aubergine recipe

Grilling the vegetables – plus the addition of some dark chocolate and a spoonful of chipotle paste – is the secret to adding that extra oomph to this chilli.

Smoky Aubergine & Red Pepper Chilli

Aubergines

Mixed Peppers

Red Onions

Garlic Cloves

Tsp Ground Cumin

Tsp Dried Oregano

Tbsp Chipotle Paste, Plus Extra To Serve

Tins of Kidney Beans

Squares of Dark Chocolate

Limes

Bunch of Fresh Coriander (25 grams)

Baguette

Tbsp Yoghurt

Slice the aubergine, pepper and 1½ red onions into medium-sized chunks. Spread out onto your largest baking tray. Drizzle liberally with olive oil and add some salt and black pepper to season. Cook under the hot grill for 15 mins, tossing the veg every 5 mins, until collapsed and blackened in places.

Meanwhile finely chop all the garlic cloves. Scrape two-thirds into a small bowl to be used later. Get a large saucepan over a medium heat and drizzle in a little oil. Add the remaining garlic, fry for 30 seconds and then spoon in the cumin and oregano. Cook for 30 seconds more. Add the chipotle paste and tip in the chopped tomatoes.

Drain the kidney beans and add to the pan. Refill one of the cans halfway with water. Pour that in too. Bring to the boil and season with salt and black pepper. Add the grilled veg and the chocolate to the pan. Give everything a good mix then leave the chilli to simmer away for 20 mins.

Thinly slice the remaining onion half and scrape into a small bowl. Cut one lime in half and squeeze in the juice. Season and scrunch with your hands as this will help the onion quick-pickle. Set aside.

Finely chop most of the coriander and add to the bowl of chopped garlic. Pour in 4 tbsp of olive oil. Slice the baguette on a diagonal, lay the bread onto a baking tray and spoon over the garlic oil. Bake in the oven for 10 mins until crisp and golden.

This vegan recipe combines a rich and fragrant satay sauce with fudgy baked aubergines. It's as good as that sounds.

Aubergine With Coconut Satay Sauce

shallot (about 70 grams)

Fresh ginger

garlic

peanut butter

soy sauce

coconut milk

tbsp mild curry powder

½ tsp chilli flakes (optional)

brown sugar)

basmati or jasmine rice

Tin of chickpeas

Roasted Peanuts

Fresh Coriander

chilli

Cut the aubergines in half and then slice in half again, keeping the stems intact. If they are large enough, cut each half into quarters, still keeping the stem intact. Drizzle with plenty of olive oil and season with salt and pepper, rubbing into all of the nooks. 

Place the aubergines slices on a lined baking dish, cut-side down, and roast for 30 mins. 

Cook the rice according to package instructions. Drain the chickpeas and stir them through the rice. 

Meanwhile, make the satay sauce. Finely chop the shallot and mince the ginger and garlic. Add the shallots to a pan with a good drizzle of olive oil and fry for 3-4 mins, stirring often, until softened. Add the ginger, garlic, curry powder, chilli flakes (if using) and cook for 2 more mins. 

Then add the coconut milk, soy sauce, peanut butter, and agave. Simmer for about 10 mins on medium heat until it’s thickened and fragrant.

After the aubergines have been cooking for 30 mins, remove them from the oven and drizzle over the peanut sauce, saving a few tablespoons to the side. Return to the oven for another 10 mins until golden. 

Finely slice the chilli and roughly chop the peanuts. Serve the aubergines over the chickpeas and rice and drizzle with the reserved peanut sauce and any of your chosen toppings. 

This is a recipe is the Holy Trinity of sticky, sweet and spicy. Give it a go, Mob, you won’t regret it. Plus the variety of veg gives a great kick of fibre.

Sticky Aubergine Rice Bowl

Aubergine

Vegetable Oil

Spring Onion

Red Cabbage

Garlic Clove

Red Chilli

Lime

Rice Vinegar

Sesame Oil

Sushi Rice

Hoisin Sauce

Soy Sauce

Crispy Chilli Oil

Sesame Seeds

Agave Nectar

Vegetable Stock Cube

Shichimi

Avocado

Salt

Slice the aubergines into batons and whack them in a colander.
Salt and leave for 5 mins to extract the water. After 5 mins, pat
dry and get them onto a baking tray. Drizzle with 1 tablespoon of
the vegetable oil and place in the oven for 30 mins.


While your aubergine is roasting, prep your veg. Thinly slice the
spring onions, red cabbage, garlic, ginger and red chillies.


Grab two bowls. Add the spring onions to one and the red
cabbage to the other. Cover the spring onions with the juice of
the lime, 1 tbsp of the rice vinegar and a sprinkling of salt.
Over the red cabbage pour another tablespoon of rice vinegar,
1⁄2 tbsp of the sesame oil and a sprinkle of salt and mix it
through. Cover and place both in the fridge.


Rinse the sushi rice, then add to a saucepan with just enough
water to cover. Leave for 30 mins to soak.


Heat the remaining 1⁄2 tbsp of oil in a wok or large frying
pan and add the garlic, ginger and red chillies and fry over a low
heat. Once softened, add the hoisin sauce, soy sauce, the remaining
1⁄2 tbsp of sesame oil and 1 tbsp of rice vinegar, the chilli oil, sesame seeds, agave and veggie stock cube. Give
everything a good mix together, then add the aubergine straight
from the oven.


Add enough water to just cover the aubergine and leave to
simmer until it has reduced into a lovely thick sauce. Stir often.


Drain the rice and add it to a saucepan with 480ml water
and the shichimi. Bring to the boil, then turn to a simmer, cover
with the lid and simmer until cooked, about 15 mins.


Time to plate up. First, make a bed of your sushi rice. Add a
generous dollop of aubergine sauce, a helping of marinated red
cabbage and some sliced avocado. Garnish with the spring onions,
the crispy chilli bits from the chilli oil and some more sesame seeds
and tuck in.


I’m American looking to eat healthier. Found this website through a recipe shared on Pinterest. Literally my first time eating and cooking what we refer to as eggplants. Definitely love it and cleared the plate! Will be making on a regular basis.

Delicious! The only edit I recommend is to large dice the aubergine rather than batons so you don’t need a knife to eat it. This is the first mob recipe I’ve made and so stoked with the ease of the recipe and the end result. Oh and pickled spring onion is a brilliant addition!

I've lost count of the number of times that I've made this. It's SOOOOOO delicious. 10/10 recommend. I swap out the pickled cabbage for home picked red onions which also works really well!

VERY time consuming however produces a yummy bowl - I added poached chicken for extra protein and removed the sesame oil to keep it lighter - equally as yummy in my eyes!

We've made this twice now and it's our new favourite way of cooking aubergine! The flavours are delicious and make a really satisfying meal. As the previous reviews mention, it does take a little while, so allow plenty of time. It's worth it! We also used microwave sticky jasmine rice to save a bit of time.

This was so good!! Pickled spring onions are my new fave and so easy to make. Added extra pickles just cuz 🙌🙌

This worked out slightly pricey due to not having some of the ingredients in the cupboard already, but was well worth it. I timed it wrong and was quite hungry when I started cooking and this does take a while to put together, but is straightforward. Also went too hard on the chilli oil but enjoyed and survived!

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We've thrown fudgy chunks of aubergine into a pitta and drizzled them liberally with a creamy peanut dressing

Spicy Aubergine Pitta With Peanut Dressing

Peanut

Fresh Ginger

Water

Curry Powder

Cucumber

Mint

Red Onion

Pitta Bread

Black Pepper

Pop 2/3 of the peanuts into a blender and blitz until smooth. You'll need to intermittently scrape down the sides. Add the garlic, ginger, water and a squeeze of lime juice, then blitz until smooth and combined. Season with salt and pepper. Crush the rest of the peanuts with the back of a knife and set aside.

Dice the aubergine into 2cm pieces. Toss in a splash of oil, the curry powder, salt and pepper. Heat a frying pan over a medium high heat and add the aubergine, turning often until charred. Remove from the heat and set aside. 

Chop the cucumber, scoop out the seeds and slice. Deseed and finely dice the chilli. Pick the mint leaves and finely chop, then finely slice the red onion. Toss the cucumber, chilli, mint and red onion in a bowl, squeeze over the remaining lime juice and season with salt. 

Toast the pitta and slice open round one edge to create a flap. Open up, spread with peanut sauce, then stuff with the slaw, aubergine and crushed peanuts. 

Really nice flavour combo! However if you're like me and are funny with the texture of aubergine, I had to cook this down for a long while which meant they reduced down in size massively. If you prefer to cook them down a ton, i'd recommend using x2 aubergines.

Thanks made it just now, very fresh combo just have to figure out what to do with all the left over sauce.... (which is a good problem).

Super tasty - agree a lot of peanut sauce and I needed a lot more water than recommended to make it smooth but I froze some of the sauce to use next time.

Great combination of flavours. I'd half the amount of peanut dressing next time — it makes plenty.

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