the seeds begin to pop and become fragrant, add the chopped shallots, Fry for 1-2 minutes until softened then add the ground spices (turmeric, ginger, curry powder and ground coriander), chilli and chopped coriander stalks. Fry for 1 minute then add the tomato paste. If the pan gets too dry, add a very small splash of water and continue to fry, stirring frequently for 2 minutes.

Stir in the aubergine and mix well to combine. Fry for 2 minutes to allow the aubergine soak up the spices then add the vegetable stock and around 300ml of warm water. Cook on a medium heat for 6 minutes or until the aubergines are slightly softened and the sauce is slightly thickened.

Stir in the broccoli florets, cook for two minutes then add the mushrooms and coconut milk. Adjust the seasoning as needed with salt and black pepper. Cook for 3 minutes then add then the chopped coriander leaves. Stir well then take the pan off the heat.

Spoon a generous amount of the curry over the millet and garnish with extra coriander if desired.
Enjoy!

This is a subtly textured, richly flavoured arrangement of toasted pieces of flatbread topped with meaty aubergine and beef, a garlicky tahini-yoghurt sauce, red pepper flakes, pomegranate seeds, toasted pine nuts and fresh shredded mint. Is it too terrible to say that I think of it as Middle-Eastern nachos? 

Beef and aubergine fatteh 

pitta

Greek-style yoghurt

tbsp tahini,

lemons, juice only

garlic cloves, crushed

1–2 tsp sea salt flakes,

pomegranate seeds

grams/1¾oz pine nuts

tbsp mint leaves

onion,

tsp cumin

tsp coriander

tsp Aleppo pepper

500 grams/1lb 2 ounces beef mince

This Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.

No Fry Eggplant Parmesan Recipe

medium black eggplants (aubergine)

mozzarella cheese

oz parmesan cheese

extra virgin oil

oz gross salt

onion

extra-virgin oil

basil leaves

tsp Black pepper

salt

sugar

Start by washing and slicing the eggplants very thinly with a sharp knife, or even better if you have a mandolin, about 1/8 inch.

Lay the slices on a tray or colander where they can drain and put the gross salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.

Pre-heat the oven at 400 Fahrenheits.

Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in the olive oil for a minute and add the tomato puree. Let it simmer on low heat for 45 minutes.

Wash the eggplants from the extra coarse salt. Dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.

Shred your mozzarella cheese or grind it with and shredder.

Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.

Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.

Put some oil on the bottom of a deep tray.

Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan cheese.

Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.

Place in the oven keeping the 400 Fahrenheit, for 40 minutes.

When you take it out, let it rest for 15 minutes before serving, to ensure all flavors and textures are well consolidated.

Top it with some basil leaves.

This Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.

Check out this easy gluten free tomato penne alla norma with aubergine topped with fresh basil. This simple recipe is veggie friendly and low in calories

Pasta Alla Norma

small,

olive oil 2 tsp

onion ½, finely chopped

garlic 1 large clove, crushed

chilli flakes a pinch

plum tomatoes

gluten-free penne 150 grams

(or veggie alternative) 20 grams, finely grated

basil a handful of leaves

Pasta alla norma

An absolute classic, made that little bit healthier by using a few clever tricks. It's high in protein, low in salt and calories, and delicious to boot

Healthy Aubergine Parmigiana

aubergines 2, sliced into 1/2cm-thick slices lengthways

spray oil

onion 1, finely chopped

garlic 3 cloves, thinly sliced

mozzarella 2 x 125 grams balls, thinly sliced

basil a large bunch

Healthy aubergine parmigiana

purée de tomate, ail, oignon, muscade, cumin, curry, basilic, poivre, sel, courgette, tomate, aubergine, huile d'olive, crème liquide

Ratatouille façon Petit Chef

boîtes de purée de tomate

gousses d'ail

oignons doux

pincées de muscade rapée

pincées de cumin

pincée de curry

feuilles de basilic ciselées

poivre

courgettes longues et fines

tomates allongées bien fermes

aubergines allongées

huile d'olive

cl de crème liquide

Dans une casserole, faire chauffer un filet d'huile d'olive.

Verser l'oignon émincé et les gousses d'ail écrasées.

Saler, poivrer, épicer, puis verser la purée de tomate et laisser mijoter à feu très doux pendant 10 min.

Laver les légumes, les éplucher et les tailler en rondelles très fines.

Tapisser le fond d'un plat allant au four avec les 3/4 de la sauce tomate et y déposer les rondelles de légumes en alternant les couleurs.

Arroser d'un filet d'huile d'olive, et recouvrir d'un papier sulfurisé.

Enfourner pendant 40 minutes à 180°C (thermostat 6).

Dresser en dôme sur une assiette avec les légumes.

Réchauffer doucement le 1/4 de sauce tomate restant avec la crème liquide.

Disposer la sauce à la crème sur les légumes et l'assiette et servir aussitôt.

More lentils, less mince is the key to this low-cost family meal

Lentil & lamb moussaka

onion, chopped

garlic clove, crushed

aubergine, diced

lean minced lamb

can lentilin water, drained

can chopped tomato

cooked potato, diced

cinnamon

vegetable stock

tub Greek yogurt

egg, beaten

Heat the oil in a large frying pan. Add the onion and cook for 3 mins until starting to colour and soften. Add the garlic, aubergine and lamb, then cook for 5-10 mins until the mince is brown and the aubergine is softened.

Stir in the lentils, tomatoes, potatoes, oregano, cinnamon, some seasoning and the stock. Increase the heat and simmer for 10-15 mins until the mixture thickens.

Heat grill to high. Transfer the lentil and lamb mix to an ovenproof dish. Mix the Greek yogurt with the beaten egg, then pour on top of the lentil and lamb mix. Grill for 5 mins until the top is bubbling and golden.

Bake this veggie pie for a meat-free Monday – you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves

Aubergine, tomato & halloumi pie

tbsp olive oilor rapeseed oil

aubergines,

red onion,

can chopped tomatoes

½ tbsp pomegranate molassesor good balsamic vinegar

mint, leaves

block halloumi,

block all-butter puff pastry

pine nuts, toasted

sesame seeds

Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft &ndash; you&rsquo;ll need to add more oil between batches. Remove from the pan and set aside.

Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.

Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.

Roll out the pastry to a rectangle, 50 x 25cm, and cut into two squares (don&rsquo;t worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.

Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don&rsquo;t pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.

This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.

Sicilian spaghetti alla Norma

aubergines

½ a bunch of fresh basil (15 grams)

chilli flakes

x plum tomatoes

320 g dried wholewheat spaghetti

g pecorino cheese

Balance healthy ingredients beautifully with this vegan casserole recipe.

This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion. 

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