aubergines

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

Lentil & lamb moussaka

olive oil

onion, chopped

garlic clove, crushed

aubergine, diced

lean minced lamb

can lentilin water, drained

can chopped tomato

cooked potato, diced

oregano

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.

Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day

Ratatouille

courgettes

peppers

tomatoes

basil

medium onion,peeled and thinly sliced

garlic cloves,peeled and crushed

tbsp red wine vinegar

tsp sugar(any kind)

Cut 2 large aubergines in half lengthways. Place them on the <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">board</a>, cut side down, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">slice in half</a> lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.

<a href="https://www.bbcgoodfood.com/content/test-five-best-peelers">Peel</a> 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.

Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">boiling water</a> over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.

Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.

Set a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">sauté pan</a> over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.

Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage.

Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.

Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

West Indian spiced aubergine curry

tsp cumin

tsp coriander

½ tsp ground turmeric

aubergine

tomato purée

½ green chilli

ginger

tsp caster sugar

½-1 tbsp rapeseed oil

spring onions

coriander

cooked rice, natural yogurt, roti and lime wedges, to serve

Mix the dry spices and 1 tsp salt together in a bowl and set aside.

Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">sharp knife</a>. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it&rsquo;s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.

Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a family favourite

Roasted vegetable lasagne

red peppers,

aubergines,

tbsp olive oil,

½ quantity tomato sauce (see below)

fresh lasagne sheets

½ quantity white sauce (see below)

ball mozzarella (or vegetarian alternative)

cherry tomatoes, halved

Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.

Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

A rich and comforting Greek classic without the calories, what's not to love?

Low-fat moussaka

frozen sliced peppers

garlic

extra-lean minced beef

red lentils

tsp dried oregano

carton passata

pot 0% fat Greek yogurt

nutmeg

Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.

Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.

Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Rosemary chicken with oven-roasted ratatouille

rosemary

garlic cloves

chicken breasts

cherry or baby plum tomato

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.

Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.

After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

A classic chicken recipe that will keep the crowds coming back for more

Roasted ratatouille chicken

onion

red pepper

courgette

Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).

Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

Ragoût d'aubergine à la viande

1 de 796 ml (28 oz) de tomates italiennes

1 coupée en bâtonnets d’environ 10 x 2,5 cm (4 x 1 po)

75 ml tasse) d’huile d’olive

450 g lb) d’agneau ou de bœuf haché maigre

1 vert, épépiné et coupé en lanières

1 rouge, épépiné et coupé en lanières

1 coupé en fins quartiers

2,5 ml c. à thé) de sept-épices (baharat) ou de garam masala (voir note)

ml c. à thé) de flocons de piment broyé ou plus, au goût

125 ml tasse) de yogourt grec nature

d’origan séché

Égoutter les tomates dans un tamis et conserver le jus. Couper les tomates en rondelles épaisses. Réserver dans le jus.

Dans une grande poêle antiadhésive à feu élevé, dorer l’aubergine dans 60 ml (1/4 tasse) de l’huile. Saler et poivrer. Réserver sur une assiette.

Dans la même poêle, cuire la viande dans le reste d’huile en l’émiettant à la cuillère de bois jusqu’à ce qu’elle soit légèrement dorée. Ajouter les poivrons et l’oignon. Poursuivre la cuisson 5 minutes ou jusqu’à ce que les poivrons soient al dente. Ajouter les tomates et le jus, les épices et l’aubergine cuite. 

Couvrir et laisser mijoter 5 minutes ou jusqu’à ce que les légumes soient tendres. 

Répartir dans des bols. Garnir du yogourt. Parsemer d’origan et de flocons de piment, si désiré.

Je lis les commentaires très positifs, mais j'ai trouvé la recette très fade. J'ai triplé la quantité d'épices et en ai ajouté un mélange pour légumes. Il faut dire que j'ai fait mon mélange sept-épices moi-même. Peut-être n'avais-je pas le bon ratio? Le résultat plus assaisonné était quand même bien.

Excellent! Les flocons de piment broyé sont un must. Le yogourt aussi. À refaire!

Mélange de saveurs délicieux. Je l'ai réalisé avec du boeuf, à refaire avec de l'agneau! J'ai dû prolonger le mijotage bien au delà de 5 minutes pour attendrir les aubergines. Ce plat très nutritif, qui peut être préparé d'avance, constitue un parfait repas de semaine.

Fait avec du ras el hanout faute de baharat et ajout de citron confit au sel (1/8 de citron) haché finement.  Très bon servi avec couscous.

Délicieux! Petit goût moyen-oriental savoureux! Je suis d'origine syrienne et ça me fait beaucoup penser aux "aubergines à la viande" que faisait ma grand-mère. Au lieu d'un ragoût, c'était un étagé de tranches d'aubergines et de viande épicée et tomatée. Je l'ai servi sur du couscous, mais aurait été délicieux simplement avec le yogourt et du pain pita! À refaire! Plus simple que ma recette étagée en plus!

Une de mes recettes préférées pour les soirs de semaine! Pas compliqué, pas beaucoup de vaisselle, goûteuse à mon goût (j'ajoute plus de Garam Masala qu'indiqué par contre). Le yogourt vien adoucir le tout. Miammm vraiment! Autant bon (même meilleur) le lendemain. :)

Mon mari, a adoré cette recette, relativement facile à faire, vu mon état de santé, il a tout simplement aimé, même avec du yogourt et il m'a dit que sa note serait de 10/5 et que c'est à refaire

Encore une délicieuse recette que nous allons refaire régulièrement. J'ai remplacé le mélange sept-épices (que je n'ai pas trouvé à ma fruiterie habituelle) par du ras el hanout.

Ce ragoût est délicieux...est-ce qu'on peut congéler les portions qui reste?

https://cdn.jwplayer.com/v2/media/3YogduOw

Comment dégorger les aubergines

Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free

Roast aubergines with yogurt & harissa

butter

tbsp shop-bought harissa

tbsp Greek yogurt

tbsp chopped coriander

sesame seeds

Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.

Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.

Aubergine and chickpea curry

Aubergines,

100 ml Olive oil

Onion, finely chopped

Garlic cloves, chopped

Curry powder

Green chilli, seeds removed and chopped

tsp Garam masala

tsp Coriander

tsp Turmeric

400 ml Coconut milk

Brown sugar

g Cherry tomatoes

Chickpeas

Spinach

Coriander

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Cook for a further 10 to 15 minutes until all soft and delicious.

Before serving, season with salt and pepper and fold through the spinach and coriander.

Découvrez notre recette facile et rapide de Papeton d’aubergines sur Femme Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Papeton d’aubergines

Aubergines

Oeufs

cuil. à soupe Crème épaisse

1.5 kg Tomates mûres

gousses Ail

cuil. à café Concentré de tomates

Bouquet de persil

Feuille de laurier

Branche de romarin

cl Huile d’olive

Poivre

Lavez les aubergines, essuyez-les. Taillez-en 2 en tranches (réservez les autres). Badigeonnez les tranches d'huile et enfournez à 200 °C (th. 6-7) pour 7 min.

Coupez les autres aubergines en dés. Dans une sauteuse, chauffez 3 cuil. à soupe d’huile et faites-les fondre avec 2 gousses d’ail pressées, 20 min. Assaisonnez et mixez avec le persil et 2 gousses d'ail.

Incorporez la crème épaisse et les œufs battus.

Chemisez un moule avec les tranches d’aubergines disposées en croix.

Versez la crème et repliez. Ramenez la température du four à 160 °C (th. 5) et enfournez au bain-marie pour 30 min.

Dans une poêle, chauffez un filet d’huile et faites fondre le reste d’ail, les tomates coupées, le concentré de tomates et les aromates. Mixez grossièrement.

Démoulez et servez tiède ou froid avec le coulis.

Même ceux qui n&#39;aiment pas les aubergines seront conquis par ce gratin.

Aubergines gratinées

g de feta ou de ricotta

g de parmesan

jaunes d'oeufs

gousses d'ail

poivre du moulin

thym

huile d'olive

Choisir de belles aubergines fermes et brillantes.


Couper les aubergines en deux et inciser la chair.


Assaisonner avec l'huile d'olive, le thym, l'ail et mettre au four à 180°C pendant 35 mn.


Évider les aubergines à l'aide d'une cuiller.


Placer la chair des aubergines dans un bol mixer et donner quelques coups de lame.


Mélanger la pulpe avec les jaunes d'oeufs et le fromage (feta ou ricotta) et rectifier l'assaisonnement si besoin.


Dresser en ramequin et parsemer d'un peu de parmesan. Placer au four à 180°C pendant 10 minutes avant de les passer sous le grill.


Entertain the easy way with this quick-to-prepare rustic one-pot - just serve with crusty bread

Top 31 aubergines recipes from across the web

The most viewed aubergines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Aubergine pickle

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Top 31 aubergines recipes from across the web

The most viewed aubergines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lentil & lamb moussaka

Ratatouille

West Indian spiced aubergine curry

Roasted vegetable lasagne

Low-fat moussaka

Rosemary chicken with oven-roasted ...

Roasted ratatouille chicken

Ragoût d'aubergine à la viande

Roast aubergines with yogurt & hari...

Aubergine and chickpea curry

Papeton d’aubergines

Aubergines gratinées

Greek lamb with potatoes & olives

Aubergine, tomato & Parmesan bake (...

Vegetarian lasagne

Ratatouille

Summer vegetable curry

Mediterranean feta salad with pomeg...

Terrine aux légumes d'été, chèvre e...

Légumes rôtis au four

Ratatouille savoureuse

Voici 10 recettes de croques estiva...

Aubergines farcies au bœuf hâché

Soy Limang Terung (Eggplants with L...

Mushroom & potato curry

Smoky Lentils with Harissa Roast Ca...

Grilled aubergines with spicy chick...

Pâtes à la Norma

Maqlooba

Aubergine pickle

Eggplant Pizza Recipe

The most viewed aubergines recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine